Apple-Fennel Coleslaw
This light and crisp slaw is a great use of our farm fresh cabbage and fennel. The perfect complement to any grilled meats, but especially pork. Makes 10-12 servings. […]
Asparagus Risotto
Risotto is a Northern Italian dish which, like a hearty bowl of soup, can be served on its own as a meal. This version, packed with springtime herbs and tender bite-sized pieces of asparagus, would also be perfect alongside roast leg of lamb or Easter ham.serves 8 […]
Baked Pepper Casserole
Adapted from “Naples at Table: Cooking in Campania” by Arthur Schwartz, with a few of our own adjustments. […]
Blueberry Lemon Buckle
2013-1st Prize — Allison O’Brien […]
Braised Fennel with Pomegranate
Pomegranate juice pairs with garlic, orange juice, and chicken broth for a delicious braising liquid that brings out the rich flavor of Terhune Orchards fennel. […]
Cheesy Winter Squash Gratin
You can make this cheesy squash gratin with any winter squash. Mix and match a few different varieties or use your favorite. Whether you use a mix of squash or just one kind, remove the skin and slice the pieces all the same size so they cook evenly. […]
Chicken Salad with Apple and Basil
Makes 4 servings […]
Cider Baked Chicken and Sausage
Cider and apples bring out the flavors of this delicious roasted chicken, potatoes and sausage recipe. […]
Cornbread Dressing (Stuffing) with Fennel & Sausage
Terhune Orchards fennel adds flavor to this seasonal dish. Since stuffing is traditionally put inside a bird to cook, this is more properly called dressing but regardless of terminology, it will wow guests at your thanksgiving table just the same. Cooking the cubes of cornbread helps dry it out and provide a crisp and flavorful side dish. […]
Creamy Asparagus Pasta
Pam’s latest favorite way to enjoy asparagus is in a pasta dish with locally made Severino pasta. The farm store is stocked with bunches of asparagus picked fresh each morning and the pasta and cheese for this recipe. […]
Day Boat Fish Tacos with Cabbage Carrot Slaw
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. […]
Delicata Squash with Rosemary, Sage, and Cider Glaze
Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like acorn or kabocha will make good substitutes but may not hold their shape as firmly. […]
Fresh Peach and Zucchini Casserole
A great combination, this dish makes a perfect side to any meal. Serves 4 […]
Grape Leaf Pilaf
This time of year we are trimming our grape vines for the second time. Many visitors to the farm have told us of family recipes they love using grape leaves. Here is one to try. […]
Irish Beef Stew
This beef stew is great for St. Patrick’s day if you don’t prefer Corned Beef, but it’s also great for a cozy winter night. […]
Late Summer Heirloom Tomato Salad
We have more than 20 types of heirloom tomatoes to choose from in the farm store.They have wonderful names like Aunt Ginny’s Purple, Green Zebra and Marvel Stripe. These older tomato varieties are rich in history and flavor. […]
Mixed Herb Salad with Pickled Radish Vinaigrette
This quick pickling blends the flavor of the radishes with the dressing of this seasonal salad. […]
Oven Roasted Asparagus
We love this hassle-free new way to prepare asparagus — neatly tucked away in the oven. You can wash, season and arrange the asparagus in the roasting dish several hours in advance and be ready to pop it into the hot oven 15 minutes before serving time. serves 4 […]
Peach Curd, Whipped Cream, Macerated Blueberries
This dessert was prepared by Terra Momo Restaurant Group and served at the 2018 Farm to Table fundraiser dinner held at Terhune Orchards. This annual event supports Mercer County Sustainability Coalition is an alliance of the Green Teams and sustainability organizations of Mercer County which works to promote a regional and collaborative approach to sustainability initiatives. […]
Potato Salad Arugula Pesto, Peas, and Zucchini
A delicious and easy way to take advantage of some of our favorite late summer veggies! A great side dish for a barbecue, or to eat as a light dinner on a warm September night. […]
Preserving Herbs
“What to do if your herb garden growth over? Preserve them, of course! […]
Preserving Tips! Produce Stays "Fresh-Picked" for Months
Everyone enjoys the “farm-fresh flavor” of Terhune Orchards produce. Lucky for us consumers, the process of food preservation is not all that complicated. Peaches, corn, tomatoes, blueberries, raspberries and blackberries, which are indescribably juicy and luscious, are also easy to freeze. Pick all you want and then just follow these simple directions. During winter, you’ll have welcome reminders of delightful summer days spent picking-your-own at Terhune Orchards! […]
Quinoa Stuffed Acorn Squash
Packed with quinoa’s protein, colorful fresh herbs and dried fruit, this acorn squash is gorgeous and good for you. Serve it as a main course or side dish. […]
Roast Chicken Salad with Croutons and Shallot Dressing
This bowl of chicken, croutons, and greens makes for a cool and satisfying dinner — easy to make and perfect for spring or summer. […]
Salsa
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Smoky Corn Chowder
Fresh cut kernels of summer corn are a real treat but a nuisance when they ricochet all over the kitchen! Use an angel food cake pan to hold the cobs and collect the kernels while slicing. Simply insert the tapered end of the cob into the center tube portion of an upright cake pan. From top to bottom, slice off the kernels with a sharp kitchen blade allowing them to drop right into the well of the cake pan.Serves 6 […]
Strawberry Shortcakes with Fresh Lemon Cream
Home baked flaky shortcakes filled with juicy strawberries and whipped cream make a stellar springtime dessert. The flavors of lemon and mint are delightful with the berries and make this version very special. Serves 10 to 12. […]
Sweet Corn “Mexican style”
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 4 ears or corn, boiled or grilled 1 cup mayonnaise 1 clove garlic, grilled 1/4 cup cotija cheese or parmesan cheese 1/4 cup cilantro leaves red chili powder to taste 4 wedges of lime Smear mayonnaise on cooked corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime [...]
Tomato & Green Bean Pasta Salad
Serves: 6 […]
Turkey Stuffing Supreme with Sausage and Apples
Terhune Orchards apple cider and Stayman Winesap apples make this stuffing a delicious highlight on your Thanksgiving Day table. […]
Watermelon Salsa
Our melon bins are piled high with seeded and seedless watermelons that have red or yellow flesh. You can also make this salsa with our cantaloupe, honeydew or canary melons. […]
Zucchini, Tomato and Cheese Pie
This is a filling meal idea for a hot summer day. If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of time, all you have left to do is assemble the dish. […]