West Orchards Farm Market


Glazed Peach Pie

  • 1 cup sugar
  • 2T. cornstarch
  • 1 cup water
  • 1/2 small box peach jello
  • 4 cups fresh sliced peaches
  • Graham cracker pie crust

In a medium saucepan, mix the sugar and cornstarch. Then add the water. Stirring constantly, bring mixture rapidly to boiling. Boil 3 minutes or until thick & clear. Remove from heat. Add 1/2 small box of peach jello. When mixture has cooled, add sliced peaches and pour into the graham cracker pie crust. Keep refrigerated. Will take several hours to set. If desired, serve with whipped topping.


The window of fabulous summer freshness is short. Stock up on your favorite fruits & veggies and freeze for later, when it's cold outside and you need a hint of sunshine.

Summer's Fresh Pick


Peel skin using a vegetable or mark an "x" on the bottom of the tomatoes with a knife, then submerge in boiling water until skins start to wrinkle (1 to 2 minutes). Then drain and carefully slip off skins. Squeeze out seeds, then cut tomatoes in halves or quarters, depending on their size. Portion & seal in plastic bags.


Cut into thick slices and blanch just until skin turns bright green (1 to 2 minuites). Zucchini should still feel firm. Drain & cool in an ice bath. Drain well, then portion and seal in plastic bags. Or, coursly grate raw zucchini. Steam until tender, then cool. Portion and seal into bags. Grated zucchini is great for baking recipes, such as muffins and loaves.

Sweet Peppers

Cut in halfand discard seeds. Coarsely chop or slice, then blanch until tender-crisp (1 to 2 minutes). Peppers should still be slightly firm. Drain and cool in an ice bath. Drain well, then portion and seal in plastic bags.

Stop by the market and pick up your expanded "how to freeze" guide. Keep it for next season and start freezing in the spring with strawberries & asparagus!

Zucchini Bread

  • 1/2 cup brown sugar 1 1/2 cups flour
  • 1/2 cup sugar 1 tsp. cinnamon
  • 1/2 cup oil 1/2 tsp. baking soda
  • 2 eggs (eggbeaters ok) 1/2 tsp. baking powder
  • 1 cup grated zucchini

Mix brown sugar, sugar, oil, and eggs by hand, add zucchini.

Sift flour, cinnamon, baking soda & baking powder. Add to mixture. Grease & flour loaf pan.

Bake at 350 degrees for 55-60 min. Makes one loaf.

Maple Nut Butter

  • 1/2 cup butter
  • 1/4 cup pure maple syrup
  • 4 Tablespoons toasted, chopped walnuts or pecans

Cream the butter, stir in the maple syrup & nuts.

Can also be used on waffles, pancakes & sweet potatoes

Crock Pot Apple Butter

Re-printed from cooks.com

  • Approx. 3 lb. apples
  • 1 C. sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. cloves
  • Dash of salt
  • 3/4 C. water

Fill crock pot 3/4 full of peeled, cored, sliced apples.(I used a 6qt. crock pot) Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. (minimum of 8 hours) If the apple butter has too much liquid, remove lid and cook on high until desired consistency.

Quick Apple Crisp

  • 6 to 8 peeled apples, cored, sliced
  • 1 cup sugar (brown or white)
  • 3/4 cup flour
  • 1 tsp. cinnamon
  • 1/2 cup butter (or margarine)

Place sliced apples in 8"x8" greased pan. Blend sugar, flour and cinnamon. Work in the butter ( or margarine) until mixture is crumbly. Pack the mixture closely over the apples. If the apples seem dry, add a little water. Bake 45 minutes to an hour at 375 degrees. Serves 6.

Stuffed Peppers

  • 6 medium peppers, 1 (8oz) can tomato sauce
  • tops & seeds removed 1 c. cooked rice
  • 1lb. ground beef 1/4 c steak sauce
  • 1/4 c. chopped onion 1/4 tsp. salt
  • 1 (11oz) can whole kernel 1/4 tsp. pepper
  • corn, drained

In a large kettle over medium-high heat, blanch peppers in boiling, salted water for 3 to 5 minutes. Drain & rinse in cold water; set aside. In a skillet over medium heat, brown beef & onions; drain. Add remaining ingrediants and mix well. Loosely stuff into peppers. Place in a 9" square baking pan. Bake, uncovered, at 360 degrees for 30 minutes or until peppers are done and filling is hot.

Red Cabbage & Apples

  • 1 small head red cabbage, cored and thinly sliced
  • 3 medium apples, peeled & grated
  • 1/4 cup sugar
  • 1/2 cup red wine vinegar
  • 1 teaspoon ground cloves
  • 1 cup crisp cooked bacon (optional)
  • fresh apple slices (optional)

Combine cabbage, apples, sugar, vinegar and cloves in the crock-pot. Cover; cook on high 6 hours, stirring after 3 hours. To serve sprinkle with bacon and garnish with apple slices, if desired.

Makes 4-6 servings.

Old Farmhouse Cheeseball

  • 16 oz. cream cheese, sofened
  • 1/2 cup "Stonewall Kitchen" Old Farmhouse Chutney
  • 1/4 cup green onion/diced
  • 1 clove garlic, crushed
  • dash salt & pepper
  • 1/2 cup Colby cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup pecans, chopped

Mix together the cream cheese, Old Farmhouse Chutney, green onion, garlic, salt & pepper. Fold in the Colby & Monterey Jack cheeses. Form the mixture ino a ball ( will make 2 medium balls ) and roll into the chopped pecans.

Garnish with sliced apples & serve with your favorite crackers

Todd's Sweet Potato & Apple Hasbrowns

  • 2 sweet potatoes, thinly sliced
  • 1 apple, Melrose or Golden Del., cored & chopped
  • Olive Oil
  • Butter
  • salt & pepper to taste
  • sweet onion (optional) Candy,Vidalia or Mayan onions

Saute the sweet potatoes, apples & onions in the olive oil. Add a pat of butter and salt & pepper. Cover and cook until the potatoes soften and brown. Stirring occasionally to prevent sticking.

Microwave Baked Apple

  • 1 Large baking apple, Melrose-Golden Del-Red Del
  • 1 teaspoon sugar
  • 1 teaspooon butter
  • 1 teaspoon raisins
  • 2 teaspoons cinnamon candies " Red Hots"

Carefully cut out the core of the apple; discard. Remove peel of apple about halfway down. Set apple in a small bowl or custard cup. Into the center of the apple add sugar, butter, raisins & cinnamon candies. Push the mixture down into the center. Cover the dish w/ waxed paper. Microwave on high 2-3 minutes, until the apple is tender. Let stand for 2 minutes. Makes 1 serving.

"Spiced" Waldorf Salad

  • 2 Cups coarsely chopped apples, about 2 medium apples
  • 1 1/4 Cups chopped celery
  • 1/2 Cup coarsely chopped walnuts
  • 1/3 Cup mayonaise (can be low fat)
  • 2 teaspoons sugar
  • Dash of allspice
  • 1 teaspoon lemon juice

Place chopped apple, celery, & walnuts in a bowl. Combine mayo, sugar, allspice & lemon juice. Toss mayonaise mixture with apple mixture.

Serves 4-6

Mock Apple Crisp

Re-printed from Better Homes & Gardens

  • 1 recipe caramel sauce (or jarred sauce,icecream topping, or chunk caramel)
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups sliced, peeled cooking apples
  • 1-1/2 cups coarsely chopped cookies, such as biscotti, pecan shortbread, oatmeal, snickerdoodles, or chocolate chip (abbout 3 ounces)
  • whipped cream (optional)

Prepare caramel sauce,recipe to follow. In a 10" skillet, melt butter over medium heat. Stir in sugar and cinnamon. Stir in apple slices. Cook uncovered, 8 - 10 minutes or until apple slices are tender and slightly brown, stirring occasionally.

Place cooked apple slices in serving bowls. Top evenly with crushed cookies. Drizzle caramel sauce over the top. If desired, top with whipped cream.

Makes 8 servings.

Caramel sauce: In a heavy 2-quart saucepan combine 1/2 cup whipping cream, 1/2 cup butter, 3/4 cup packed brown sugar, and 2 tablespoons light-colored corn syrup. Bring to boiling over medium-high heat (about 5-6 minutes) whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in 1 teaspoon of vanilla. Let sauce cool for 15 minues before serving with the apple crisp. Cover & chill any leftovers for 2 weeks (if chilled let stand at room temperature for 1 hour before serving)

All Natural Pomander Ball

Full directions available at West Orchards - condensed version:

Gather your supplies: Oranges, Lemons or Apples. A variety of ground, aromatic spices- cinnamon, nutmeg, cloves, ginger and large headed cloves. Essential oil, in a scent that compliments your spices. A knitting needle or fork to poke holes in the fruit. Ribbon to decorate the finished ball.

Mix your spices: Pour your mixture of ground spices into a small bowl. Add a few drops of essential oil and mix. Set aside.

Apply the cloves: Using your knitting needle or fork, poke holes and insert whole cloves to cover the entire surface of the fruit. Your fresh fruit should be covered completly in cloves.

Add the spice: Pour your spice mixture onto a sheet of wax paper and roll the clove covered fruit in it until completly covered. Place your pomander into a plastic bag and allow to dry for 2-3 weeks in a cool, dark place before using.

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