Apple Butter
A Traditional Pennsylvania Dutch Fruit Spread – easy to make – this tasty treat has many uses from livening up your morning toast to the delicious Apple Butter Cake recipe. […]
Apple Chips
Crunchy and full of sweet, apple flavor, these chips are addictive. Tuck them into your bag for snacking where ever you go. We dry them the old fashioned way in the oven but you can also use a dehydrator if you have one. […]
Apple Crumble
This crumble puts the focus on the apples, which we love here at Terhune Orchards. The foundation with plenty of delicious apples and a light mixture of streusel, placed on after the apples bake down, helps keep the apples moist and the topping light. […]
Apple Day Apple Crisp
A Terhune Orchards specialty dessert – warm apple crisp and ice cream. This simple dish is sure to be a family favorite. […]
Apple Gingerbread Cobbler
This recipe is from my friend and neighbor, Carlana Sargent. […]
Apple Pecan Salad with Maple Dressing
Our crisp red apples and spinach are joined by a touch of sweetness in the maple dressing, tangy feta and crunchy pecans. Top with grilled chicken for a quick fall supper. […]
Apple Red Sangria
Cool off with this delicious recipe for a red sangria featuring Terhune Orchards’ Chambourcin wine and our own apples. […]
Apple Rose Tarts
Bake up a bouquet of these sweet roses for Valentine’s Day with our red skinned apples such as our Crimson Topaz, Querina, Empire or Cameo. A jam glaze gives them an extra rosy hue and shine. Makes 1 Dozen Roses […]
Apple Streusel Muffins
Makes 12 muffins […]
Apple Tart Tatin
This is a great apple tart that does not require a crust. […]
Apple Turkey Burgers & Apple Cranberry Salsa
We love this quick and easy burger on weeknights. It is a bit unusual and really hits the spot for apple lovers! […]
Asian Chicken Lettuce Wraps
This recipe is fresh and delicious wrapped in Terhune Orchards Boston lettuce leaves. You can use the ground chicken in the recipe or substitute ground turkey for your own taste preference. We have both available from Griggstown Farm in our farm store. […]
Baked Pepper Casserole
Adapted from “Naples at Table: Cooking in Campania” by Arthur Schwartz, with a few of our own adjustments. […]
Barley Risotto with Butternut Squash
One pot risotto is perfect for a cool evening meal but this dish has a twist using healthier pearled barley instead of Arborio rice. Butternut squash and Parmigiano-Reggiano add a rich flavor. […]
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. […]
Broccoli Slaw
This is a great way to use the whole broccoli. Enjoy the florets in one recipe and the stalks in this crunchy, creamy, colorful slaw. […]
Brussels Sprouts with Apple Cider and Bacon
Bring home one of our stalks of Brussels sprouts and snap them right before using in this fall favorite. You can’t get fresher than that! We love to share this as a side at our Thanksgiving table or at any other festive autumn gathering. […]
Butternut Squash and Apple Bake
One dish, simple to make and full of flavor. […]
Caramel Baked Apples
An indulgent dessert perfect for Halloween night or any cool fall evening! […]
Caramelized Beets & Red Onions with Oranges, Pine nuts & Blue Cheese
adapted from the Hay Day Country Market Cookbook by Kim Rizk serves 4 as an appetizer or salad course […]
Chicken with Apple Wine Sauce
This delicious creamy sauce enhanced by the apple in our Terhune Orchards Apple Wine makes a flavorful meal. […]
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. […]
Cranberry Apple Salad
This makes a wonderful cranberry salad for Thanksgiving! […]
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. […]
Easy Apple Tart
This dessert is as easy to make as it is elegant. Sliced apples fan out over ready-to-use puff pastry dough. Set the dough out to defrost before you leave the house to go apple picking and you’ll be ready to bake when you return with your favorite apples. […]
Fennel & Apple Slaw
Crunchy and refreshing, this slaw made from autumn apples and fennel comes together in a flash. Enjoy it as a side or top a turkey sandwich with it for lunch. […]
Gazpacho
A cold soup is a refreshing summer meal. Tomatoes are the main ingredient, but scallions and cucumbers give this soup body and bite.Serves 6 […]
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. […]
Grilled Broccoli
3 Tbsp. tamari or soy sauce 3 Tbsp. rice wine vinegar 1 Tbsp. sesame oil 1 head of broccoli (2 pounds) cut into 1 inch florets Kosher salt 1 Tbsp. parsley, finely chopped Whisk together tamari or soy sauce with vinegar. While whisking, add the oil. Add the broccoli and toss it to coat the florets. Then add kosher salt to taste. Put grill basket on grill and add broccoli in grill basket and toss until the florets are crisp at edges and tender within, (about 10 minutes). When finished, put broccoli on a platter and top with drizzle olive [...]
Kale and Bacon Frittata
A great one dish meal for brunch or a fast supper. […]
Kale Chips
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Mulled Cider
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Mulled Wine
This festive mulled wine is perfect for a cocktail party or holiday buffet. Our Chambourcin is a medium body red, dry wine with a clean finish, taste of cherry, plum and blackberry, full of fruity notes with a dry Chianti character. […]
Pasta with Kale and Cashew Pesto
Makes about 1 cup. […]
Potato Salad with Spinach
Serves 4 […]
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! […]
Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
This tasty combination of fig, cheese, and prosciutto combined with fresh apples and lettuce makes a salad big enough for dinner. For this recipe we like a crisp juicy eating apple like Terhune Orchards’ Crimson Crisp, Gala, or Fuji. […]
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. […]
Rainbow Roasted Vegetables
A sheet pan of assorted oven-roasted veggies brings a rainbow to the table and plenty of variety for guests to choose from. […]
Ratatouille
A great late summer dish, taking advantage of many of the season’s vegetables when at their peak. Serve hot or cold. Serves 6-8 […]
Roasted beet salsa with roasted broccoli and cauliflower
Roasting the beets brings out their sweet flavor and combined with mint and cilantro makes a fresh topping for the cauliflower and broccoli base. What a flavorful summer dish! […]
Roasted Butternut Squash with Cider Vinaigrette
A healthy side dish made interesting with flavorful apple cider. Ingredients: 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices 1 medium red onion, cut into wedges 3 tbsp. olive oil, divided kosher salt freshly ground black pepper 1 c. apple cider 1 1/2 tbsp. whole-grain mustard 1 tbsp. red wine vinegar 2 tbsp. chopped fresh flat-leaf parsley Directions: 1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to [...]
Roasted Butternut squash with sweet spices, lime and green chile
The entertaining time of year is the perfect time to add something different than an everyday dish, and this spiced butternut squash is unique and attention grabbing. It’s warm winter squash but with a light and refreshing presentation. […]
Roasted Fennel with Parmesan
Ingredients: 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved Salt and freshly ground black pepper ⅓ cup freshly shredded Parmesan Directions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Rustic Open-Faced Apple Pie
This is a great way to enjoy the full flavor of autumn apples. It’s a snap to make – a bit like baked, caramelized apples simply cradled in a bottom crust. […]
Sausage with Peppers, Onions and Potatoes
This is a family recipe from Stacey Moore, Terhune Orchards staff […]
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 […]
Sour Cream Apple Coffee Cake
There’s not much to say – except its delicious! Serve for a special Sunday breakfast or as an after school snack with a cold glass of cider. […]
Spinach Pesto
The flavor of fresh spinach adds a mellow earthly flavor to Pesto – a classic fresh Italian sauce traditionally prepared with basil. […]
Stuffed Goya Squash
Thanks to Fadlou Shehadi, a Terhune customer from Princeton NJ, for this recipe. […]
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. […]
Twice-Baked Potatoes with Kale
Serves 6 as a side; 3 as a hearty main […]
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. […]