Big Apple Farm Store

The Big Apple
207 Arnold St
Wrentham, Ma
508-384-3055


2017 Season

See HOURS for times

We take great pride in the quality of our produce
Raised fresh on our 200 acre farm
Family owned since 1950
 

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 Recipes
Apple Crisp  ~  Apple Pie  ~  Pie Crust  ~  Apple Stuffed Acorn Squash  ~  Baked Squash  ~  Maple Butternut Squash  ~  Stuffed Acorn Squash  ~  Mashed Winter Squash  ~  Stuffed Pumpkin

 

                       APPLE CRISP
6 cups sliced apples                              TOPPING:
1/3 cup brown sugar                               1 1/2 cup Bisquick                              
1/3 cup white sugar                                 3 tsp. melted shortening
1 tsp. cinnamon                                       1 egg 
                                                                  1/2 cup milk

Mix apples, sugars & cinnamon in a 9 X 13 pan.  Dot with butter.  Combine topping ingredients.  Drop by spoonfuls over fruit.  Bake 15 minutes in preheated 400 degree oven, then reduce to 350 degrees for 30 minutes.  Enjoy!


  The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055

 

                       APPLE PIE
pie crust
5-6 cups sliced apples                                  1/8 tsp salt
1/2 - 2/3 cup sugar                                         1/4 tsp cinnamon
1 - 1 1/2 TBSP cornstarch                             1/8 tsp nutmeg

Preheat oven to 450 degrees.
Line a 9 inch pie pan with crust.  Peel and slice apples into thin pieces.  Combine sugar, salt, cornstarch, cinnamon and nutmeg.  Stir apple slices in until they are well coated.  Place the apples in layers in the pie shell.  Cover with upper crust. Be sure to prick holes in it for venting. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 - 50 minutes more or until done.

NOTE: Also use this recipe for Peach Pie by substituting sliced peaches for apples.

  The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055

 

















 


                       PIE CRUST
2 cups flour                                                                   makes a double crust for 9 inch pie
1 tsp salt
2/3 cup shortening
4 TBSP water

Sift flour & salt together.  Cut half of shortening into flour mixture with a pastry blender, or work in lightly with fingertips until it has the grain of cornmeal.  Cut the remaining shortening into the dough until it is pea size.  Sprinkle the dough with water.  Blend the water lightly into the dough by lifting the ingredients lightly with a fork allowing moisture to spread.  Add 1 tsp - 1 TBSP more water if needed to hold ingredients together.  Stop handling dough when you can gather it up into a ball.  Roll out dough using floured pastry cloth  and roller stocking.  Roll the dough from the center out, lifting the roller - Do Not Push back and forth as this stretches the dough.  Roll to 1/8 inch thickness or less.  Roll as lightly & as little as possible.  If dough tears, patch it carefully rather than re-rolling.
Do Not prick bottom crust when lining pan.

The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055

 

APPLE STUFFED ACORN SQUASH
 3 Acorn Squash, cut in half                                                                           serves 6
4 - 5 medium red apples, cored & diced
1 cup chopped nuts
3/4 cup maple syrup
1/2 cup melted butter

Clean out insides of squash and place in baking dish filled with 1/2 inch water.  Combine apples, nuts, maple syrup and all but 2 TBSP of butter.  Fill center cavity of squash with this mixture.  Use remaining 2 TBSP butter to brush surfaces of squash.  Cover pan with aluminum foil and bake at 400 degrees for 45 minutes.  Especially good with ham or pork!

The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055


 

 

      

 











 



                    BAKED SQUASH
Winter Squash
Butter
Brown Sugar (optional)

Almost any winter squash variety is easy to bake.  They will vary in flavor, but all have deep yellow to orange flesh that is mild, smooth and slightly sweet.

Just cut in half lengthwise and place cut side up in a baking dish with about 1/2 inch of water at the bottom.  Cover each half tightly with foil.  Bake for 30 - 50 minutes depending on size, until the flesh is easily pierced with a knife.  Add butter and/or brown sugar to taste.

The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055

 

MAPLE BUTTERNUT SQUASH
2 medium Butternut Squash (about 1 3/4 lbs each)
water
1/2 cup maple syrup
6 TBSP Butter or Margarine
Garnish: Chopped Parsley

Cut each squash in half lengthwise, discard seeds.  Then cut crosswise into slices about 1 inch thick.  Cut off peel.  Add 1 inch water to a 4 - 5 quart saucepan. Boil water over high heat and heat squash to boiling.  Reduce heat to low, cover and simmer 15 minutes stirring occasionally, or until squash is fork tender. Drain.
In large bowl, with mixer at low speed, beat squash, maple syrup and butter until smooth, scraping bowl often with rubber spatula. Spoon into warm bowl. Sprinkle with parsley for garnish.
                                                                                                      from The Good Housekeeping Illustrated American Cookbook,
                                                                                                               Dorling Kindersley Ltd & the Hearst Corp, 1982


The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055

 

 

 

 

 

 

 

 

 

 

 




STUFFED ACORN SQUASH
2 medium Acorn Squash (2 lbs)                           1  3 oz can diced mushrooms (drained)
1/2 cup brown rice                                                  1 TBSP maple syrup
1 16 oz pkg pork sausage meat                           1/2 tsp salt
1 egg

Preheat oven to 350 degrees.  Cut squash in half lengthwise, discard seeds.  Place squash halves cut side down in 12 X 8 baking dish. Bake 45 minutes. Meanwhile prepare rice as label directs.  In 10 inch skillet over medium-high heat, cook pork sausage until browned.  With slotted spoon, remove meat (discard drippings) to medium bowl. Toss sausage with egg, mushrooms, syrup and cooked brown rice.  Turn squash halves cut side up in the baking dish and sprinkle with salt.  Spoon the meat mixture into the squash halves.  Cover with foil and bake 15 minutes or until tender.  Transfer to warm platter.
                                                                                                      from The Good Housekeeping Illustrated American Cookbook,
                                                                                                               Dorling Kindersley Ltd & the Hearst Corp, 1982


The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055


 

MASHED WINTER SQUASH
Your favorite Winter Squash, whole                               Optional Garnish choices:
Cream or Orange Juice                                                            Raisins
Optional:                                                                                     Nut meats
     1 TBSP butter                                                                       1/4 cup crushed Pineapple
     1 tsp brown sugar
     1/4 tsp salt
     1/4 ginger

Preheat oven to 375 degrees. Scrub squash. Place it on oven rack and bake until it can be pierced with a wooden toothpick. Cut in halves. Remove seeds. Peel squash and mash the pulp. You may add the optional ingredients to every one cup of squash or skip this step. Beat well with enough warm cream or orange juice to make it a good consistency. Place in a serving dish. Sprinkle with raisins or nut meats or crushed pineapple if desired.

The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055




















 

 

                 STUFFED PUMPKIN

1 lb. Italian Sweet Sausage (bulk or squeezed from links) ** 
1 lb. ground beef **                                                                       
4 - 4 1/2 lb. Sugar Pumpkin                          1 tsp fresh thyme (or 1/2 tsp dried)
1 diced onion                                                  1- 2 tsp fresh chopped sage
3 - 4 potatoes                                                                          (or 1/2 - 1 tsp dried)       
1/2 - 1 tsp salt & pepper                                1/2 tsp allspice

Preheat oven to 375 - 400 degrees.
Peel potatoes. Cut in halves or fourths. Cover with water, boil, then simmer on medium heat 20 minutes. Drain.
Meanwhile, cut top off pumpkin, scrape out inside. Pat with paper towel. Saute meats & onion in skillet until done. Drain. Dice cooked potatoes & add to meat with spices. Use potato masher to mash meat & potatoes until well mixed. (Mixture should hold together). Press mixture into pumpkin. Replace lid. Put pumpkin in a 9 x 13 baking pan & place on rack in oven. Add boiling water to within 1/2 inch from top of pan. Bake 1 1/2 hours. To test doneness, pierce side of pumpkin with fork.

To serve: Remove lid, cut pumpkin in wedges and serve skin side down.
 
**or you can substitute:
             2 lbs ground beef or (1 lb beef and 1 lb ground pork) so that total meat = 2 lbs
             also 1 tsp of poultry seasoning can be substituted for the thyme & sage

Original recipe from a 1991 Canadian customer at the Big Apple. Adapted by Terri Reitinger.

The Big Apple             207 Arnold St, Wrentham, MA 02093          508-384-3055