Angie's Pumpkin Bread Recipe

One of our medium sized pie pumpkins will yield approximately 4 cups of fresh pumpkin, enough for four loaves of this delicious recipe!

 Ingredients:

• 2 cups fresh pumpkin
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 1 cup brown sugar
• 1 cup white sugar
• 3 1/2 cups all  purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions: 

1) Preheat oven to 350 degrees.  Grease and flour two 9x5 pans.

2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.    In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans.

3) Bake for 50 - 60 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  

Pumpkin Pie from Scratch, Oh Yeah!

At the request of my daughter I brought home two pie pumpkins from the tent this week.  One pumpkin was converted into two loaves of pumpkin bread, one pumpkin pie, and a cupful of roasted pumpkin seeds.  As Uncle dave says, "Man that's eatin'!"

Apple Picking 9/11,12,&13

This weekend we'll open the orchard for u-pick Honeycrisp, Gala, McIntosh, & Sweet 16.  A brief description of each is as follows:

• Honeycrisp:  Our most sought out apple, it's claim to fame is it is the most crisp, juicy apple on the planet.
• Gala:  For those who prefer a sweet apple a sure winner, a favorite of many.
• McIntosh:  A New Englander's first choice in many cases.  Distinct flavor sets it apart. Very aromatic.  Purchase as many as can be used within a month.
• Sweet 16:  If you like anise flavor you'll be a lifelong dedicated fan of Sweet 16; if you don't, well consider this your warning!

One observation that we have made over the years is that people can be very adamant about their apple variety preferences.  When you visit the farm, try all of the varieties and then you'll know for yourself.  See you at the farm this weekend!

Honeycrisp: Why All the Hoopla?

Crisp 'n juicy, its claim to fame,
It takes Honeycrisp as its name.
Take one bite and then you'll know,
Why this Friday the crowds to Lynds go!

Picture of The Day!

This little lady's exuberance for Lynd's apples is readily apparent, and it's also contagious.  Come out to the farm this coming weekend for Honeycrisp and you'll find out for yourself; picking apples at Lynd's is loads of fun!

Pumpkinpalooza

Make plans now to visit the farm on Saturday, October 3rd for a festive day of family fun.  Proceeds to benefit a very worthy cause, Nationwide Children's Hospital.  For details check out   http://www.lyndfruitfarm.com/images/promo/Pumpkinpalooza%202009%20Brochure.pdf

Juicy Peaches Available Now!

The apple season is fast approaching, but juicy, tree ripened peaches are still available.  Stop by the tent at the corner and take home a peck today.  At our house we make a couple of batches of peach cobbler each week during peach season.  Here's the recipe:

• 1/2 cup sugar
• 1 T cornstarch
• 1/4 tsp ground cinnamon
• 4 cups sliced peaches
• 1 tsp lemon juice
• 3 T shortening
• 1 cup flour
• 1 T sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Heat oven to 400.  Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 qt saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2 quart casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 T sugar, the baking powder and salt until mixture resembles fine crumbs.  Stir in milk.  Drop dough by spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25 to 30 minutes.  Serve warm, and enjoy!