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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

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Green Enchiladas

3 poblano peppers
Roast and peel. Scrape out seeds.

3-4 tomatillos
1/2 cup water
Remove and discard dry husks, cut tomatillos into quarters and place in microwaveable bowl with water. Microwave on full power until tender, 3-4 minutes. (Tomatillos also may be broiled in the oven alongside the roasting poblanos. Turn them every few minutes and remove tomatillos when soft but barely scorched. Some may cook faster than others, so check and remove them from pan as necessary).

1/4 cup unsalted dry roasted peanuts
1/2 medium onion
2 TBSP cilantro (chopped)
1/2 tsp salt or to taste
Place with roasted peppers, cooked tomatillos and cooking liquid in blender or food processor and process until smooth. Add additional water to desired consistency.

8 6-inch corn tortillas
2 cups cooked chicken or turkey (shredded)
1/2 cup feta cheese or queso blanco (crumbled)
Fill a shallow bowl or pie pan with boiling water. Dip each tortilla in water to soften, 10-15 seconds. Fill with 1/4 cup chicken and add 1 TBSP cheese. Roll up and place in 9x9 inch baking pan. Pour sauce evenly over filled enchiladas, covering all tortilla edges.

1/4 cup feta cheese or queso blanco (crumbled)
Sprinkle on top. Bake in preheated oven at 350 until heated through, 15 minutes (feta cheese or queso blanco will not melt).

*Taken from Simply in Season.