If you’ve followed along for awhile, you know I love all things fall. I love the crisp air, fall foods, football, cozy scents, and all things apple and pumpkin. Luckily, I can fulfill all of my fall desires close to home at Paulus Farm Market in Mechanicsburg, Pa.
Paulus has it all during their fall farm weekends. You can take a hayride to the pumpkin patch to pick your own pumpkins, feed and pet the farm animals, and get lost in a corn maze. Paulus is fun for kids and adults alike. They sell a bucket of fresh foods at the entrance so you can feed the animals!
When my college roommates and I wanted to plan a fun weekend get-together, we knew we wanted to have a day of fall fun! I suggested Paulus since Alex and I ventured there last year and we had a blast picking pumpkins. We explored the fields for a while and came away with the perfect picks!
Not only can you pick your own pumpkins while you are there, you can get a whole variety of freshly grown veggies and fruits in their market. We grabbed some gala apples and made an apple crisp for our dessert that evening! If you want to check it out, you have one weekend left this year!
We had a blast enjoying the farm and doing all kinds of fall things, including cooking a quintessential fall dinner, complete with pork loin, veggies and a fall salad. Check out the recipe below for the perfect pumpkin-based dressing!
Pumpkin Vinaigrette with a Fall Salad
With so many gatherings in the fall, you’re bound to need a good salad recipe! I made this to go along with our dinner and it did not disappoint.
What you’ll need:
- 1/4 cup Pure pumpkin puree
- 1/3 white wine vinegar
- 1/2 cup olive oil
- 1 tsp. minced garlic
- 50/50 spinach and spring mix salad
- Goat cheese
- Red onion
Mix the pumpkin, vinegar, olive oil and garlic together in cruet. I made mine the day before I served it to let the flavors combine. Just make sure to let it warm up a bit so you can give it a good shake before you serve it. Serve the dressing over whatever kind of salad you prefer…it tasted delicious with a spinach and spring mix blend. If you want a little crunch, toss some french fried onions on the top!
Enjoy! I have a feeling I’ll be eating this a lot this fall. 🙂