What better way to enjoy a cool, crisp Fall morning that with scones fresh from the oven. Why, we’re drooling just writing this blog!

You’ll need:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup light brown sugar 
• 2 teaspoons baking powder
• 2 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter cold or frozen cut into pieces
• 1/4 cup heavy cream
• 1/3 cup pumpkin puree 
• 1 teaspoon vanilla extract
• Coarse sugar for sprinkling

To make:

Preheat oven to 375 degrees. In a food processor, combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt. Pulse until ingredients are well combined. Sprinkle butter pieces over the top of the flour mixture and pulse until mixture becomes fine crumbs.

In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth. Pour pumpkin/cream mixture over flour/butter mixture in food processor and pulse until mixture begins to clump.

Carefully turn dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough and fold in half again, repeating this step 5 times (don’t overwork the dough). Form into a disk about 6 inches wide.

Using a large knife, cut dough into 8 wedges pressing knife straight down (don’t saw). Place scones 2 inches apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.

Transfer to oven and bake for 17 minutes. Enjoy!

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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!

Watermelon is abundant this time of year so why not make the most out of this delicious fruit! This recipe is perfect for a light supper or as a side dish at a cookout. It’s super easy and oh so good!

What you’ll need:

• ½ lb baby arugula
• 2 lbs seedless watermelon, cut in ¾ diced cubes
• ⅓ cup olive (use a quality oil here)
• ¼ cup lemon juice or the juice of 2 lemons
• 1 tsp kosher salt
• ½ tsp fresh ground pepper
• ½ cup of shaved Parmesan cheese (you can use a potato peeler to do this)

To make:

Add the arugula and watermelon chunks to a large bowl. In a smaller bowl, add the olive oil, lemon juice, salt and pepper and whisk it up. Add enough dressing to soften moisten the greens. We aren’t going for soggy salad. Top with Parmesan cheese, sprinkle with a little bit of salt, and serve!

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There are all kinds of cucumber varieties offered here at the Greenhouse. Here are our favorite varieties of slicing cucumbers (HPS).

• Spacemaster 60 days. Ideal for small gardens. Plants have short vines that do not run. Fruits are 7.5” and dark green. Good disease resistance and heavy yielder.
• Straight Eight 58 days. 1935 AAS Sinner. Old timer that doesn’t disappoint. A best yielding early slicer. 6-8” long with small seed cities and mild flavor. Vigorous vines. You will want to give this variety some space.
• Sweet Slice 62 days. Sweet, burpless and never bitter. 10-12”. Slim, dark green fruits have tender skins. Moderately vigorous vines and extremely productive; highly disease resistant.

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