Open Thursday - Sunday, 9am-5pm
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • February

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • March

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes

Seasons & Recipes

Dark Chocolate Truffles

  • 1 Cup Heavy Cream
  • 2 tbsp butter
  • 4 (1 once) squares baking chocolate
  • 2 3/4 cup semi-sweet chocolate chips

1. Combine the heavy cream, butter, baking chocolate, chocolate chips,
in a saucepan over medium heat; stirring constantly, cook until the
chocolate has melted into a smooth and thick mixture. Remove from
heat. Pour into a bowl and chill in refrigerator until the mixture
hardens, about 1 hour

2. Line a baking sheet with waxed or parchment paper. Scoop small balls
of the chocolate mixture onto the waxed paper. (You can use a
melon baller if you have one.)
OR
Just pour the chocolate cream mixture 1” deep into a baking pan and
cut into bite size squares.

3. Store in refrigerator until the balls harden completely. These chocolate
truffles must be kept in the fridge after they have been made.

4. You can dip the truffles in melted dark chocolate after chilling or roll in
cocoa powder, icing sugar or crushed nuts.

ENJOY!