| Farm Fresh Food During public hours, we have the following Farm-Fresh Food Available: |
| Our own Whole Hog Sausage Sandwiches – Hot Dogs – Sloppy Joes – Hot Cider – Coffee – Hot Chocolate – Pumpkin Spice Latte – Apples – Cider – Caramel Apple-In-A-Bowl – Gingersnaps – Pumpkin Dip – Candy Corn Mix – Sodas – Candies – Chips – Mona’s Homemade Pumpkin Pies! |
| Grass Fed Beef & Whole Hog Sausage We sell grass fed beef that Farmer JJ raises at the farm. Offerings include ground beef, roasts, fillets, liver, soup bones and more. Whole hog sausage is from our own pigs, and sometimes from a neighboring farm. Contact the farm at sweetapplegoats@gmail.com to inquire about an order for meat. ——-Meat is always available in the market at the farm during hours we are open.——- |
| Apples & Cider Although our name is Sweetapple – we don’t grow our own apples. Sounds silly, eh? But – Jim & Mona’s first cow’s name was Sweetapple! The name just stuck and the farm has been known by that ever since. Today, we offer apples and cider from local orchards. In our county there are three – Hidden Hills Orchard, Lane’s Fruit Farm and Wagner’s Fruit Farm which is just a couple miles away from us. Their availability depends on the growing season. |
| Recipes Sweetapple Pumpkin Bake Need: One Neck Pumpkin, Jarrahdale Blue Pumpkin, or Long Island Cheese Pumpkin. Preparing the pumpkin. Slice pumpkin in half so that each half will lay flat on a cookie sheet. Clean out guts and seeds. Preparing to bake1/4 stick butter (two times) 1/4 cup brown sugar (two times) *Optional: pumpkin spice or your own mix of (Cinnamon, Ground Cloves, Ginger, Nutmeg) if desired and to taste. Baking. Places halves on cookie sheet (you may need two cookie sheets); spread butter on thick, sprinkle on brown sugar and add pumpkin spices if desired Bake at 350 degrees for one hour, or until soft. Serve as dessert in original pumpkin shell on a decorative plate and have guests scoop desired amount from shell. Recipe Provided by Romona Barrett |
| Judy’s “Pik-A-Pie Pumpkin” Pie Preparing the pumpkin:Wash pumpkin, cut in half and clean out seeds. Lay on cookie sheet with the cut part down. Cook at 350 degrees for 30-45 minutes until soft. Scrape out inside. Mix with mixer until smooth. Mixing the pie (makes 2-9 inch pies)4 eggs lightly beaten 2 cups pumpkin mix (one pumpkin) 1.5 cups sugar1 tsp. salt2 tsp. cinnamon 1.5 tsp. allspice3 cups (2 12 oz cans) undiluted evaporated milk Combine ingredients as given…Pour into two 9″ piecrusts. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake for 40 to 50 minutes more. Recipe provided by Judy Church |