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 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


* 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


  • 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.


Be A Locavore
Support Your Local Farmer
Arthurdale Heritage, Inc.
non-profit organization

Posted in ,