Magic and Mischief

The Summer Solstice is the moment when one hemisphere of Earth is tilted most directly toward the Sun, producing the longest day and shortest night of the year. Traditionally, “the fairies dance, the flowers speak, and magic hides in every meadow.”

Pickles are Ancient

Folks have been pickling foods for over 4,000 years. Yikes! Really? Ancient Mesopotamians were preserving cucumbers in brine long before refrigerators existed. Heck, legend has it that Cleopatra believed that they helped maintain her beauty! Hmmm …

Tea Customs around the World

Tea customs reveal a lot about a culture’s values — hospitality, mindfulness, community and tradition. Whether served in fine china, a tiny clay cup, or a shared gourd, tea often brings people together.

Fun Facts

• Folks in Tibet often mix their tea with yak butter and salt!
• The Chinese may tap two fingers on the table as a silent thanks when someone pours their tea.
• Tea was so valuable in some regions that it was once used as currency.

Special Events

• Hunt for Pickles! Pickle jars will be hidden all over the farm. Guests receive a clue card at the entrance — find all the jars and win a prize pack of goodies.
• Pickle Tasting. Come to the Country Store and sample all of the pickles made on the farm! Guests vote for their favorites.
• Pickle Eating Contest. A junior division and adult division for the most whole dill pickles eaten in 3 minutes. Trophies to be awarded!
• Pickle Spoon Race. Two races — for kids and then adults. It’s like the old-fashioned egg race, but with pickles! Prizes awarded.

All-Day Fun Includes:
Virginia History Carousel, hay rides, cow train, fairy garden greenhouse (with kids crafts), Grampy’s Village Zoo, craft vendors, photo ops and more! Shop the Country Store for gifts, ice cream, souvenir apparel … and pickles! Enjoy libation from Restless Moon Craft Beers who will be onsite all day.

Weekend Events 

• Fairy Parade: Wear your wings and twirl through the farm in costume to receive a fairy goodie bag!
• Faire Market: Explore whimsical vendors offering handmade treasures, fairy gear, and unique gifts.
• Fairy Godmother’s Tea: Goodies, freebies, entertainment — and tea! Reservations required; see details below.
• Afternoon Fairy Parade: Missed the morning march? Here’s your second chance to join in and get a goodie bag!
• Meet the Fairy GodFather: A magical guest bringing a touch of mystery to the day!

All-Day Fun Includes:

• Fairy Door Scavenger Hunt – Search the farm for hidden fairy doors and win prizes!
• Fairy Photo Ops – Pose among gardens, fairy houses, and enchanted corners of the farm.
• Crafts & Face Painting – Create your own wand, fairy dust, and more magical keepsakes.
• Visit Grampy’s Village Zoo – Say hello to our friendly farm animals and take photos with a unicorn.

Come hungry!
Enjoy BBQ, nachos, sweet treats, and our exclusive fairy ice cream treat!

Whether you’re five or ninety-five, our Summer Solstice Fairy Faire is the perfect way to escape into a world of imagination, magic, and farm charm. Costumes encouraged, smiles guaranteed! We can’t wait to see you in your fairy finest! 

Apple Dumplings

As autumn approaches and the days grow cooler, there’s nothing quite like the comforting aroma of baked apples and cinnamon wafting through your home. These delightful Apple Dumplings are a perfect way to celebrate the season. With tender apples wrapped in flaky pie dough and a luscious syrup, they are a treat that’s hard to resist. Follow this recipe to make a batch of mouthwatering dumplings.

You’ll need:

Dough:

• 2 batches of homemade pie dough (click on the link for the recipe for homemade pie dough)
• 6 medium-sized apples, peeled and cored

Filling:

• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon salted butter, cut into 6 small pieces

Syrup:

• 1 cup granulated sugar
• 2 cups water
• 3 tablespoons salted butter
• ¼ teaspoon ground cinnamon

Instructions:

Preheat your oven to 425°F. Start by preparing the filling. In a small bowl, stir together ½ cup of granulated sugar and 1 ½ teaspoons of ground cinnamon. Set aside.

Divide the pie dough into two pieces. Place one piece back in the refrigerator to keep cool. Roll out the second piece of dough into a long rectangle just over 7 inches wide and just over 21 inches long. Cut the dough into 6-7-inch squares until you have three squares. Repeat this with the second half of the pie dough until you have six pie squares in total. Set aside.

Place a peeled and cored apple in the center of each pie dough square. Pour about 1 ½ tablespoons of the cinnamon sugar filling into the center of each apple. Top each filled apple with a small piece of butter.

Fold one corner of the pie dough square over the top of the apple. Then, take the opposite corner and overlap the first. Moisten your finger with water and lightly dampen the pastry to encourage it to stick together. Repeat with the remaining opposite corners. Carefully transfer the wrapped apples to a 9×13 baking dish. Use two 9×13 dishes if needed to avoid overcrowding the pan.

In a medium-sized saucepan, combine 1 cup of granulated sugar, 2 cups of water, 3 tablespoons of butter, and ¼ teaspoon of ground cinnamon. Stir well and place over medium heat. Bring the mixture to a boil, stirring occasionally. Once boiling, remove from heat and set aside.

Give the syrup another stir and then carefully pour it around the apples in each pan, not pouring it directly on the dumplings. Transfer the apple dumplings to the preheated oven and bake for 40-45 minutes or until the apples are tender. You can test the tenderness by poking them with a wooden skewer.

Visit our blog for more fall recipes and crafts!

Pumpkin Pecan Sticky Buns

As the air turns crisp and the leaves start to color, it’s time to bring cozy fall flavors into your kitchen. These Pumpkin Pecan Sticky Buns are the perfect way to do just that. These sticky buns will become a seasonal favorite with a soft, spiced dough, a rich pumpkin filling, and a delectable pecan topping. Follow this detailed recipe to create a batch of these irresistible treats.

You’ll need:

Dough:

• Cooking spray
• 2 1/4 tsp or 1 (1/4-oz.) package active dry yeast
• 1/2 cup whole milk
• 4 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 cup pumpkin puree
• 4 tbsp unsalted butter, softened

Filling:

• 3/4 cup light brown sugar
• 1/2 cup finely chopped pecans
• 2 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• All-purpose flour for dusting
• 3 tbsp unsalted butter, melted

Topping:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 tsp pure vanilla extract
• 1 cup coarsely chopped pecans

To make:

Making the Dough:

Grease a medium bowl with cooking spray. Sprinkle the yeast over the milk in a small bowl or liquid measuring cup. Let sit until frothy, about 10 minutes.

Combine the flour, brown sugar, salt, and pumpkin pie spice in the large bowl of a stand mixer fitted with the dough hook. Add the egg, pumpkin puree, and yeast mixture. Beat on medium until a dough forms and a few dry streaks remain.

Increase the mixer speed to medium-high and add the butter, 1 tablespoon at a time, beating to blend after each addition, until a smooth dough forms, about 5 minutes. The dough will still be slightly sticky but should slap the sides of the bowl and not stick.

Transfer the dough to the prepared bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. (If desired, you can refrigerate the dough at this point before letting it rest. Bring to room temperature and let it double in size before proceeding to the next step.)

Making the Filling:

In a medium bowl, mix together the brown sugar, chopped pecans, pumpkin pie spice, and salt.

Turn the dough onto a lightly floured surface and dust with more flour. Roll the dough into an 18″x14″ rectangle. Brush with the melted butter, then sprinkle with the brown sugar mixture, lightly pressing to adhere.

Starting on a long end, tightly roll the dough into a log. Cut into 12 pieces about 1 1/2″ wide. If the dough feels too warm or is hard to work with, refrigerate for about 15 minutes, then cut.

Preheat your oven to 400°F.

Making the Topping:

In a medium saucepan over medium heat, cook the butter, brown sugar, honey, and vanilla, stirring occasionally, until smooth and the butter is melted, about 3 minutes. Pour into a 13″x9″ baking pan and top with the chopped pecans.

Arrange the rolls in the pan, spacing them about 1/2″ apart. Cover and let rise again until doubled in size, about 30 minutes.

Bake the buns until golden brown, 20 to 25 minutes. Let cool for 10 minutes, then turn out onto a cutting board and serve warm!

Visit our blog for more fall recipes and crafts!

Pumpkin Hand Pies

As the crisp autumn air sets in and pumpkin season is in full swing, there’s no better way to celebrate than with a batch of delightful Pumpkin Hand Pies. These mini pies are adorable and bursting with the warm flavors of pumpkin and spices. They’re perfect for sharing at fall gatherings or as a cozy dessert at home. Follow this simple recipe to create a batch of these delicious treats!

Ingredients:

• 1 (2-count) package refrigerated pie crust
• 1 cup pumpkin puree
• ⅓ cup light brown sugar, packed
• 2 tablespoons heavy cream
• 1 ½ teaspoon pumpkin pie spice, divided use
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons coarse sugar (optional)

Instructions:

1. Preheat your oven to 400°F. Line two large baking sheets with parchment paper and set them aside.
2. Gently unroll the pie crusts onto a lightly floured surface. Using a rolling pin, gently roll out the dough to remove any creases, being careful not to roll too thin.
3. Using a 3 ½-inch pumpkin-shaped or similar cookie cutter, cut out as many shapes as possible from each pie crust. You should get about nine pumpkin cutouts from each roll, making 18. Place the cutouts on the prepared baking sheets and refrigerate them while you prepare the filling. If needed, re-roll the scraps to cut out more shapes.
4. In a medium bowl, combine 1 cup of pumpkin puree, ⅓ cup of packed light brown sugar, 2 tablespoons of heavy cream, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt. Mix until well blended.
5. Remove the pumpkin cutouts from the refrigerator. Place about 2 tablespoons of pumpkin filling in the center of 9 of the cutouts, leaving a ⅓-inch border around the edges.
6. Using a small knife, cut four curved slits in the remaining 9 cutouts to resemble pumpkin ridges.
7. In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Brush the edges of the filled pumpkins with the egg wash. Place the cut-out tops over the filling, matching the edges. Lightly press the seams together with your fingers, then crimp the edges with a fork to seal.
8. Brush the tops of the pies with the remaining egg wash. If desired, mix the coarse sugar with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the tops for extra sweetness and spice.
9. Bake the hand pies in the oven for 15-20 minutes or until the crusts are golden brown. Allow the pies to rest on the baking sheet for 5 minutes before serving.

Serve these delightful Pumpkin Hand Pies warm or at room temperature. They are perfect for a cozy dessert, a festive party treat, or a special breakfast. Pair them with a cup of hot cider or your favorite fall beverage for the ultimate autumn experience.

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As the leaves turn to shades of orange and the air grows crisp, there’s nothing quite like a warm, comforting drink to cozy up with. This Pumpkin Spice Hot Chocolate is the perfect blend of rich chocolate and fall flavors, making it an ideal treat for chilly evenings. Follow this simple recipe to create a delicious beverage that will become a seasonal favorite for the whole family!

You’ll need:

• ½ cup milk
• ⅓ cup heavy whipping cream
• ¼ cup milk chocolate chips
• 1 teaspoon cocoa powder
• 1 ½ teaspoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ cup whipped cream
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

To make:

In a medium-sized saucepan, whisk together ½ cup of milk, ⅓ cup of heavy whipping cream, ¼ cup of milk chocolate chips, and 1 teaspoon of cocoa powder. Place the saucepan over medium heat.

Whisk the mixture over medium heat until the chocolate chips have melted completely and the hot chocolate is smooth, about 3-5 minutes.

Once the hot chocolate is smooth, stir in 1 ½ teaspoons of pumpkin puree and ¼ teaspoon of pumpkin pie spice. Mix until the pumpkin and spice are fully incorporated into the hot chocolate, creating a delightful pumpkin spice flavor.

Pour the hot chocolate into two mugs. Top each mug with a generous dollop of whipped cream. To finish, sprinkle a pinch of ground cinnamon and ground nutmeg over the whipped cream.

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Fresh summer strawberries are the star of this delightful homemade strawberry shortcake recipe. With crumbly biscuits, luscious whipped cream, and juicy strawberries, this dessert is perfect for any summer cookout.

You’ll need:

Strawberries

• 6–7 cups quartered strawberries
• 1/4 cup + 2 tablespoons granulated sugar, divided
• 1 teaspoon pure vanilla extract

Whipped Cream

• 1 cup heavy cream

Biscuits

• 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface
• 1/4 cup granulated sugar
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup cold buttermilk
• 2 tablespoons heavy cream or buttermilk
• Coarse sugar for sprinkling

To make:

1. Marinate the Strawberries: In a large bowl, stir together the quartered strawberries and 1/4 cup (50g) granulated sugar. Cover and set in the refrigerator to allow the strawberries to release their delicious juices.
2. Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, or use a 10-inch cast iron skillet.
3. Mix Dry Ingredients: In a large bowl or food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk or pulse until well mixed.
4. Cut in Butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs. If using a food processor, transfer the mixture to a large bowl.
5. Add Buttermilk: Pour the cold buttermilk over the mixture. Gently fold together with a large spoon or silicone spatula until the dough starts to come together. Do not overwork the dough.
6. Shape the Dough: Pour the dough onto a floured work surface. With floured hands, gently bring the dough together. Flatten into a 3/4-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough, flatten, and repeat the folding process two more times.
7. Cut Biscuits: Flatten the dough into a final 3/4 inch thick rectangle. Use a 2.75 or 3-inch biscuit cutter to cut out biscuits. Arrange them close together on the prepared baking sheet or skillet.
8. Brush and Sprinkle: Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with coarse sugar.
9. Bake: Bake for 18-22 minutes until the biscuits are golden brown. Let them cool in the pan for at least 10 minutes before assembling.
10. Whip the Cream: In a medium bowl, using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
11. Assemble: Slice the cooled biscuits in half. Layer with strawberries and their juices, followed by a generous dollop of whipped cream. Serve immediately and enjoy!

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