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.

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!

‘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!

If there’s one recipe perfect for utilizing all those tasty veggies you planted in the Spring, it’s Cowboy Caviar. Loaded with ‘maters, peppers, and herbs, this stuff is downright addicting!

To make:

• 6 diced Roma tomatoes 
• 1 bell pepper, seeded and diced
• 1 med onion, diced
• 2 jalapeno peppers, seeded and diced
• 1 large avocado, peeled, pitted and diced
• 15 oz can of corn, drained
• 15 oz can of black beans, drained and rinsed
• ½ cup of cilantro, chopped
• 3-4 tbsp lime juice 
• ½ cup light Italian dressing
• 4 garlic cloves, pressed
• 1 tsp salt

To make:

In a large bowl, add diced tomatoes, onions, bell peppers, jalapeno, avocado, corn, beans, and cilantro. Combine well. Stir in the lime juice, dressing, garlic, and salt. Mix everything together and serve with chips. That’s it!

Visit our blog for more tasty recipes and gardening tidbits!

Tomato Pie is more common in the Carolinas than anywhere else in the country. However, that doesn’t mean everyone else can’t enjoy a slice of this old-school dish on the front porch with a salad and an ice cold glass of sweet tea. 

What you’ll need:

• 1 pie crust (unbaked)
• 4-5 sliced tomatoes
• 1 tsp salt
• ¼ cup chopped fresh basil leaves
• ½ cup chopped green onion
• 1 clove garlic, minced
• 1 cup grated mozzarella cheese
• 1 cup grated sharp cheddar cheese
• ¾ cup mayo 
• Fresh ground pepper to taste

To make:

Preheat your oven to 375 degrees. Line a baking sheet with a few layers of paper towels. Lay your sliced tomatoes on paper towels in a single layer and sprinkle them with salt to draw out the juices. Let them sit for about 15 minutes and then pat them dry with paper towels. This will prevent a soggy pie (nobody likes a soggy pie). 

Roll out your pie crust and place it in a pie plate (or you can use a frozen pie crust already in a tin). Crimp the edges and poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes. 

While your crust is baking, combine the basil, green onions and garlic into a bowl and stir. In another bowl, mix together the cheeses and mayo and season with the black pepper. Stir to combine. 

Remove the crust from the oven and layer half the tomatoes on the bottom of the crust. Sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Finish by spreading the cheese mixture over the top of the pie.

Reduce the oven temperature to 350 degrees and bake the pie for 30 minutes until the cheese begins to lightly brown. Let it rest for 10 minutes before serving.

Visit our blog for more tasty recipes and gardening tidbits!