Paulus Orchards
Greetings!    
 
Just a reminder that the orchard is open today.  We will be open each Friday and Saturday this month from 9-5 and closed Sunday through Thursday.
 
Apples are available in bins.  You can choose your bag (1/4 peck, 1/2 peck, peck, or 1/2 bushel) and bag your apples from the bins.  The apples are what we call "tree run."  They are not sorted for first or second quality, there is a mixture of both.  They will all be sold for the "seconds" price, which works out to be less than 35 cents a pound for a half bushel.  So stay out of the cold and warm up your kitchen by cooking some homemade applesauce or pies.
 
We also have 20 and 50 pound bags of potatoes, and all of the jams, jellies, canned peaches, salad dressings, etc. that we've had before.  Cider donuts will also be available both Fridays and Saturdays.  Unfortunately, they won't be ready right at 9 am today due to a 2 hour school delay.   They'll be ready by 11 am today.  I apologize for the inconvenience.
 
Your Thank You Program Cards from 2009 are still good.  Many people are either at their discount or only two visits away from getting their discount.  We'll have new cards for next season, so stop by this month to finish filling up your card.
Recipe of the Week 
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I typed up a new recipe on the web site, but for some reason I can't get my changes to publish.  I am including the recipe directly in this week's newsletter and I will work on getting the web page changed soon.  I guess I need to call for tech support!  :)
 
This recipe is a bit of a stretch for an "orchard" recipe.  I made it last night and my husband said one word, "Awesome."  So I thought I would put it on the web site so that I knew where to look for it later!  It does use either baked potatoes or buttered noodles.  We have 20 and 50 pound bags of potatoes at the farm and bags of homemade Little Barn Noodles as well.
 
Creamy Chicken Thighs with Baked Potatoes or Buttered Noodles:
  • 1/2 c chopped dried beef
  • 8-10 chicken thighs, skinned
  • 6 slices bacon, cooked, and crumbled
  • 1/4 lb cream cheese, softened
  • 2 (10 1/2 oz) cans cream of mushroom soup
  • 1 1/2 c sour cream
  • chopped parsley
  • either baked potatoes or cooked buttered noodles
  1. Sprinkle dried beef in an 8 x 12 baking dish. 
  2. Arrange chicken thighs on top. 
  3. Top each thigh with crumbled bacon. 
  4. Combine the next 3 ingredients and beat until blended.  Pour over chicken. 
  5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.  Remove foil, and bake uncovered for 20 more minutes. 
  6. Sprinkle with parsley and serve over baked potatoes or buttered noodles.
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Have a great week.  We look forward to seeing you soon!

Karen Paulus

Paulus Orchards 
phone: 717-432-2544
Farm Stand Hours (January):
Friday and Saturday 9-5.
 
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