Is there anything better than curling up under a blanket as the air begins to chill? Add a couple of yummy snacks, a warm drink, and a feel-good movie and you’re set! Read on for the ultimate fall movie bucket list to take full advantage of the autumn ambiance.

1. Dead Poets Society

This Robin Williams classic is chock-full of back-to-school vibes, autumn scenery, and those fun prep school uniforms. Prepare to be ultimately inspired!

2. October Sky

The West Virginia-based tale of how a group of unlikely teens build a rocket is heartwarming, and will make you proud to be a West Virginian! Check out all of the flannels, crunchy leaves, and fall feels.


3. You’ve Got Mail

This classic love story starring Meg Ryan and Tom Hanks takes place during a New York City autumn and offers the most stunning views of the city during what is (arguably) the most beautiful season.


4. Good Will Hunting

Another film featuring Robin Williams, this one also offers satisfying back-to-school imagery and beautiful fall foliage in Massachusetts. Come for the aesthetic, stay for the touching story.


5. Practical Magic

This witchy tale featuring Sandra Bullock and Nicole Kidman is a look into a small town in the fall, and offers Halloween-y vibes and plenty of candlelight.

Now that you’ve picked out a movie, it’s time to set up the menu. Of course, any movie-watching session needs popcorn, so try Cakies by Rachel ’s spin on this tried-and-true tradition! For this recipe, we recommend using Amish Country popcorn kernels, available at our farm market.. These fun, flavorful kernels come in lots of delicious varieties sure to please popcorn enthusiasts!


Cinnamon & Sugar Popcorn

  • 2 quarts popped popcorn
  • 3 tablespoons butter
  • ¼ cup sugar
  • 1 tablespoon water
  • 1 ¼ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Line a baking tray with parchment paper.
  1. Place popcorn in a large bowl.
  2. In a saucepan, melt butter over low heat. Add the sugar, water, vanilla extract, cinnamon, and salt; cook and stir over low heat until sugar is dissolved.
  3. Pour butter mixture over popcorn; toss and mix with a spoon till popcorn is fully coated.
  4. Transfer coated popcorn onto the baking tray.
  5. Now that you’ve got your movie snack, it’s time to choose a beverage! Try this fall-ready hot chocolate recipe from All Recipes.

Pumpkin Spice Hot Chocolate

  • ½ cup milk
  • 1/3 cup heavy whipping cream
  • ¼ cup milk chocolate chips
  • 1 teaspoon cocoa powder
  • 1 ½ teaspoons pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup whipped cream
  • 1 pinch ground cinnamon (optional)
  • 1 pinch ground nutmeg (optional)
  1. Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes. Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
  2. Pour hot chocolate into two mugs. Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.

No time to make your own snacks? Stop by Orr’s Farm Market to pick up some ready-made snacks that are just as satisfying. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m. Happy movie-watching!

Have you been out to our live Bluegrass Weekends yet? This month, we have two amazing bands coming to play. On October 26, Ernie Bradley & The Grassy Ridge will be here, and on October 27 Stoney Creek Bluegrass will be playing! Bluegrass music is a part of Appalachian heritage, and we are so excited to be able to feature these amazing bands and share our region’s traditions.

Before we highlight the bands coming this month, let’s take a closer look at what bluegrass is and where it comes from. According to the Bluegrass Heritage Foundation, bluegrass originated from the music that immigrants from Ireland, Scotland and England brought with them to America in the 1600s. As the settlers began to move west and south into the Carolinas, Tennessee, Kentucky, Virginia and West Virginia, they continued to make music about their everyday lives and the struggles they faced. When the phonograph and radio grew in popularity in the 1900s, this “mountain music” was able to be spread across the whole United States.

What sets bluegrass music apart from other country music is its powerful sound, created using traditional acoustic instruments and distinctive vocal harmonies. Bluegrass music also features a three-finger picking style of playing the banjo.

The performers of our last Live Bluegrass Weekend of the year certainly show why this musical style has remained popular for so long!


Ernie Bradley & the Grassy Ridge Band has been playing bluegrass music for almost 40 years. Ernie Bradley, vocalist and banjo player, is also the founder of the band. He learned to play banjo from his father and grandfather, and has performed all over the country since he was a child. The band also features a guitar, bass, and mandolin. You can check out their Facebook page here!


Stoney Creek Bluegrass is a four-member bluegrass band founded right here in West Virginia. Band founder Libby Files brings a signature sound to bluegrass favorites. Around the Panhandle magazine named Stoney Creek “West Virginia’s Classic Bluegrass Band.” Take a look at their Facebook  to get more information about upcoming shows and to preview a performance!


The music lasts from 11:00 am – 4:00 p.m. Don’t forget to bring your own lawn chairs to this FREE show! If you are feeling hungry, there will be a local food truck as well as Orr’s Farm Market goods. Hope to see you all there!

It’s here, folks! The moment you’ve all been waiting for. It’s . . . pumpkin season! Although most pumpkin recipes get their flavor from a can of pumpkin puree, this season we challenge you to incorporate as much fresh pumpkin as possible. Pumpkins from Orr’s Farm Market are not just for carving: They can be used in a number of recipes to give you all the fall feels! Plus, you’ll feel better knowing exactly where your ingredients are coming from.

Before we dive into today’s recipes, we’d like to remind you of the best pumpkins for baking here in stock at Orr’s. We recommend Field Trip Sugar Pie Pumpkins, Cushaw pumpkins and Neck pumpkins for their robust flavor and tender texture. If you’re looking for a sweeter flavor, you can also mix butternut squash puree with the pumpkin.

We’re also selling Kakai pumpkins, which have large, hull-less seeds. You can save the seeds, which are perfect for snacking on raw or roasted!

We’ve all had our fair share of pumpkin spice lattes, but don’t forget about pumpkin in your savory recipes this fall. This recipe from Will Cook for Smiles  promises nutrition and that irresistible pumpkin flavor.

 


Pumpkin Chili

  • 3 tbsp canola oil
  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (4-6 cloves)
  • 1 red bell pepper
  • 12 oz diced pumpkin (half of a small (2.5 lbs) cooking pumpkin)
  • 1.5 lbs ground beef
  • 1 cup beef stock
  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree
  • 15 oz can kidney beans
  • 15 oz can white beans
  • 2 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tbsp white granulated sugar
  • salt
  • fresh cracked black pepper
  1. Start by cutting pumpkin and other veggies. To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
  2. Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.Preheat the put over medium heat and add oil. Add onions and sauté until transparent.
  3. Add tomatoes, pumpkin, and bell pepper. Cook for a few minutes.
  4. Smash garlic, mince it and add it to the veggies. Stir and cook until veggies are softened.
  5. Take veggies out of the pot and set aside. In the same pit, cook ground beef until browned, breaking up all the clumps. Season with some salt and pepper as it cooks.
  6. Add veggies back to the pot and stir.
  7. Increase heat to medium-high and stir in stock, pumpkin puree, tomato sauce, and tomato paste.
  8. Strain most of the liquid from the beans and add them to the pot. Gently stir everything well. Bring to boil.
  9. Lower heat to low and stir in sugar, cumin, chili powder, salt, and pepper. Taste to check if more salt and spice is desired.
  10. Cover, leaving a small crack for steam to escape, and cook for about an hour. Remember to stir once in a while to ensure even cooking.

Looking for a way to incorporate fresh pumpkin into your tailgate season? This recipe for pumpkin queso from the Food Network  is an ooey-gooey crowd-pleaser.

Pumpkin Queso

  • 1 2-to-3-pound sugar pumpkin
  • 8 ounces dried chorizo, diced
  • 1 jalapeno pepper (remove seeds for less heat), chopped
  • 1 4-ounce can chopped green chiles
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 2 cups shredded mozzarella or Oaxaca cheese
  • 1 cup shredded monterey jack cheese
  • Chopped fresh cilantro, for topping
  • Tortilla chips, for serving
  1. Preheat the oven to 375 degrees F.
  2. Slice off the top 1 ½ inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
  3. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes.
  4. Add the jalapeno, green chiles, cumin, and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes.
  5. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes.
  6. Add the chicken broth and bring to a boil.
  7. Reduce the heat to medium and stir in the cheeses.
  8. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.
  9. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture.
  10. Add 1 inch of boiling water to the baking dish.
  11. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes.
  12. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes.
  13. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.

 

Of course, don’t forget to stop by Orr’s Farm Market for all of your pumpkin needs! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Fall-ing for Orr’s Farm Market

Although fall is a notoriously short season, it’s a favorite of so many because of the wide variety of fun fall activities! The brevity of the season makes it all the more special, and autumn is the perfect time to begin some magical traditions with your family. Check out some recommendations below—some are old and some are new, but there’s no doubt that your family will treasure these memories for years to come!

1. Go on a nature hike.

Although this seems an obvious suggestion, there’s no doubt that Americans spend too much time indoors. Going outside and taking a walk is a great way to get some exercise, clear your head and spend quality time with your loved ones! Put on your coziest layers and take a walk under the beautiful foliage this fall.

2. Go to a football game.

This may be another obvious suggestion, but there’s something so nice about simply enjoying a competitive game of football, or another sport, in the fall. Put your phone away, talk to those around you and support your local athletes! There are so many schools and universities in the local area where you can attend a game for almost nothing. If the forecast calls for chilly temps, bring a cozy blanket and a warm beverage to maximize the experience.

3. Carve pumpkins and roast the seeds.

Everyone has carved a pumpkin, but if you’ve never made homemade roasted pumpkin seeds, you’re missing an essential fall experience. Check out the basic instructions here, but feel free to use your imagination to create unique flavor combinations. You can never go wrong with cinnamon and sugar, but there are endless possibilities and no wrong answers!

4. Plant bulbs in your garden for next spring.

This fall activity is a lesson in patience. Although it will be a long winter before your new plants come poking up, nothing can beat the sense of pride and accomplishment that those little sprouts will bring you. Look for tulips, daffodils, or hyacinth bulbs this fall!

5. Get started on a homemade Halloween costume.

Every trick-or-treater knows that Halloween costumes can be crazy expensive. Rather than doling out your cash on a low-quality costume, flex your crafting skills and make your own! The best costumes are simple to make, but have a big impact. Take inspiration from your favorite foods, TV shows and books, and get started on your homemade costume. For example, these DIY soda bottle costumes are so cute and easy to recreate!

6. Go to a pumpkin patch, take a hay ride, and wander through a corn maze.

Is there anything more quintessentially fall than visiting a bustling pumpkin patch? The sights, the sounds, the smells. . . no wonder so many families visit a patch every fall! Lucky for you, Orr’s is a one-stop shop for all of these activities. Check out our Fall Farm Fun Days, or take a look at the pumpkin patch schedule here. The patch opens September 7th!

That’s all we got, folks! Of course, these are just some suggestions—put on your thinking cap, and get out there and create some fall memories with your family!

Potatoes yellow with flower on sacking

Americans love potatoes — sliced, diced, fried, baked, battered, au Gratin, scalloped — and why not? Of course, they get a bad rap for not being the healthiest choice, but that’s only when you add a half pound of butter and a handful of cheese onto one potato.

According to the FDA, potatoes are an excellent source of vitamin C, a good source of potassium and vitamin B6. They’re free of gluten, fat, sodium and cholesterol, and most are only 110 calories per serving.


We discovered a great recipe site, Potatoes USAthat gives information about potatoes along with recipes. Here are two that we found interesting.

Potato Edamame Veggie Burger

  • 1 pound petite yellow potatoes, roughly chopped (about 2 ¼ cups)
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cooked edamame
  • 2 tablespoons grated parmesan cheese
  • 1 egg
  • 1 garlic clove, minced
  • 4 tablespoons whole wheat breadcrumbs or panko
  • 1 tablespoon olive oil
  • 4 whole-grain hamburger rolls
  • Optional toppings: tomato, lettuce, avocado
  1. Place potatoes and salt in a large pot. Cover potatoes with cold water and bring to a boil. Once boiling, reduce from medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
  2. Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks. Mix in parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
  3. Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
  4. Add oil to a large skillet over medium heat. Fry for 5 minutes per side or until golden brown. Serve in hamburger buns and toppings as you wish.

Grilled Lemony Dill Potato Salad

For potatoes:

  • 2 pounds yellow potatoes, sliced into approximate ¼ inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons fresh dill, tightly packed and chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  1. Preheat grill to medium heat.
  2. In a large bowl, toss potatoes with olive oil, salt, black pepper, garlic powder, and onion powder. Place in a large grill basket (flat bottomed works best) or grill pan, and place the grill basket on a preheated grill.
  3. Grill for 8-10 minutes, or until bottom sides of potatoes start to brown. Carefully stir potatoes to flip sides. Grill for an additional 8-10 minutes, or until golden and tender. Remove from heat.
  4. While potatoes are grilling, prepare the dressing. In a large heat-safe bowl, whisk together olive oil, fresh dill, lemon juice. lemon zest, and salt.
  5. Add grilled potatoes to the dressing and gently toss to coat. Top with additional lemon zest (optional) and serve.

Come on down and grab some potatoes! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Raw organic apples on wooden background

It’s that time of year again when the air starts getting crisp, and the apples aren’t far behind! Apples are an autumn staple, so check out below for some fun apple activities to get you in the spirit of the coming season.


Of course, you could buy apple butter in the store, but where’s the fun in that? There’s nothing more satisfying than spending an afternoon lovingly creating something that you can enjoy for the rest of the season. Apple butter has limitless potential for spicing up any boring breakfast, lunch, or dinner. Give this recipe from Baked by Rachel a chance!

Stovetop Cinnamon Apple Butter

  • 2 ½ lb apples (roughly 8 cups)
  • 2 tablespoons lemon juice
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • ½ cup apple juice or apple cider
  • 2 teaspoons vanilla extract (optional)
  1. Peel, core, and slice apples. Add to 5-6 quart Dutch oven or extra-large saucepan. Toss apples with lemon juice to prevent browning. Sprinkle brown sugar and cinnamon over apples. Toss to coat well. Stir in apple juice (or apple cider) and vanilla.
  2. Cook over medium heat until apples are tender. Use an immersion to puree apples. Alternatively, transfer batches of apple mixture to a blender to process until smooth.
  3. Reduce heat to low. Cook, stirring occasionally for between 1 ½ and 2 hours. Apple butter is done when it is thick and jam like. It should hold its shape on a spoon and not slide off immediately. You can also test by creating a straight line through the mixture with a spatula. If the mixture holds its shape and does not immediately close the gap, it is done.

Check out the large batch recipe and canning instructions here!


Wondering what to do with all the apple scraps you just created? Take a look at this homemade apple cider vinegar recipe from Wellness Mama. Apple cider vinegar has so many health benefits, including weight loss, reduced cholesterol, lower blood sugar levels, and even improved diabetes symptoms. It is an ancient folk remedy that people have been using for generations!

Apple Cider Vinegar Recipe

  • apple scraps
  • 2 tablespoons cane sugar
  • 2 cups filtered water
  1. Clean a quart jar very well and let air dry. Fill the jar ¾ full with apple scraps.
  2. Dissolve the cane sugar into the cup of water. Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
  3. Weigh down the apples with a fermentation weight or with a small glass jar. Any apples that are exposed to the air could mold.
  4. Cover with a cheesecloth or coffee filter and secure with a rubber band. Store in a dark place at room temperature. Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
  5. After 3 weeks, it will still smell fairly sweet. Strain the apple pieces out and return the liquid to the jar. Recover and put the jar back in a dark spot for 3-4 weeks, stirring every few days. When the vinegar has reached the “tartness” you like, you can put a lid on it!

Obviously, both of these recipes are a little bit sweeter when made with one of our many varieties of apples here at Orr’s. Come down this season and see for yourself! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

 

Summer is almost over, and that means we at Orr’s are gearing up for our Fall Farm Fun Days!

This annual festival is the perfect way to combat the back-to-school blues. We’ll have plenty of fun activities, live music and good food to ring in the fall. Join us on Saturday, September 21 from 9:00 a.m. to 5:00 p.m. and on Sunday the 22nd from 10:00 a.m. to 4:00 p.m.

There’ll be plenty of family-friendly activities to keep the kids entertained. They can take a hayride and explore Orr’s pumpkin patch, play on the moon bounce and try their hand at pumpkin painting. Tony M. Music will also be returning to the kid’s activity area this year.

Star of Disney Junior’s The Legend of Spookley the Square Pumpkin, Spookley is the “official spokes-pumpkin” for National Bullying Month in October, but he’ll be greeting children during Fall Fun Days too! Spookley the Square Pumpkin will also be making visit between 11:00 a.m. and 4:00 p.m. on both days.

There’s plenty of fun for adults, too! Local bluegrass bands, The Hazards and Stoney Creek Bluegrass will perform on Saturday, and Copper Canyon Bluegrass and Ernie Bradley & The Grassy Ridge Band perform Sunday. Over 40 craft vendors will be at Orr’s, making this the perfect time to do some early Christmas shopping.

Along with our produce and baked goods, plan to enjoy delicious food truck fare like Almost Heaven’s butterfly potatoes and funnel cakes or the pizzas, sliders and salads from Jill’s Mobile Kitchen. Parking is limited, so plan accordingly—carpooling with friends is a great (and fun!) option. Fall Farm Fun Days happens rain or shine, unless the weather is dangerous to our staff and guests.

To see a complete schedule for Fall Farm Fun days, visit their event page. We invite you to come celebrate with us!


If you can’t make it to Fall Farm Fun Days, we still encourage you to come visit us and we’ll help you get in the fall spirit! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Autumn pears on wood

Summer is winding down, but there are still plenty of opportunities to celebrate the sunshine and the food it brings us. Although pears are often skipped over for more famous fruits, they have a rich history and a variety of yummy uses today.

According to Top Food Facts, the Chinese consider the pear to be a symbol of immortality. The pear was also sacred to two goddesses in Greek mythology, and was used as a remedy against nausea during that time.

Pears also contain important antioxidants, flavonoids, and fiber. They are fat-free, cholesterol-free, and only contain about 100 calories, according to Medical News Today. Eating pears can help you lose weight, and even reduces the risk of developing cancer, hypertension, diabetes, and heart disease. Clearly, there are so many reasons to not forget about pears this season!

Below are a couple of recipes to ensure that you make use of the fresh pears that are growing in the orchard. Currently we have Bartlett, Magness and some Asian pears!


Although most people are familiar with berry preserves, pear preserves are just as delicious and versatile as their midsummer counterparts. Try this recipe from Taste of Home over ice cream, waffles, pork roast…the list goes on!

Pear Preserves

  • 16 cups peeled, sliced fresh pears (about 16 medium)
  • 4 cups sugar
  • 2 cups water
  • 3 tablespoons lemon juice
  1. In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
  2. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.
  3. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Sweets aren’t really your style? Instead, try this humble salad from The New York Times that promises crisp deliciousness.

Spinach, Apple, and Pear Salad

  • 2 unripe pears
  • 2 crisp apples
  • 4 cups fresh spinach
  • ¼ cup raisins
  1. Thinly slice the pears and apples; put on a bed of spinach. Sprinkle with raisins and drizzle with a simple vinaigrette.

Run, don’t walk, to Orr’s to get some fresh pears this season. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

There’s nothing like sweet corn on the cob. As we get into prime corn season, we’re reminded that corn can be used in a variety of ways.

Although boiling is the easiest, grilling always adds a smoky depth of flavor. Pro tip: Before you grill, soak the still-husked corn in salted water for 10 minutes, then grill the corn while it’s still in the husk. It brings out the flavor of the corn!

Here are three ways to turn corn into something even more delicious:

Have you had Mexican street corn? If not, you’re missing out!  Want to make it picnic-friendly? Soak kabob skewers in water for a few minutes, then put the corn on the skewer. Try this recipe below:

 

Mexican Street Corn

  • 6 to 8 medium ears of sweet corn, husks removed
  • ½ cup of Mexican crema, or substitute with sour cream
  • ½ cup mayonnaise
  • ½ cup cilantro
  • 1 clove garlic, minced
  • ¼ teaspoon chipotle pepper
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice from one line
  • ½ cup cotija cheese, crumbled
  1. Grill sweet corn.
  2. While the corn is grilling, in a medium bowl mix crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and juice and cotija cheese. Set aside.
  3. Once the corn is finished, place on a plate. Brush the mixture on top of the corn. Serve immediately.

Another corny idea…

Ina Garten, aka “The Barefoot Contessa,” has a great way to use corn in a Jalapeno Cheddar Cornbread recipe. But we tweaked it by adding in fresh corn. Although fresh is always best, you can actually grill some corn now and use it at a later date. Cut it off the cob and put it in a freezer bag. Be sure to allow the corn to cool before moving it to the freezer.

 

Jalapeno Cheddar Extra Corn Cornbread

  • 3 medium ears of corn, prepared and removed from the cob
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup of sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups of milk
  • 3 extra-large eggs, lightly beaten
  • ½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated and divided
  • ⅓ cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers
  1. Preheat oven to 350 degrees. Grease a 9-by-13-by-2-inch baking pan.
  2. Prepare corn as you like. Remove from corncob. Set aside.
  3. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  4. In a separate bowl, combine milk, eggs, and butter.
  5. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix.
  6. Mix in 2 cups of the grated cheddar, scallions, jalapeno, and corn. Allow the mixture to sit at room temperature for 20 minutes.
  7. Pour batter into prepared pan. Smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
  8. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool and cut into large squares. Serve warm or at room temperature.

 

And here is our last corny idea if you want something quick to make for a side…

This is a great go-to recipe that’s light and refreshing. Pro tip: Although it’s tempting to not add salt, it’s needed to help elevate the flavors of the ingredients.

 

Corn Tomatoes and Avocado Salad

  • 3 medium-sized ears of corn, cooked and cut from the cub
  • 1 pint halved cherry tomatoes
  • 1 avocado, diced into ¼ inches
  • ½ cup finely diced red onion
  • 1 medium green pepper, diced
  • 1 medium jalapeno, diced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon grated lime zest
  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large bowl, add all the ingredients. Mix together and serve. This dip pairs extra well with corn chips.

Just think–there are thousands of other ways to use corn! Visit our market to see all types of corn we have, including non-GMO Mirai bi-color corn. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

In a matter of weeks, the kids will be back in school. That means you need to start thinking of ways to give them a healthy afterschool snack to keep them occupied while you get dinner ready.

Sure there are the easy snacks like apple slices with peanut butter or grapes and cheese, but how about something with slightly more substance? This recipe packs enough protein and fiber to keep the kids going until dinner is ready. And, this recipe can not only be made ahead of time, but the kids can help you prepare it.

The beauty of zucchini is that it can be frozen. Shred the zucchini, squeeze out the extra water, divide it by pounds and add it to a zipped freezer bag. When you need to make your snacks for the week, you can just grab a bag and get going.

Or you can make muffins ahead of time and freeze them. Before serving, pop one in the microwave for a few minutes (time fluctuates with microwaves brands).

For this recipe, we found one that sounded simply delicious at SimplyRecipes.com.

 

Dried Cranberry and Walnut Muffins

  • 2 large eggs
  • 1 ⅓ cup sugar
  • 2 teaspoons vanilla extract
  • 3 cups, grated zucchini, paced
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup dried cranberries
  • 1 cup walnuts (optional)
  1. Preheat oven to 350 F.
  2. In a large bowl, beat eggs. Add sugar and vanilla. Stir in zucchini and butter.
  3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
  4. Slowly combine dry ingredients to wet. Do not overmix. When the mixture is fully combined, stir in walnuts and cranberries.
  5. Coat muffin paper with nonstick spray or butter. Using a medium-sized scoop, add the mixture to the pan, making sure to distribute evenly.
  6. Bake on the middle rack for about 25 minutes. Test with a toothpick to make sure the center is done. Let the pan cool on a wire rack for 5 minutes. Remove muffins to cool for an additional 20 minutes.

Come on down and get some zucchini. It’s yours for the picking. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.