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Jack Bigej
Dee & Jack Bigej, with some help from Aaron, serve fresh Ice Applesauce at our 2016 Evening of Lights in Woodburn


  • ½ Cup of water
  • ½ Cup of sugar
  • 10 medium Ice Apples
  • nutmeg


Core and remove the seeds from 10 medium Ice Apples.

In a large microwavable mixing bowl, add water, sugar, and whole Ice Apples.

Microwave on high for 40 minutes, or until the Ice Apples are soft.

Using a potato masher, mash the Ice Apples by hand until they have reached the desired consistency.

Add nutmeg to taste and mix thoroughly.


Recipe adapted from The New York Times

There is nothing like a fresh blueberry pie to let you know it’s summer. It’s even better when the blueberries come from your own backyard.

a blueberry pie and cut slice


For the crust

  • 2 ½ ups of all-purpose flour
  • ½ teaspoon of kosher salt
  • 1 ¼ cups of unsalted butter, cold and cut into cubes
  • 8-10 tablespoons of ice water
  • 1 egg, beaten with 1 tablespoon of water

For the filling

  • 8 cups of blueberries
  • ½ cup of white sugar
  • 2 tablespoons of fresh squeezed lemon juice
  • 2-3 tablespoons of arrowroot flour or cornstarch
  • ¼ teaspoon kosher salt


Make the pie crust.

Combine the flour and salt in a large bowl or food processor. Add the butter, and mix the flour with your fingers until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix the ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into 2 equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell.

Heat oven to 375 degrees. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9 inch pie plate. Trim the dough so that there a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven and bake until the bottom has just started to brown, approx. 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.

Separate 1 cup of blueberries and combine them in a bowl or a food processor or blender with sugar, lemon juice, 2 tablespoons of arrowroot flour or cornstarch and the salt, the pulse to puree. Put the blueberry mixture into a small pot set over medium heat and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie.

Heat oven to 400 degrees. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on the baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce the heat to 350 degrees and bake until the pie is golden brown and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow the ice to cool to room temperature before cutting.

plate of Hoppin' Poppers


  • 12oz Cream Cheese
  • 6oz Blue Cheese
  • 4oz Real Bacon - crumbled
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • around 20 Peppers (either Jalapeno or bite-sized sweet peppers)


Combine first 5 ingredients in a bowl

If you are using a hot pepper such as a jalapeno, we recommend wearing latex or nitrile gloves to keep away from "the heat".

The peppers can be prepared one of two ways: First, if you don't have a pepper stand, you can slice the peppers lengthwise leaving the ends intact (like a canoe) so the filling doesn't run out. Or, if you do have a pepper stand, cut the top of the pepper off. Then, using either a pepper corer or a paring knife, remove pepper ribs and seeds.

Next, using a small spoon, drop the filling into the peppers. Don't over-fill the pepper as the filling will bubble and possibly overflow while cooking. Place peppers (or pepper stand) on hot grill and cook covered until cheese is bubbling and the outside of the peppers are just turning brown.

(Speaking from experience), Let it cool down a bit. Enjoy!


The perfect side dish to any BBQ

Roasted Cherry Tomatoes on the vine, with kosher salt


  • 2 lbs. of cherry tomatoes
  • 3 Tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 small bunch fresh herbs such as basil, rosemary and/or oregano


Preheat oven to 400° F.

Place the tomatoes on a sheet pan.

Drizzle with extra virgin olive oil.

Season with salt and pepper to taste.

Roast until the tomatoes collapse, about 10 minutes.

Chop your fresh herbs.

Add roasted tomatoes to serving bowl, add fresh herbs and toss gently.


Here is a simple, but impressive recipe that will be sure to delight your guests. What could be easier than a puff pastry wrapped brie?

a flaky puff pastry oozing with melted brie cheese
Jar of Robert Rothschild Farm Blueberry Lemon Ginger DipRobert Rothschild Farm gourmet products are available at Al's of Sherwood.


  • 4 oz. Robert Rothschild Farm Blueberry Lemon Ginger Dip
  • 1 sheet frozen Puff Pastery, thawed
  • 1 small round Brie
  • 1 large Egg; mixed with 1 Tbsp of water, lightly beaten
  • 2 Tbsp Pecans, chopped


Preheat oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface.

Place cheese in center of pastry.

Spoon preserves onto cheese and sprinkle with pecans.

Fold the pastry over the cheese to cover.

Trim the excess pastry and press to seal.

Brush the seam side with egg mixture and place seam side down on a baking tray.

Brush entire top with the egg mixture.

Bake until pastry is deep golden brown (top of pastry may split open), about 15 minutes.

Let cool 10 minutes.

Carefully place baked cheese on serving platter.

Serve with crackers, baguette slices or fruit.

an apple pie


  • 2 pounds Al’s Garden Center Ice Apples (about 4 to 5 large)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Your favorite pie crust recipe - Here is a wonderful pie crust recipe from Grand Central Bakery


Preheat oven to 375°

Prepare Filling

Peel and core apples and slice 1/4 to 1/2 inch thick; you should have about 8 cups.

Toss apples with sugars, cinnamon, nutmeg and lemon juice, then set aside for an hour or so until the apples begin to release juices.

Place bottom crust in pie pan and fold and pinch edge to form a border. Pour filling into bottom crust and shake gently to settle it into the pan.

Cover with top crust, then tuck the overhang under the bottom crust border and press down around the top to seal it.

Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.

Bake for 30 minutes then rotate the pan. Lower the oven temperature to 350° F and bake for an additional 30 minutes until crust is golden brown and filling is bubbling.

This soup has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delectable and hearty dinner. If you prefer a lighter soup, add more stock to thin the base, or try adding more coconut milk for a savory and unique taste.

soup in a bowl made from a pumpkin.


  • 1 medium onion, minced
  • 2 cloves of garlic, pressed
  • 2 tablespoons of vegetable oil
  • 2-3 inches of gingerroot, grated
  • 2 teaspoons ground coriander AND 1 teaspoon ground cumin OR 3 teaspoons yellow curry powder
  • 1 can (13oz.) coconut milk
  • 1 liter vegetable stock
  • 4 ounces split red lentils, washed and drained
  • 1 medium to targe sweet potato, cubed
  • 1 can (15 oz.) pumpkin puree
  • ½ - 1 tablespoons Thai Red Curry paste
  • Black pepper to taste


Make a thick past by mashing ginger and garlic together. Use a pestle and mortar, or a small bowl and the heel of a wooden spoon will do just fine.

Heat vegetable oil over medium heat in a large saucepan. Add onion and sauté until transparent.

Add garlic paste and sauté another 2 minutes, until fragrant. Lower heat and stir constantly to avoid burning.

Add coriander/cumin mixture OR yellow curry powder.

Stir in coconut milk, stock, lentils, sweet potato and pumpkin puree.

Simmer over medium to low heat for 40-50 minutes, or until the sweet potato is soft and almost melting into the soup. Stir occasionally.

Before serving, stir in the red curry paste, garnish and enjoy!