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.
non-profit organization
