Arthurdale Farm Stand Update: Closed for the Season

Autumn begins Sept. 22 and our Farm Stand is closing for the season. It was a growing year for us, and we’d like to thank all our vendors for joining us. The participation was incredible!

Thanks to:

  • Stoney Run Farm
  • Walnut Hill Farm
  • New Day Bakery
  • Cress Farm
  • Tatham Farms
  • Bolyard Farms
  • Myers Farm
  • Shelba Fullmer
  • Alan Martin
  • Mary Kay Stiles
  • Sara Beth Saurino
  • Roz Watson
  • Donna Harris
  • Amanda Strippel

AND many thanks for all the generous donations:

  • Sarah Bolyard
  • Richie Davis
  • Amanda Griffith
  • Marilee Hall
  • Joyce Myers
  • Beth Stone
  • Joyce Taylor
  • and all our other loyal fans and supporters!

Museum Day, Sept. 25

On Saturday, September 25, 2010, Arthurdale Heritage will participate in Smithsonian magazine’s 6th annual Museum Day.

Visit www.smithsonian.com/museumday to download your free Museum Day Admission Card.

We will end the season with one last favorite fall recipe. Enjoy!

Pumpkin Cheesecake

Recipe courtesy Paula Deen, 2007

Prep Time: 15 min Cook Time: 1 hr
Level: Easy Serves: 8

Ingredients:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract
* 1 large Graham Pie Crust

Directions:

  • Preheat oven to 350 degrees F.
  • Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

OUR MARKET keeps GROWING!
SEE YOU NEXT YEAR

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Arthurdale Heritage, Inc.
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