We want to be the first to say welcome back! It’s been a long winter and we are officially open for the 2016 season… our animals cannot wait to see everyone! Don’t forget to check out our Calendar of Events so you don’t miss out on any fun going around the farm. We have Scavenger Hunts, Candy Shoots, Jeffrey’s Birthday Party, Fall Festivals & MORE planned for this upcoming season. It’s also a great time to pick up your season pass for the discounted price of $25 through May 31st. What would be better then visiting Lewis’ everyday all season?!? Don’t miss out!!
We have so many exciting events at the farm this season, you won’t want to miss any of them! See our facebook page for more details about each event!
- May 5th-Opening Day
- May 7th-Facebook Friends Day
- May 8th- Mother’s Day
- May 21st-Armed Forces Day
- May 22nd-Customer Appreciation Day
- June 16th- Day Care Day
- June 19th- Fathers Day
- August 13th-Jeffery B-day & Corn Roast
- September 3rd-Corn Maze Opens
- September 10th & 11th- WMUS Weekend
- September 17th & 18th- Rock 101 Weekend
- September 24th & 25th- S’mores Summer Festival
- October 1st & 2nd- Rocktober Festival
- October 8th & 9th- Autumn Fest
- October 15th & 16th- Fall Fling Festival
- October 22nd & 23rd- Spooktacular
- October 29th & 30th- The Great Pumpkin Festival
- October 31st-Last day of the season
Try this fresh take on salsa this spring! It a super simple and sweet recipe that makes the perfect mid-day snack or dessert!
Ingredients:
Cinnamon Crisps
- 10 flour tortillas (10″)
- Cooking spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
Fruit Salsa
- 2 granny smith apples
- 1 lemon
- 2 kiwis
- 1 lb strawberries
- ½ lb raspberries
- 1 tablespoon brown sugar
- 3 tablespoons preserves (I used raspberry)
Instructions:
Cinnamon Crisps
- Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
- Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
- Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Fruit Salsa
- Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
- Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want. Allow to sit at room temperature at least 15 minutes before serving.
Source:spendwithpennies
It’s hard to believe we are just 27 days away from opening for our 2016 Season! We’ve been hard at work all winter coming up with new ideas and attractions to keep you excited and entertained every visit! Our new inventory is being delivered and set up for your arrival! Our animals can hardly wait to see all of your smiling faces and yummy treats! Don’t miss our Season Pass Early Bird Special which runs until May 31, 2016… either call the Market to purchase it prior to our opening or stop in May! You won’t want to miss this season of fun!
Happy Easter! May your day be filled with joy, family & great food! Our animals loved the visit from the Easter bunny, because it means it’s almost time to open! Just a little over 5 weeks until we reopen for the 2016 season and they couldn’t be more excited!
Asparagus season is just a few months away, but it’s never to early to start preparing delicious recipes! This recipe for Asparagus soup is quick, yummy and will be sure to leave your taste buds satisfied!
Ingredients
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- ½ cup heavy cream (I use a cup of 2% milk instead)
- ¼ teaspoon fresh lemon juice, or to taste
Instructions
- Trim asparagus by snapping off the tough ends. Discard ends.
- Cut tips from 12 asparagus 1-1/2 inches from top; set aside and reserve for garnish.
- Cut stalks and all remaining asparagus into ½-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened.
- Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.
- Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl and return to pan.
- Stir in crème fraîche, or a cup of milk, then if needed add more broth to thin soup to desired consistency.
- Season with salt and pepper.
- Bring soup to a boil and whisk in remaining tablespoon of butter.
- Add lemon juice and garnish with asparagus tips, or with mint.
- Serve.
Source:diethood.com
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