Van Houten Gardens of Bel Air

To celebrate Día de los Mu***os (Day of the Dead), let’s try something special for Recipe Friday! This week’s recipe is Calabaza en Tacha (Mexican Candied Pumpkin)—a deliciously sweet pumpkin dessert simmered in a rich piloncillo syrup with hints of cinnamon and vanilla. It’s the perfect way to honor the holiday and enjoy the season's flavors. Give it a try and let us know your thoughts in the comments!

Ingredients:
3 cups pumpkin, diced
3/4 piloncillo (or 3/4 cup brown sugar)
2 cinnamon sticks
1 1/2 cup water
1 tbsp vegan butter
1 tbsp vanilla extract
1 pinch of salt

Directions:
Peel squash, de-seed, and dice into 1-inch-size cubes. Turn a pot on medium heat and add butter. Once melted, add diced squash and cook for 5 minutes. Add piloncillo or brown sugar, cinnamon, vanilla, salt, water, and cover until water begins boiling. Once it is boiling, turn it down to a low simmer and place the lid back on but leave a small crack this time. Simmer for 15-25 minutes until squash is soft and tender but not mushy. Serve warm, with a side of plant-based milk, or pour milk on top with pumpkin seeds for a nice crunch. Enjoy!

***os

Still need pumpkins? Look no farther! We had a great selection

Recipe Fridays keep on rocking! Who’s been trying out the dishes? This week, we’ve got a mouthwatering Garlic-Parmesan Roasted Cauliflower recipe for you to try. It’s oh-so-delicious! Give it a go, and let us know what you think! Can’t wait to hear how it turns out!
Ingredients:
1 medium head cauliflower, cut into florets (about 8 cups)
3 Tbsp. extra-virgin olive oil
1 1/2 tsp. paprika
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
3 garlic cloves, minced
2 to 3 Tbsp. grated Parmesan cheese

Directions:
Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper. Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender. Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes. Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.

It’s the perfect time to plant roses. Add beautiful color to your garden

Schools closed suns out perfect day for pumpkin carving 🎃

Happy Recipe Fridays! 🍂 We’re continuing our squash kick with a delicious Three Sisters Dish – a traditional blend of squash, beans, and corn that’s perfect for fall! Not only is it hearty and flavorful, but it’s also packed with nutrients. Give it a try, and let us know what you think!

Ingredients:
1 large squash, such as butternut or acorn
2 Tbsp. sunflower or extra-virgin olive oil, divided
1/4 c. pure maple syrup
2 bunches dandelion greens or kale
5 c. hominy (nixtamalized and cooked, or canned, drained, and rinsed)
4 c. black beans (soaked and cooked, or canned, drained, and rinsed)
Kosher salt
Garlic powder
2 green onions, thinly sliced
1 c. toasted sunflower seeds

Directions:
Preheat oven to 400°. Cut squash in half, clean out seeds, and cut into 1” cubes. Place on a sheet pan, toss with 1 tablespoon oil, and bake for 25 to 30 minutes, or until tender. Toss with maple syrup and set aside. De-stem and thinly slice dandelion greens or kale. In a large skillet over medium heat, heat remaining oil. Add greens and cook until wilted, 5 to 8 minutes. Add roasted squash, hominy, and beans to skillet with greens and stir to combine. Season to taste with salt and garlic powder, and cook until all ingredients are warmed through, 3 to 5 minutes. Spoon mixture into serving bowls and top with green onions and sunflower seeds.

Perfect weather for fall decorating. Pumpkins large and small in many colors and shapes. Corn stalks, Indian corn or hay bales we have you covered.🎃🍁🍂🍎🍏

Have you picked up your mums yet? With thousands of varieties, there’s a chrysanthemum for everyone! 🌼

The name "chrysanthemum" combines two Greek words—"chrysos" (gold) and "anthemon" (flower). While mums are often golden, they come in a stunning array of colors: red, orange, white, pink, purple, and more! Plus, there are so many flower forms to explore, from button mums to quilled, spider, and pompon varieties.

Did you know mums are edible too? Chrysanthemum tea is popular in China, brewed with the dried flower heads, and the leaves can even be added to salads. Swing by the farm and grab your perfect fall mums today!

🎄✨ Join Our Team for the Holiday Season! 🎄✨

We’re on the lookout for enthusiastic seasonal help to make this Christmas extra special! If you’re ready to work nights and weekends, and can lift a Christmas tree to top it off a car, we want to hear from you! Please apply in person: 2205 E Churchville Rd, Bel Air, MD 21015

Let’s spread some holiday cheer together!

This evening begins Yom Kippur, for all those who celebrate we hope you have an easy fast. 🍎🍯

Recipe Fridays Feature: Creamy Butternut Squash Mac & Cheese! We’re continuing the cozy fall flavors with this creamy, delicious Butternut Squash Mac & Cheese! Perfect for chilly days, it’s a comforting twist on a classic favorite. Stop by the farm to pick up your butternut squash and try out the recipe for yourself!

Ingredients:
4 c. (20 ounces) butternut squash cubes
4 Tbsp. butter
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1/4 c. all-purpose flour
2 c. whole milk
1/2 tsp. garlic powder
Pinch cayenne pepper
1 tsp. chopped fresh thyme
4 oz. shredded cheddar
4 oz. goat cheese
1 lb. large shells or other short pasta

Directions: Bring a large pot of salted water to boil over high heat. In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes. Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly. Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot. Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don't worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you've reached your desired consistency.

Let us know how it turns out in the comments, and share your favorite fall recipes with us!

It’s Recipe Friday!!! 🍎 Why not treat yourself to some delicious baked apples this week? 🍂✨ Try out this easy recipe and let us know how yours turn out! We’d love to hear what you think!

Baked Apples-
Ingredients:
3 to 4 large baking apples
Cinnamon And Brown Sugar Mixture:
1/4 cup brown sugar
1/2 cup lightly crushed nuts, I used 1/4 walnuts and 1/4 cup pistachios
1/4 cup raisins, cranberries, or other chopped dried fruit of your choice
3/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1 to 2 tablespoon Extra virgin olive oil

Instructions:
Heat the oven. Place the rack in the center of the oven and preheat to 375°F. Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.
Stuffed Baked Apples: Core the apples. Using an apple corer or a sharp paring knife, remove the core being careful to leave the bottom 1/2-inch of the apples intact. I like using a paring knife to cut around and remove the core, creating a whole that’s about 1 inch or so wide. Then, use a small spoon to scoop out the seeds and make room for the brown sugar filling.
Stuff the apples. Arrange the apples, cavity side up, in a baking dish. Spoon the brown sugar and nut mixture into the apple cavities to fill them up all the way.
Add the EVOO and hot water. Pour about 1 to 2 tablespoons olive oil all over the stuffed apples. Pour 3/4 cup to 1 cup of boiling water from the side of the dish.
Bake! Place the baking dish in the oven and bake for 40 to 45 minutes or until the apples are fully cooked through and tender (be careful not to over-bake them, you do not want the apples to be mushy).

This evening begins Rosh Hashanah, the start of the Jewish New Year. For all those who celebrate, Shana Tova!🍎🍯

🎉 Help Us Wish a BIG Happy Birthday to Kellie! 🎉
One of our absolute favorites, Kellie, the amazing manager of Van Houten Gardens, is celebrating her birthday today! Kellie, you do it all and then some—running VHGs, helping upstate, and always going above and beyond. We couldn’t be more grateful for everything you do! 💐🎂🎈

Join us in sending her all the love and best wishes on her special day! Drop a comment and give her some birthday cheer!