Happy Halloween!  BOO!!
 

We hope this newsletter finds you all safe and with power or closer to getting it.  We were fortunate not to have any damage to the farm or homesteads after Hurricane Sandy came through, PHEW!!!  Our thoughts and hearts go out to our neighbors surrounding us that didn't fair as well.  Prayers for a speedy recovery back to normalcy. 

If out travelling this evening, be safe and enjoy!!  I know my kids are super excited to hit the neighborhood this year after missing it last.  It would of gone over like a lead balloon if I had to break the news to them that it was cancelled another year.  Time to head home and actually get some pumpkins carved and prepare for al the little ghosts and goblins to arrive!!

As we head out of October, we are looking ahead and thrilled for the new seasons to come. 

• 1st, Daylight Savings will end this Sunday November 4th!!  Don't forget to change your clocks back an hour. 
• Election day is in 6 days and we will be open with regular hours.  Voting is a special priviledge in the USA and we look forward to excercising that right!!!  GO USA!!! 
• Also on the horizon is Thanksgiving and another special time to give thanks to all of you, our family and friends for all the love and support throughout the year.  You've helped to make it a great one!!  When preparing for your feasts, don't forget, we would love to help you make the day a little easier by preparing your pastries for you.  Check out the link to the left for details on ordering.

Farm Market hours will change with the change of month.  Starting tomorrow we will resume late fall hours from 9am-5pm daily until the end of December.  January Hours are 10am-4pm Fridays-Sundays. 

              

Belltown's Homegrown

Pink Lady Apples

$5.00 each

2 quarts - 1st Quality

(regular price - $6.99 each) 

Sugar Pumpkins for Pies

Get your puree made for the holidays!!

$.20/lb

(regular price - $.49/lb)

Belltown's Homegrown

McIntosh, Cortland, Macoun & Empire Apples

$8.25 each

16 quarts - Utility Grade

(regular price - $12.00) 

Recipe of the Week

Pumpkin Apple Pie

 1/3 cup firmly packed light brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon, divided

1/2 teaspoon salt, divided

1/3 cup water

2 tablespoons butter

2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)*

1 egg*

1/3 cup granulated sugar

3/4 cup fresh pumpkin puree*

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 cup evaporated milk

1 (9-inch) unbaked pie shell (in pie pan)*

  Preheat oven to 425�F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375�F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.

*Items Available @ Belltown

wholefoods.com