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2022 Customer Appreciation
Behn’s Best on Hudson Valley Podcast
Get ready for garden season and listen me, Joe Behn, talk about perennials on the Podcast Nature Calls, Conversations From the Hudson Valley.
It’s a 30-minute weekly podcast from Cornell Cooperative Extension of Columbia and Green Counties. Listen to Episode 9 on Apple, Google, Spotify or YouTube.
https://naturecalls.podbean.com/e/episode-nine-perennials/
2022 New Plants
Spring 2022 Opening
Uncovering the nursery now that winter’s over.
Pumpkin Pie Recipe
Cut pumpkin in half from top to bottom. Scrape off the seed.
Lay face down in a tray place in the oven and cook until soft (30 min.)
Scoop out soft pumpkin and measure out.
Eggs, 2, well beaten
Light brown sugar, 2/3 c.
Salt, 1 tsp.
Pumpkin pie spices, 1 Tbls.
Pumpkin, 1 3/4 c. (20 oz.)
Evaporated milk (20 oz.), 1 1/2 c.
Make your own crust or buy an unbaked pie shell.
Combine eggs, sugar, salt. Add spices, add pumpkin and mix, add milk. Stir until smooth. Pour into pie shell.
Bake at 400 degrees for 35 minutes.
(Tooth pick test and use your judgement, ovens are different.)
2021 Customer Appreciation Days
June & Johnny
Meet the newest additions to our family … June & Johnny our Corgi pups.
Zucchini Parmesan Pancakes
1/2 c Flour
1/2 c Parmesan cheese
1/2 tsp Italian herbs
Salt & Pepper to taste
1 1/2c zucchini, shredded
1 Egg, beaten
1 Onion, small, finely chopped
1/2 Tsp. Garlic (optional)
3 Tbls. Olive oil (or water) to moisten mixture
Mix all of the ingredients together.
Olive oil, skillet, medium heat.
Drop mixture with laddle.
Press lightly to flatten.
Fry until golden brown.
2021 Customer Appreciation Days
Save The Date for Fall!
Everything else can wait!
Behn’s will be the place to be!
Come to our Fall Open House/Customer Appreciation Days
Monday & Tuesday
October 4 & 5, 2021
9 am – 4 pm
Rain or Shine
Free Lunch of hearty foods and dessert.
Please mask up based on guidance.
Carrot Ginger Soup
Ingredients:
▪ 1 tablespoon extra-virgin olive oil
▪ 1 c.chopped yellow onions
▪ 3 garlic cloves, smashed
▪ 2 c. chopped carrots
▪ 1½ tsp. grated fresh ginger
▪ 3 c. vegetable broth
▪ Salt to taste
▪ dollops of sour cream optional
Instructions:
Heat the olive oil in a large pot over low heat. Add the onions and 2 pinches of salt. Cover and simmer for about 5 minutes, until transparent. Add the smashed garlic cloves and carrots to the pot and cook on low for 5 minutes, stirring occasionally.
Stir in the ginger. Add broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth.
Return to clean pot, bring to simmer, taste and adjust seasonings. Serve with a a dollop of sour cream if desired.