The greenhouse is opening early this spring! We’re kicking off the season with a focus on houseplant TLC. Early spring is the best time to repot houseplants as it gives them the nutrients they will need for the beginning of their growth season. Depending on their growth activity, plants typically need to be repotted every 12 to 18 months. Some slow growers can call the same pot home for years and just require soil replenishment.

Bring your plants to the greenhouse and we can repot them for you with a minimal fee for soil and time. You can either bring your own pot or choose from the variety we have here!

Succulents can be one of the most black thumb-friendly plants in existence. However, even these easygoing plants need special love if they reside in an area that’s out of their native habitat. Follow these tips to keep your succulents healthy as the temperatures dip!

Despite growing in a variety of different climates, succulents come from warm, dry regions with relatively low humidity and minimal rainfall. So when our temperatures start dipping into the freeze zone, we need to take some additional steps to ensure they are ready to rock and roll when we warm back up again.

Unless you have sedums or sempervivums (these gals tolerate frost), your succulents will need to be covered if they are outside. Invest in translucent frost cloth that will allow your plants to photosynthesize while protecting them from the harsh temperatures. If your succulents are in pots, you can move them indoors to a space that stores enough above-freezing temperatures to keep them going (i.e. a south-facing wall or sunroom). Most plants will go into dormancy, slowing their growth along with their water needs. We’re going for drier soil this time of year.

Another thing to watch out for is mealy bugs. Infestation resembles a fluffy white substance on the leaves. Treat immediately by spraying isopropyl alcohol. If you have multiple plants, isolate any infested plants from their healthy friends. The best preventative is good air circulation. Keep a fan going or open a few windows to keep the air flow going.

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Combine the decadence of chocolate with the savory flavor or pumpkin with these delicious Fall pancakes.

You’ll need:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 3/4 cup pumpkin puree
• 2 eggs
• 4 tbsp browned butter or melted butter
• 1 tbsp maple syrup
• 2 tsp vanilla
• 1 cup semi-sweet chocolate chips

To make:

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a small bowl, whisk together buttermilk, pumpkin, eggs, butter, maple syrup and vanilla.

Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Batter will be a bit lumpy. Stir in the chocolate chips. Cover the batter and set aside for 10 minutes.

Heat a large skillet or griddle over medium heat and add butter, or spray with cooking spray. Pour 1/4 cup pancake batter on the center of the hot pan and gently spread batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

Serve with maple syrup if desired.

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Enjoy corny Fall family fun in the country with 7-acre pumpkin patch, more than 40+ attractions and activities … and lots of good things to eat!

‘Tis the season for sugar and spice and everything PUMPKIN! We have some wonderful baking pumpkins here at the farm perfect for making scrumptious treats such as this delectable pumpkin bread. 

You’ll need:

• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1/8 tsp ground mace spice
• 1/8 tsp allspice
• 1/4 tsp ginger
• 3 cups sugar
• 4 eggs, beaten
• 2 cups of fresh pumpkin or 16 oz of canned pumpkin
• 1/2 cup water if pumpkin is fresh or frozen OR 2/3 cup water if pumpkin is canned
• 1 cup vegetable oil
• 1 cup chopped pecans (optional)

To make:

Preheat oven to 350°F. In a large mixing bowl, combine the flour, baking soda, salt, spices and sugar. In another large bowl, combine eggs, water, oil and pumpkin. Stir the mixture until blended. Next, combine the wet and dry ingredients. Add nuts (optional) and mix well. 

Lightly grease the bottoms of two 9×5″ loaf pans and pour in the batter. Bake for one hour. Insert a toothpick in the middle of the bread. If the toothpick comes out clean, the bread is done. Cool slightly and take out of the pans to cool completely on a rack. Enjoy!

Visit our blog for more Fall fun!

Enjoy corny Fall family fun in the country with 7-acre pumpkin patch, more than 40+ attractions and activities … and lots of good things to eat!