Sent Sept. 14, 2011Fall apples are here So let's hear a cheer!
And peaches are still in season So bake pies for any reason! Hello, I baked my first pies of the season last week. My fresh peach pie recipe is below for you to enjoy.
Peppers are at their peak right now. Come and experience the abundance of the harvest. |
I Grow Organic For Your Health . . .
- Candy Onions
- Slicing Tomatoes
- Canning Tomatoes
- Carrots
- Beets
- Eggplant
- Sweet Peppers (see photo)
- Green Peppers
- Red Peppers
- Ivory Peppers
- Purple Peppers
- Yellow Peppers
- Orange Peppers
- Hot Peppers (see photo)
- Jalepeno Peppers
- Hot Spot Peppers
- Serrano Peppers
- Herbs
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The Willow Basket is Overflowing . . .
- Minnesota Local Grown
- Chestnut Crab Apples
- Sansa Apples
- Zestar Apples
- Sweet Corn
- Green Beans
- Potatoes
- Muskmelon
- Watermelon
- Honey from my farm
- Maple Syrup - East Bay Sugarbush
- Colorado Peaches
- Washington Bartlett Pears
- California Garlic from Gilroy, California
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When you care enough to Eat the very best, ask Donna! |
Local Grown Garden Flower BouquetsExcellent Quality - Come to See! See you soon, Donna |
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Fresh Peach Pie 4 cups sliced peaches (from At the Farm) 1 cup sugar 4 tablespoons flour 1/2 teaspoon cinnamon
Mix in bowl then put in unbaked pie shell. Dot with two 1/2 teaspoon pats of butter. Put on top crust. Be sure to slit top crust a bit and sprinkle with sugar.
Bake at 425 degrees for 35-45 minutes. Enjoy! |
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When you care enough to Eat the very best, ask Donna! |