Join Our Mailing List
Search recipes

TICKETS
BUY TICKETS NOW
 #gotcorn
SEASONAL BUSINESS

OPEN OCTOBER 11TH FOR FIELD TRIPS AND THE GENERAL PUBLIC FROM 10AM TO 2PM WITHOUT RESERVATIONS

Horseback rides and the corn cannon not open today

Limited Field Trip Food Menu - Tues. through Fri.

MENU ON WEEK DAYS

No horseback rides or corn cannon Tues. through Fri.

ADMISSION TO THE FARM AND CORN MAZE

0 to 23 months - FREE

24 months to 4 years old - $12 (tax included)

5 years and up - $15  (tax included)

No smoking or alcoholic beverages permitted

No outside food

No pets allowed except for service dogs

INCLEMENT WEATHER - We have a 500ft barn for shelter, therefore, we will remain open when raining, but will close for severe weather conditions, such as thunder storms with lightning.

Events Listed in October and November Event Calendar - Fall Maze (calendar)

FLASH LIGHT MAZE AND NIGHTTIME WAGON RIDES EVERY SATURDAY NIGHT.....SORRY NO SCARY MAZE THIS YEAR

FOR THE LOVE OF LEVI FUNDRAISER SCARE RUN

 

Blessed shalt thou be when thou comest in, and blessed shalt thou be when thou goest out.  Deut. 28:6

Google Map | 904-879-5453

<< Back

Strawberry Tomatillo Crisp

4 cups coarsley chopped, husked tomatillos
approximately 1 cup sugar
1/2 tsp salt
3 tsp cornstarch
15-20 nice ripe strawberries, cleaned and sliced
4 TBSP unsalted butter
1/2 cup flour
3/4 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp cinnamon
1/2 tsp grated nutmeg

Place tomatillos in saucepan and cook over low heat while stirring in sugar and salt, until it has the flavor of a nice tart apple. Cook 10-15 minutes. Combine cornstarch with 3 TBSP water and stir into tomatillos until mixture thickens; remove from heat and cool. Heat oven to 375. Spread filling in individual baking dishes (or 1 larger one). Top with strawberries. To make topping, mix remaining ingredients until crumbly, using your fingertips. Sprinkle topping over fruit; bake 5-10 minutes. Serve with ice cream. Makes 6-8 servings.

*Recipe found in From Asparagus to Zucchini.