All of our animals are nestled down in their barns for the holidays, awaiting the arrival of Santa Clause! Both the animals and the staff at Lewis Farms would like to wish everyone a Merry Christmas and a Happy New Year! We look forward to seeing you in 2017!
We are so thankful for all of our loyal customers who support our family farm year after year! We hope that your day is filled with friends, family and delicious food!
Autumn is here… so why not jump on the pumpkin bandwagon and make some tasty pumpkin treats in your own kitchen! Check out this yummy pumpkin recipe for quick and easy Pumpkin Danishes! Also check out our Pinterest for even more pumpkin recipes.Why not whip up a few of these Danishes and other pumpkin recipes for your family and make your home smell like fall in the process!
- 1 tube of refrigerated reduced fat Crescent rolls
- 1/2 cup of plain Elli Quark, or Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Elli Quark (the remainder of the container)
- 1/2 cup powdered sugar, sifted
- Preheat oven to 375 degrees.
- In a small bowl, combine 1/2 cup of Elli Quark (or Greek yogurt), pumpkin, sugar, spices, flour and vanilla. Set aside.
- Open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silicone baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of the baking sheet. Press edges together to even out edges and seal any holes.
- Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread pumpkin filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
- Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter.
- For the glaze, in a small bowl, mix together powdered sugar, and 2 Tablespoons of Quark to create icing. Drizzle icing over danish. Cut into pieces and serve.
We also have lots of pumpkins to pick from, both for decorating and cooking! So come on out to Lewis’ today, head out to the pumpkin patch, and pick your perfect pumpkins for cooking and decorating… Happy fall ya’ll!
Fall is one of the funnest times of the year, and at Lewis’ that is no exception! We have so many fun
activities going on every weekend to keep you entertained and amused for hours! Come pick your own pumpkin right from the patch, get lost in the corn maze, bounce on the jumping pillows and so much more!
Our Apple Cannons are open every weekend.. take your aim and fire away at the giant targets! You’ll want to stop at the Barn Yard Grill and refuel with a juicy burger, crispy chicken strips or jumbo hot dog! Face painting, live entertainment as well as characters/balloon tiers will be around every corner of the farm to keep you busy, busy, busy! Top the day off with fresh, homemade Kettle Corn or an Apple Blossom made with our own homey crisp apples, caramel, whipped cream and nuts! Mmmm! Make sure to stop in the market on your way out to pick up souvenirs, gifts, jams, jellies and more! Share all of your photos with us on facebook & instagram.. we love to see all the fun memories you’ve made with your families!
Check out this delicious recipe for a moist and flavorful Peaches’N Cream Cake! The bits of fresh peaches throughout every bite will leave your taste buds wanting more.. and don’t forget about the drizzle of sweet cream glaze to top it off!
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 pound diced fresh without skins
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange or pineapple juice
- Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining ¼ cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
- Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
Peaches our here! Our fresh, homegrown Michigan peaches are now in the market and available for you! We’ve picked them at the peak of ripeness on our farm and sell them directly to you… you’ll know exactly where your food is coming from! Don’t forget to check out some of our delicious recipes on Pinterest to turn our sweet peaches into delicious treats and savory dinner options!