2008 November Recipe

AT
THE
FARM

At the Farm is located on Highway 5 in Carver County, Minnesota - 2.5 m. East of Waconia - 4.5 m. West of Victoria - 10 m. West of Chanhassen
Donna Frantz, Proprietor - 8880 East Highway 5, Waconia MN 55387 - imthefarmer@earthlink.net - 952-442-4816

At the Farm Newsletter

Sent November 12, 2008

You are cordially invited to the Christmas Cottage Open House
on Saturday, November 29 - 9 am to 4 pm

Author, Jim Gilbert, will sign his new book
"Jim Gilbert's Minnesota Nature Notes"
2 pm to 4 pm on Nov. 29th
Stop by to meet him and have him sign his latest book!

The Christmas Cottage
will be open Nov. 29 to Dec. 23!
Hours: 10 am to 4 pm every day!
Located up the hill, behind the barn!

Gift Baskets - Holiday Linens
Candles - Crystal - China - Napkins
Antique Christmas Trimmings
Christmas Fixings
Organic Popcorn Strings or Shelled

That perfect gift for the nearly impossible to buy for!

Evergreen Arrangements - Table Centerpieces - Holly
Call ahead to order for your Christmas Party, Christmas Dinner, New Year's Party

And the Harvest Loft has become the Holiday Loft . . .
even before the Christmas Cottage is open!

Fresh Evergreen: pine tips, roping, wreaths available by November 15th.

And also in the Holiday Loft, for your festive holiday decorating I will have:
Willow Twigs - Hydrangeas - White Pine Boughs - Evergreen Boughs
Pine Cones - Berries - Ribbon

Enjoy the Holidays!
Donna

November Recipe - Pumpkin Pie

3 beaten eggs (from At the Farm)
1 cup white sugar (I only use cane sugar)
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup cream (some people use canned milk)
2 cups pumpkin (see below)

Pour into unbaked 9 inch pie shell. Bake at 450 degrees for 10 minutes. Turn oven down to 350 degrees and bake another 40 minutes. To test if done, insert knife in center, it is done if the knife comes out clean.

Enjoy!

You can use canned pumpkin but, for best flavor, I use fresh pumpkin or pumpkin that I have cooked and frozen. Bake a pie pumpkin at 375 degrees for one hour. Scoop flesh of pumpkin from shell. Measure 2 cups for a pie. You can freeze this to use for pies later. I thaw it in a strainer so juice runs out.