Posted on

Raspberry Lemonade

Ingredients:

  • ¾ cup fresh or thawed frozen raspberries
  • 9 cups water
  • 2 cups freshly squeezed lemon juice (about 12 lemons)
  • 2 cups sugar

Directions:
Puree the raspberries in a blender. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice. 12 Servings From Food Network

Posted on

Apple-Raspberry Crisp

Ingredients:

  • 4 large apples
  • 3 teaspoons lemon juice
  • 1 cup flour
  • 3/4 cup brown sugar
  • 2 cups fresh raspberries
  • 1/2 teaspoon salt
  • 5 tablespoons butter

Directions:
Peel and slice apples into a 9″ x 9″ baking pan. Spread berries over apples; sprinkle fruits with lemon juice and grated rind. Combine flour, brown sugar, salt and butter. Stir half of flour mixture into fruit; pour remaining half on top. Bake at 400 degrees for 35 to 40 minutes or until apples are done. Serve with whipped cream or ice cream. YUMMY!

Posted on

Nick’s Chocolate Zucchini Bread

Ingredients:

  • 2 – 1 ounce squares unsweetened chocolate,melted
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Directions:
Pre-heat oven to 350 degrees.

In a large bowl combine eggs, sugar, oil, zucchini, vanilla and melted chocolate – beat well. Stir in flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Bake in pre-heated oven for 60 minutes or until knife inserted into the center comes out clean.  Cool and enjoy!

Posted on

Mary’s Raspberry Muffins

Ingredients:

  • 1/2 cup butter
  • 2 cups flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups raspberries
  • 1 teaspoon vanilla

Directions:
Preheat oven to 375 degrees. Sift the flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy. Add eggs and mix until blended. Add sifted ingredients alternately with milk and vanilla. Stir in raspberries. Grease muffin tins or use paper muffins cups. Place batter into muffins cups. Sprinkle sugar over the tops (optional). Bake at 375 degrees for 30 minutes. Cool in pan for 30 minutes.

Posted on

Thank You For Your Support

Our farm is now closed for the season. We would like to thank you for your tremendous support this past season. We enjoyed our many conversations when you stopped and look forward to many more next year. We are putting up another high tunnel and will be expanding our vegetable offerings next year. Several folks have inquired about blackberries – yes they are in our future planting plans. In that same vein, we welcome your suggestions for other crops – vegetables, herbs, flowers – that you would like us to grow. Please send us an email at info@raspberryknoll.com with your suggestions.

Posted on

Last Call for the 2012 Season

Last Call for the 2012 Season

This will be the last weekend our farm stand will be open for the 2012 season (October 12-14). Come on out for fresh vegetables, berries, flowers and herbs. We have sweet potatoes, white and fingerling potatoes, winter squash – acorn, buttercup, butternut and blue hubbard. Not sure what to do with a BIG hubbard squash? Well, make a pumpkin pie out of it – it is a great substitute! Or bake it just as you would any other winter squash. Other vegetables available are romaine and butterhead lettuce, beets and tomatoes from our high tunnel, along with peppers, garlic, and the last of the zucchini.

Prelude, Heritage and Caroline raspberries still have many tasty berries on them.
Farmstand will be open Friday, Saturday & Sunday from 9:30 am to 5 pm.

Thank you for your support! We look forward to seeing you in 2013.

Posted on

Fall Vegetables Available

Our new crop of beets, romaine and butterhead lettuce, and scallions is ready. Our other available vegetables are fresh picked tomatoes, peppers, garlic, eggplant, green beans, cabbage, yellow and zucchini summer squash, blue hubbard, acorn, buttercup, butternut and spaghetti winter squash, and red, white and fingerling potatoes. Sweet potatoes will be available soon. Also available are pick-your-own raspberries, cut-your-own flowers (or we’ll be happy to make a bouquet for you), and fresh herbs including many different mints, basil, sage, sweet marjoram, parsley, tarragon and oregano.

Posted on

Labor Day Weekend at the Farm

It’s the beginning of September, summer is coming to a close,  school has started, AND our  fall raspberry plants are producing great tasting berries. Come on out to the farm this Labor Day weekend and enjoy great weather with a relaxing stroll through our blooming flower field and aromatic herb garden. Plenty of fresh picked vegetables are available with recipes for new ways to prepare them and our herbs.

The raspberry field will be open for pick-your-own Friday, Saturday and Sunday. No picking on Monday. Cut-your-own flowers and herbs are available Friday through Monday. Labor Day Weekend hours for the farm stand are Friday, Saturday and Sunday from 9:30 am to 5 pm, and Monday from 10 am to 5 pm.