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Posted 10/23/2017 8:41am by Gayle Ganser.

Hello Eagle Point Fans,

We have been craving our favorite cabbage meal that past few weeks, but we all know how long Halupki (stuffed cabbage) recipes can take. But we found a great recipe to make them in under an hour! (about 35 minutes)

We were surprised with how easy this recipe was and how delicious it turned out. One of the best meals we have made this season!

One thing we would change next time we make it, is that we would cut down on the amount of salt we used.

Halupki/Stuffed Cabbage Recipe:

For the cabbage and sauce:
1 large head Savoy cabbage (or Chinese Cabbage) (about 2 1/4 pounds), including outer leaves
1 tablespoon olive oil
1 medium Candy Sweet Onion, diced
1 (28-ounce) can crushed tomatoes and their juices (We diced a large tomato and added some can tomato sauce)
2 tablespoons apple cider vinegar
1/4 cup raisins (optional)-This added a sweet factor into the dish, we definitely recommend putting them in.
3 tablespoons packed light brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the filling:
1/3 cup uncooked long-grain white rice
1 large egg
1/4 cup finely chopped Candy Sweet Onion
1 clove garlic, minced
2 teaspoons kosher salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 pound ground beef

Prep the cabbage:

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.)
  3. Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.

Make the sauce:

  1. Heat the oil in a large frying pan over medium heat until simmering.
  2. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
  3. Add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.

Make the filling:

  1. Place all the ingredients except the beef in a medium bowl and stir to combine.
  2. Add the beef and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.
  3. Working with one leaf at a time, place a ball on the center of the leaf.
  4. Fold in the sides of the leaf tightly over the filling, completely covering the filling.
  5. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).
  6. When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce.
  7. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered.
  8. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.

They turned out perfect! Let us know if you try this recipe!


Eagle Point Farm Market

Posted 10/16/2017 6:52am by Gayle Ganser.

Hello Eagle Point Family,

On Sunday we decided to make a meal in the crockpot! We thought we would be eating a soup after a hot day, but it ended up being a gloomy day. Perfect Soup Weather!

We gathered up lots of our own local veggies that we have at the market.  We surprisingly still have lots of summer produce but also lots of the fall/winter produce. Which was perfect, no using frozen vegetables in this dish (though you may need to if you make this after the seasons).

Here is an easy recipe for you, get everything together the night before and put them all in the crockpot in the morning. Your house will be smelling amazing once you get home from work or your day!

Vegetable & Beef Stew

  • 1 lb . Stew Beef/Ground Beef


  • 1 Cup Celery
  • 2 Cloves Garlic
  • 1 Cup Candy Sweet Onion
  • 1 oz Tomatoes (I cut 1/4 of 2 tomatoes-mainly because I wanted the color of the red and the yellow) This can also be 1 oz can tomatoes if you are making this out of season.
  • Any Vegetables you would like, we chose:
    • 2 medium Carrots
    • 1/2 Acorn Squash
    • 1 Small Butternut Squash
    • 1/2lb Green Beans
    • 3 Medium White Potatoes

Canned Goods:

  • Beef Bouillon (We ended up using a little less than half a can(14.5 oz) of beef broth instead of the Bouillon)


  • 1 29oz Can Tomato sauce

Baking & Spices:

  • 1 tbsp Italian Seasoning
  • 1tsp Salt


  • 3 Cups Water


  1. Clean, chop & peel (those that need it) up all the vegetables. *Check out our CSA blog on how to easily peel a butternut squash*
  2. Brown the ground beef adding the onion and celery a couple minutes before the beef is done.
  3. Dump the browned beef, onion, and celery into a 6 quart slow cooker. Add the remaining ingredients. Mix well.
  4. Cook on low for 8 hours. Before serving, taste the soup and add salt and pepper as needed.
  5. Enjoy!                

We hope you enjoy this recipe, it turned out delicious; it was easy to make and you can use any vegetables that you like!

Have a great week and let us know in the comments or on Facebook if you tried it!!

Thank you,

Eagle Point Farm

Posted 10/9/2017 12:30pm by Gayle Ganser.

Hope you all had a great weekend!

We wanted to make a quick and easy meal Sunday night after work, we had lots of veggies to choose from. We decided to make

One Pan Chicken and Roasted Vegetables

This dish can be made with any of your favorite vegetables (& fruit) and it only took about an hour to make. We had a whole half of a chicken (that we got from a local farm) but this can also be made with chicken breasts/thighs or even with out, we cut up so many vegetables that we had to make an extra pan of just vegetables!

The vegetables (& fruit) that we chose were:

                                                                       Romanesco (We cut this up like you would cauliflower)



                                                                Kabocha Squash (We heated this up for a few seconds in the microwave to make it easier to cut, don't forget to take the seeds out. The skin on Kabocha is soft enough to eat, so you don't have to peel it!)


Jonagold Apples (any other sweet apple that you prefer)


Depending on your chicken, the whole pan can be cooked in 30 minutes (ours was bigger & still had the bones in so it took longer, just make sure the inside of your chicken is 165°F)

Marinade Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper
  1. Preheat oven to 425°F.

  2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade throughout, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  3. Prepare a large sheet pan (with sides) by either lining it with foil
  4. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft. (We just cut 2 apples in 4 pieces, they turned out perfect!)
  5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper (we also drizzled a little of chipotle rub on top)
  6. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  7. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.

We hope you enjoy, please let us know if you try out this recipe! If you have any that you would like us share, please email us through here or facebook!

Have a great week!

Eagle Point Farm

(Sorry we had a few technical difficulties this morning with posting, thanks to this lovely weather we are having & the electric going out!)

Posted 10/5/2017 9:09am by Gayle Ganser.

Good Morning Eagle Point Fans,

We are excited to share with all of you some updates, pictures and recipes through our blog. You can also see lots of updates via Facebook & Instagram of both the Farm & the Market!! We hope you enjoy and please share pictures and recipes with us through our Facebook Page!

We shared a picture on Instagram the other day of a delicious meal we made with Our Own Local Acorn Squash & Local Jonagold Apples! Below we have shared the recipe, please let us know if you have tried and what you think!!

Sausage & Apple Acorn Squash


  • 2 Acorn squash
  • Olive Oil
  • Salt & Pepper
  • 1lb Ground Italian Sausage
  • 1 small onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 2 Apples, diced (you don’t have to skin them, but we did) 
  • 1/2 tsp. Sage
  • 1 cup Panko Bread Crumbs
  • 1 cup Parmesan Cheese, divided 


  1. Preheat the oven to 400° 
  2. Using a sharp knife cut each end of the acorn squash, as little as possible. ( this can be a little tough, so I put it in the microwave for about 25-30sec. to soften it up). Then cut in half. 
  3. Scoop out the seeds, one of the halves will have a hole or thin amount of flesh at the bottom (this is fine). 
  4. Brush the inside and top of the squash with olive oil and then put salt & pepper on top, to taste. 
  5. Bake 40 minutes to an hour depending on the size of the squash. You want it to be tender, this can ‘ve checked by poking a fork into them, they should be tender but still hold their shape.(We did ours for about 50 minutes)
  6. While the squash is baking, it is time to sauteed the sausage for about 5 minutes, drain but keep the grease in the pan (you will be using this to sauteed up the other ingredients). Put the meat in a bowl and try to soak up some of the grease left on the meat (we used a paper towel to soak it up).
  7. Using the grease from the sausage, add the onions and celery and sautee for 2-3 minutes until it starts to brown. (Add olive oil if needed)
  8. Add apples and sautee for another 2 minutes or until the apples start to soften. 
  9. Stir in sage and bread crumbs. 
  10. Add 3/4 cup of parmesan and mix in till it is starting to melt. Set aside.
  11. Once the squash is ready, pull put of the oven and scoop in the mixture until they are filled.
  12. Return to the oven and bake for another 15 to 20 minutes, depending ib the size of rhe squash (We did 15 minutes). 
  13. Remove from the oven and top with the remaindernof the parmesan cheese. 
  14. ENJOY! 

This turned out perfect, it can also be used as an appetizer. We enjoyed it as our meal, it had the perfect mixture of sweet, savory with a hint of that nutty taste from the squash. 


Enjoy & Thank You!

Eagle Point Farm Market & Greenhouses

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Posted 10/16/2015 8:58am by Gayle Ganser.

We want all of our customers to be aware of a change in our hours this November and December. We will be closing as usual the first week in November for vacation. We will remain closed the second week for Christmas season preparations. That means we will be closed Nov. 2nd thru Nov. 16th re-opening Nov. 17th with regular store hours.

December we are changing a bit due to lack of labor this season. We will be closed Mondays thru Weds. in December. Our hours will be Thursdays and Fridays 10-6, Sat. 9-5 and Sun. 12-5. We will be closing for the season on Sunday December 20, 2015.

We hope these changes do not cause any inconvenience  for our customers. We will have the same beautiful Christmas decorations, trees and wreathes as usual and local produce as long as it is available.

Thanks in advance for your understanding.

Steve and Gayle

Posted 6/1/2014 8:54am by Gayle Ganser.

Just a brief reminder, we are going to summer hours this week. We will now be closed on Mondays. Hours are: Tuesday thru Friday 10-7, Saturday 9-5 and Sunday 12-5. We wtill have plenty of beautiful annuals, vegetable plants, herbs and perennials, many of which are now blooming. Hanging baskets are on sale 2 for $30. Strawberries are slowly coming in. Supply should be stronger as we go through June. We still have our own asparagus, our beautiful lettuce and this week probably our own cucumbers from the high tunnel. New things arriving daily. Come on out and take a stroll through our flowers, grab some fresh local produce and enjoy the beautiful weather we have been having.

Posted 5/9/2014 7:33pm by Gayle Ganser.

Stop on in this weekend. We have such a beautiful array of flowers, and gifts for not only mom but your garden. We have brought in some really unusual pottery and gift items plus some great herb baskets, and planters. Pray for nice weather to finally stick around. We have all your veggies and flowers for all your needs, plus mulch, potting soil and compost. Hope to see you soon. Open everyday in May!

Posted 4/13/2014 6:27pm by Gayle Ganser.

Just a brief heads up that we will be opening this Tuesday April 14th for the 2015 season. Looking so forward to seeing all of you. We have been very busy in the greenhouses growing some great new varieties and some favorite standbys too. We have stocked the bulk foods and the jams. Pottery arriving this week. First shoo-fly pies will be there Tuesday afternoon. And fresh produce coming Monday just in time. Over wintered perennial sale starts Tuesday and will run till April 26th. Some great perennials at last year's prices!


See you soon and Welcome Spring!!!


Posted 5/7/2011 7:05pm by Gayle Ganser.

Great gifts for mom and the gardener in your life. Our hanging baskets are unsurpassed this year. Beautiful mixed baskets overfowing with petunias, verbena, calibrochoa and more. Lots of perennials, and largest seclection of herbs  in the Valley. We have plenty of stock so stop on in this weekend. We are open Mothers' Day noon til 5. We also have gift certificates if you can't decide what mom would like. Hope to see you all. I think Spring has finally arrived!!!???

Posted 4/5/2011 7:43am by Gayle Ganser.

Welcome spring. Robins are nesting, daffodils are blooming, temperatures are slowly rising and of course Eagle Point is opening for the season. All sure signs that Spring is finally here. We will re-open on Tuesday April 12th. Stop in to say hello, see some of our new plant varieties and check out our annual over wintered perennial sale. These perennials were over wintered in our hoop house and are very hardy and on sale at last years perennial prices. Supplies are limited so shop early for best selection.

New this year we will actually be open for the Easter season. Usually Easter falls before our opening date, but this year because it is so late we will be open and offering unique Easter gifts, herb baskets, spring flowering arrangements to name just a few. Easter week we will be open Tuesday through Saturday, and closed Easter Sunday.

Other news our high tunnel is finally under construction, although moving slowly. Happy Construction arrived Monday the 4th and started squaring it off and putting in the ground posts. They hit a bit of a glitch when some of the fittings were wrong and they had to make do. Unfortunately they didn't come yet today I guess because they expect rain. Hopefully the rain holds off and we can get this project completed. We hope to be growing strawberries, tomatoes and peppers and maybe a few cut flowers in the house. Should give us some earlier crops and also some later ones into the season.

Looking forward to seeing everyone next week. Please stop in and say hello. See you soon!