• August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans
  • September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash

Seasons & Recipes

Macaroni and Cheese

  • 5 cups cooked spiral pasta (or your choice)
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk (approximately)
  • 1 cup sharp cheddar cheese (grated)
  • 1/2 tsp salt (or to taste)
  • 1/2 cup bread crumbs
  • sauteed tomatoes

Pre-heat oven at 350 degrees F.

In a medium saucepan add butter and melt over med-low heat. Add flour and make a thick paste. Add salt, then gradually add milk, stirring frequently with a whisk to eliminate lumps. When your sauce is thickened (not too runny) add the cheese and stir until melted. Remove from heat.

For pasta: Fill a pot with salted water and bring to boil. Add pasta and cook until al dente. Drain the pasta and add cheese sauce in the pasta pot. Add the sauteed tomatoes and stir until combined. Pour pasta into an 8 x 10 inch baking dish. Sprinkle with breadcrumbs and grated cheese and bake for 20 minutes.  Serve and enjoy!