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Squash and Apricot Chutney

This sweet chutney has a hint of spice and would be the perfect addition to any cheese platter!


6 oz. dried apricots, cut into small pieces (about 1 cup)

1 ¼ tsp cumin

1 ¼ tsp coriander

1 ½ tsp black pepper

1 pound butternut squash, peeled, seeded and medium diced

1 cup medium diced onions

1 cup apple cider vinegar

½ cup sugar

2 Tbsp finely grated fresh ginger

1 tsp crushed red pepper flakes

½ tsp salt



Plump apricots in 1 cup water for 1-2 hours, drain.

Put the apricots, spices, 1 ½ cups water, squash, onions, vinegar, sugar, ginger, red pepper flakes, and salt into a sauté pan.

Bring to boil then reduce heat and cover, simmer for 10-15 minutes.

Remove cover and simmer until chutney becomes thick and glossy, about 30 minutes. Add extra water if mixture looks too dry. The chutney is done when you can drag a spoon across the bottom of the pan and the chutney holds its shape.

Remove from heat and serve; we recommend this chutney atop a piece of toasty bread with sharp cheddar cheese.


Inspired by recipe from Savory Sweet: Simple Preserves from a Northern Kitchen by Beth Dooley & Mette Nielsen

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912