End of the Year Sales!

On December 24th we close our doors for the 2016 season. (We'll see you again in the Spring - our doors will be open on May 1st and our greenhouse will be overflowing with flowers!)  

For the last week of the season, stop in to take advantage of our awesome end of the year sales! Stock up on homegrown and locally grown produce for the winter, and finish up your Christmas shopping.

25% off  Apples

25% off  Poinsettias

20% off  All Gift Shop

20% off  Jams


Produce Available

Homegrown: Apples, Winter Squash, Garlic

Locally Grown: Potatoes (5lb, 20lb, or 50lb bags, while supplies last), Onions (3lb, or 10lb bags, while supplies last)


Squash Bisque

This is a squash soup I put together one fall, with left over roasted squash. The parsnip adds a little complexity with a hint of spicy sweetness, but feel free to leave it out if you're not a fan of parsnips. For a non-dairy squash soup with more of an exotic flair, try our Curried Butternut Soup with Coconut.


  • 1 small onion
  • 2 cloves garlic
  • A good swirl of Olive Oil
  • 1 cup Roasted Squash, mashed
  • 1 small Parsnip, grated
  • 2 cups Chicken Stock
  • 1 cup Half and Half
  • 2 Tbsp Apple Cider
Over medium hear, sautee onion in olive oil until golden. Add garlic and parsnip. Continue to cook for a minute, until the garlic is lightly golden. Pour in the chicken stock and apple cider. Stir in the squash and simmer 5 - 10 minutes. Reduce temperature to low and gently stir in the cream. Cook until heated through. Enjoy!

Serving suggestion: For a smoother soup, puree with an immersion blender, or carefully in a regular blender.

I made this for Christmas Eve dinner one year with a swirl of homemade creme fraiche on top. The end result was beautiful little bowls of elegant and earthy, savory with a little sweetness. Creme fraiche, which is kind of like a thin sour cream I guess,  is easy to make and it's fun having a delicious and unusual ingredient in the fridge.