Jun 12, 2009 9:21 am US/Central
Meet The Farmer: Garwood Orchards
It's been apples and more, since 1831 for the Garwood's! Not many
family businesses can claim that longevity and it's something they
don't take lightly.
Garwood's, located near LaPorte, IN., currently
farms over 350 acres which includes approximately 200 acres of apples
and 150 acres of peaches, raspberries, pumpkins, strawberries,
cherries, sweet corn, peppers, cucumbers, and a variety of other
vegetables.
Some recipes from Garwood:
Fresh Strawberry Cheesecake
CRUST:
1 1/4 cu. crushed graham crackers
2 tbsp. sugar
1/4 cu. butter (melted)
Mix above together, press into 8" pie pan.
CREAM CHEESE FILLING:
2 packages (6 oz.) cream cheese (softened)
3 beaten eggs
1/2 cu. sugar
1/2 tsp. almond extract
2 tsp. vanilla extract
1/4 tsp. salt
2 cu. sour cream
Combine cream cheese, eggs, sugar, salt, vanilla & almond extract and beat until creamy, blend in the sour cream, spread into crust. Bake at 375 for 30 minutes. Chill for 3 - 5 hours.
STRAWBERRY FILLING:
1 qt. fresh strawberries (washed & halved)
1/2 cu. water
1/2 cu. sugar
2 tbsp. cornstarch
Puree half of strawberries, water, sugar and cornstarch, cook in pan over medium heat until thick and clear (10 minutes). Remove and stir in other half of berries, cool for 15 minutes, pour onto chilled cheesecake.
Fresh Strawberry Pretzel Salad
CRUST:
1 c. crushed pretzels (not stick ones)
3 tbsp. sugar
1/2 c. melted margarine
Mix and bake crust at 350 degrees for 10 minutes in 11 x 8 baking dish. Cool 8 minutes.
STRAWBERRY MIX:
1 large pkg. strawberry Jell-o
2 c. hot water
1/2 c. cold water
2 qts fresh strawberries (halved)
Mix Jell-o & strawberries and let set to wiggle stage or so you can spoon it out and spread over cream cheese mixture.
CREAM CHEESE FILLING:
8oz. cream cheese (softened)
1 small carton Cool Whip
3/4 c. sugar
Mix cream cheese/cool whip filling then place on top of crust. Spoon on strawberry jello mixture. Refrigerate until ready to serve.
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