Great Seasonal Recipes


Chile Peppers (mild and hot)
Other Desserts

Tigges Farm has complimentary recipes available that have been taste tested.  You can pick up a hard copy at the farm or download them.   New recipes are being added each year.
Tigges Farm also has a selection of quality recipe books for using summer and fall harvest produce.
For those who have never preserved food by canning but want to learn, fact sheets are available from CSU Extension or contact your County Cooperative Extension Office for information on taking the Master Food Preserver classes.

Click For information sheet on the Master Food Safety or Canner course, a series of food preservation classes.


Warning: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Storage of Honey:  Raw honey such as this eventually crystallizes naturally because there is not enough water in honey to keep its simple sugars suspended.  Hence crystals slowly form and honey solidifies.  To re-liquefy, remove lid and warm your honey gently in a water bath or tighten the lid and let it run with a dishwasher load.  Be mindful of the water temperature.  If it gets too hot to touch, it is too hot for the honey. Do not microwave.   Allow enough time to clarify and stir occasionally.  For frequent use honey is best stored at room temperature.  For long term storage prior to use keep in freezer.  Allow honey to thaw at room temperature prior to using.

Honey Pumpkin Tea Bread
Makes 1 loaf

½ cup (1 stick) unsalted
butter at room
   temperature, plus
   additional for the pan.
*2 cups all-purpose flour
*1 teaspoon baking soda
*½ teaspoon salt
*½ teaspoon ground cinnamon
*½ teaspoon ginger
*½ teaspoon grated nutmeg
1 cup honey
1 cup canned pumpkin (not pie filling)
2 eggs, room temperature
2 teaspoons lemon juicc
1 teaspoon vanilla or almond extract

Preheat oven to 350 degrees F.  Position rack in center of oven.  Generously butter a 9x5 inch metal loaf pan and set aside.  Sift *dry ingredients in a medium bowl.  Set aside.  In a large bowl, combine butter and honey and beat with electric mixer at medium speed for 2 minutes or until smooth.  Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute.  Stir in lemon juice and extract.  Add the dry ingredients.  With the mixer on low, beat just until incorporated.  Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth.  Spread into prepared pan.  Bake about 60 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.


Honey Banana Bread
Makes 1 loaf

½ cup honey
1/3 cup margarine
1 teaspoon vanilla
2 eggs
¾ cups whole wheat flour
½ cup unbleached flour
½ cup oats
1 teaspoon baking powder
1 teaspoon nutmeg
½ teaspoon salt
1 cup ripe banana, mashed
Optional:  ½ cup walnuts or pecans, chopped

Cream honey and margarine in large mixing bowl until fluffy.  Beat in vanilla. Add eggs one at a time, beating well after each addition.  Combine dry ingredients. Add alternately with bananas, blending well.  Optional:  Add 1/8 cup flaxseed &1/8 cup applesauce. Stir in walnuts.  Spoon into greased 5x9x3 inch loaf pan.  Bake at 325 degrees F 50-55 minutes or until wooden pick inserted near center of loaf comes out clean.  Cool completely before slicing.


Honey Custard

1 Cup whole milk
1 2/3 Cups heavy whipping cream
½ cup Tigges Farm Pumpkin Patch Honey
2 large eggs
3 egg yolks
Fresh berries for garnish

Preheat oven to 300◦.  Heat a teakettle to boiling.  Stir the milk, cream and honey in a saucepan and heat until simmering.  Whisk whole eggs and egg yolks in a bowl.  Gradually whisk the hot cream into the egg mixture.  Set eight custard cups or ramekins (4 oz. size) in a large roasting pan or cake pan.  Pour cream mixture into cups to about ½ inch from the top.  Set the pan in the oven and carefully pour the boiling water into the pan so that it comes halfway up the cups.  Bake uncovered 45 minutes or until the mixture jiggles slightly. Carefully transfer custard cups to a cooling rack.  Let cool then chill, covered until cold, at least 2 hours.  To serve, top with fresh raspberries or sliced fresh strawberries.


Honey Raspberry Citrus Slush
- Makes Six 6 oz. servings
Source:  National Honey Board

1-1/2 cups fresh orange juice
1/2 cup Orange Blossom honey
2 Tablespoons lemon juice
2 Tablespoons lime juice
1-1/2 cups frozen raspberries
1 cup crushed ice

In a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add raspberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.


Fruity Frozen Yogurt Pops
- Makes 8 servings –
Source:  National Honey Board

1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped
1-1/2 cups plain yogurt
1/3 cup honey
1 teaspoon vanilla
8 paper cups (3 oz.) and popsicle sticks or plastic spoons

In a blender, combine all ingredients; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.


Chile Salsa Contest Winners

Rhonda’s Chubby Fresno Salsa
Rhonda Fokken – 2012 Winner

Ronda-Fokken¼ bushel Roma Tomatoes roasted on the grill
¼ bushel of regular Tomatoes
12 Tomatillos
¼ bushel mix of roasted chilies (Jalapenos, Anaheim Green Chile, Chubby Fresno, Hot Banana)
1 Tablespoon Agave nectar
2 White Onions
2 Garlic
6 Green Onions
2 Bunches Cilantro
1 teaspoon Cumin
1 Tablespoon Salt and Pepper

Blend peppers together with tomatoes and then add chopped onion, cilantro, agave and spices to taste.


Rhonda Bryan – 2011 Winner 

5 different kinds of Tigges Farm peppers (Big Jim Mix, Hot Banana, Santa Fe Grande, Chubby Fresno and Jalapeno).
2011-Salsa WinnerRonda-Bryan½ cup vinegar
2 Flats Tigges Farm variety Tomatoes
¼ cup Sugar or Agave Nectar
Salt to taste (about 1 tablespoon Sea Salt)
1 tsp pepper
1 tsp of cumin
Cilantro (a few handfuls or to taste)
1 yellow onion
7 cloves of garlic.

Roast tomatoes on the grill until fully cooked and the skins are falling off. Peel. Then put them in a processor with the peppers and blend all the ingredients, but don’t reach the puree stage.  Cook the salsa until it reaches a hard boil.  Put in sterile pint jars and boil in a water bath canner for 15 minutes making sure the lids seal.


Salsa Fresca
Jim Nuanez – 2010 Winner

Jim Nuanez-Salsa Winner-201016 oz canned tomatoes
1 clove garlic diced
2 fresh Serrano peppers, seeded and diced
2 fresh Jalapeno peppers, seeded and diced
3 fresh Fresno peppers, seeded and diced
5-6 fresh scallions (green onions), diced
3 sprigs fresh cilantro, diced
½ teaspoon salt

Place all ingredients in blender and blend to desired consistency.  Enjoy with chips or may be used in tacos or on tostadas.


Jim Nuanez – 2009 Winner

Jim Nuanez-Salsa Winner-200928 ounce can crushed tomatoes
3 cloves garlic
1 bunch green onions, diced
1 ¼ teaspoon ground chile pequin (can use Santaka or other hot chile)
¼ teaspoon ground Fresno chile (can us other medium hot chile)
¼ teaspoon Oregano
¼ teaspoon dried cilantro
¼ teaspoon salt

Mix all ingredients together in a blender to desired consistency.


Cuban-Style Stuffed Chilies

8 Anaheim chile peppers or 4 medium poblano chile peppers
1 1/3 cups cooked rice
1 can black beans, drained, rinsed
1/3 cup frozen corn, thawed or canned corn
4 green onions, sliced
½ cup salsa
4 oz (1 cup) shredded cheese (Colby-Monterey Jack blend or Cheddar)

Heat oven to 400 degrees.  Spray large cookie sheet with nonstick cooking spray. Slit each chile pepper lengthwise on 1 side from stem to within ½ inch of tip; at stem end of slit, cut crosswise forming a “T” – shaped cut; rinse in cold water.  Remove seeds and veins with tip of knife.  In medium bowl, combine rice, beans, corn, onions, salsa and ½ cup of the cheese.   Fill pepper with filling.  Place on cookie sheet.  Cover with foil. Bake at 400 degrees for 10-12 minutes or until hot.  Remove foil; sprinkle with remaining cheese. Bake an additional 2-3 minutes or until cheese is melted.


Speedy Chile Relleno Casserole
Courtesy:  Gale Loeffler

Fresh (or Frozen and Thawed) Whole Roasted Chilies split and seeds removed (or two 7 oz cans whole chilies)
1 ½ cups Monterey Jack Cheese, grated
3 eggs
2/3 cup milk
1½ Tbsp flour
¼ tsp salt (optional, dash of black pepper)
1 ½ cups cheddar cheese, grated

If using fresh chilies, slit each chile pepper lengthwise or 1 side from stem to within ½ inch of tip; at stem end of slip, cut crosswise forming a “T” – shaped cut; rinse in cold water.  Remove seeds and veins with tip of knife.  If using canned chilies, cut lengthwise on one side.  Remove seeds and drain.  Line an ungreased 8” square casserole dish with half the chilies.  Sprinkle with Monterey Jack cheese.  Top with the rest of the chilies.  Mix the eggs, milk, flour and salt.  Pour over the chilies.  Sprinkle with cheddar cheese.  Bake uncovered at 350 degrees for 35 minutes.  When using chilies remember plastic gloves!


Taco Soup
Courtsey: Robin Allen

3 Tbsp - taco soup seasonings or 1 package taco seasoning and 1 package ranch dressing mix.
1 - 15.25 oz can of corn
1 - 14.5 can diced tomatoes or a quart of home canned tomatoes.
1 to 1 ½ cup - water
1 - 15.5 can pinto, black or kidney beans
1-  4 oz can chopped green chilies or 3 chopped roasted chilies
1 lb - cooked ground beef

Don’t drain any of the vegetables. Brown meat in a large pan, add all the rest of the ingredients and simmer about 20 minutes.  If you like, top with crushed tortilla chips, shredded cheddar cheese, sour cream or avocado.


Roasted Pepper & Turkey Sandwiches

2 Anaheim chile peppers, halved lengthwise and roasted
2 red, yellow or green bell peppers or poblano chile peppers, quartered lengthwise and roasted
4 (7-8 inch) hoagie sandwich buns, split lengthwise
2 tablespoons butter/margarine
¼ lb thinly sliced turkey breast meat
4 slices Swiss cheese
¼ cup country-style Dijon, jalapeno, dill or sweet hot mustard

Roast chilies.  Remove seeds and stems from peppers.  Place peppers, cut-side down, onto broiler pan.  Broil 4-6 inches from heat until skins blacken (8-12 minutes).  Wrap in damp towels; place in plastic food bag.  Let stand 15 minutes.  Meanwhile brush bottom bun halves with melted butter.  Place onto broiler pan, butter-side up.  Broil 4-6 inches from heat until light golden brown (1-2 minutes).  Place ¼ turkey on each bottom bun half; top with 1 slice cheese.  Broil until cheese is melted (1-2 minutes).  Remove from broiler.  Peel skins from peppers.  Place 1 piece of each pepper over cheese.  Spread bun tops with mustard; place on peppers.



Grandma’s Cucumbers with Sour Cream
In Memory of Mary Tigges – 1922-2008

1 medium cucumber, peeled and sliced
1 tsp salt
3 tbsp sour cream
1 tsp vinegar
1 tsp sugar
¼ tsp dill weed

Sprinkle cucumber with salt.  Cover with water.  Chill 30 minutes.  Combine rest of ingredients.  Drain cucumbers.  Add dressing. 


Cucumber-Dill Salad
In Memory of Mary Tigges – 1922-2008

Serves 4
1 seedless European cucumber or 2 American cucumbers
3 tablespoons cider or white vinegar
1 tablespoon sugar
Salt and freshly ground black pepper
1 small red onion, sliced and broken into rings
3 tablespoons finely chopped fresh dill

Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.



In Greek, the word for a large melon is pepõn .  The English pronounced it pumpion or pompion. Although the English word was used as far back as 1547, it did not make an appearance in print until 1647.   The pumpkin was one of the many foods used by the Native American Indians.  Not only did the Indians use dried pumpkin for food, they pounded strips of pumpkin flat, dried them, and wove them into mats for trading.  The new Americans heartily embraced the sweet, multi-purpose fruit and it became a part of their second Thanksgiving feast in 1623 when pumpkin pie showed up.  The tradition continues today. The colonists used pumpkin not only as a side dish and dessert, but also in soups and even made beer out of it. Though canned pumpkin is usually used for pumpkin desserts and soups year-round, fresh cooked pumpkin can be puréed and used in any recipe calling for pumpkin.

Pumpkin Oatmeal Muffins
Kortney Runyan – 2012 Winner

Kortney-Runyan---2012-(2)2 cups flour
1 cup quick cooking oats
4 tsp baking powder
1 tsp salt
2 ½ tsp pumpkin pie spices
4 eggs
1 cup packed brown sugar
½ cup Canola oil
½ cup water
1 can (16 oz) sold pack pumpkin
24 pecan halves or sliced almonds

Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.  Mix dry ingredients, Mix Eggs, brown sugar & oil until light and fluffy.  Add water & pumpkin.  Mix well.  Stir in dry ingredients.  Fill muffin tins 2/3 full.  Bake around 15 minutes.   Makes 24 muffins.    When cooled frost and place pecans or almonds on top.

Optional.  Any cream cheese frosting will add to the delicious flavor of these muffins.


Double Layer Pumpkin Delight Pie
Ann Bell & Helen Halpin – 2011 Winners

Pumpkin Dessert Winners---2011Ingredients:
4 oz cream cheese, softened
1 Tablespoon half & half
1 Tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 graham cracker crust
1 cup cold half & half or milk
1 (3.5 oz) pkg instant vanilla pudding mix
15 oz solid pack pumpkin puree
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ cup chopped pecans

1.  In a large bowl whisk together cream cheese, 1 Tablespoon half & half & sugar.  Gently fold in whipped topping.  Add ¼ cup chopped pecans.  Spread into bottom of graham cracker crust. 

2.  Pour 1 cup half & half or milk into a large bowl and mix thoroughly in pudding mix, pumpkin, cinnamon, ginger and cloves.  When thickened, spread over cream cheese layer.

3.  Refrigerate 4 hours or until set.


Craisin Pumpkin Cookies

1 Cup sugar
1 Cups brown sugar, firmly packed
2 Cups pumpkin (cooked or canned)
1 cup salad oil
1 teaspoon vanilla & 1 teaspoon almond
4 cups flour
2 teaspoons soda
2 teaspoons baking powder
2 teaspoons nutmeg
2 cups Craisin’s (original or orange flavor)
1 cup nuts (chopped) – optional

Beat together sugars, pumpkin, oil, vanilla and almond extract.  Blend in flour,Craisin’s and nuts.  Drop by spoonfuls onto greased cookie sheets.  Bake 350 degrees for 12-15 min.  Makes about 7 dozen cookies.  


Pumpkin Crisp
Courtesy: Peggy Rogers

Mix together and spread in a greased 9 x 13 pan:
1 can pumpkin or puree
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
½ tsp cinnamon

Then layer on top of the pumpkin mixture, in the order listed:
1 yellow, butter flavor cake mix (with pudding in the mix)
1 cup chopped pecans
1 cup melted butter

Bake 350 for 50-60 minutes, until browned on top and pumpkin has begun to set.


Pumpkin Puree

1 fresh pumpkin, up to 4 pounds

(A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yield about 2 cups of mashed pumpkin.)


Cut top from pumpkin.  Scrape out stringy membranes and seeds. (Reserve seeds to make toasted pumpkin seeds if desired.) Use one method below.  When done, puree in a food processor or mash with a potato masher or ricer.

To Bake:  Place in a shallow baking dish place the two pumpkin halves face down and cover with foil. Bake in a preheated 375-degree oven for about 1-1/2 hours. Once the baked pumpkin has cooled, scoop out the flesh.

To Boil:  Peel and cut the pumpkin into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool.

To Microwave:  Microwave on high for seven minutes per pound.

To Steam:  Cut into small pieces and peel. Place in a steamer or metal colander that fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender.

You will notice the puree is more runny than canned. To remedy this, you can allow your puree to drain overnight before baking with it. This is an especially good idea if you are baking a recipe that calls for canned pumpkin -- the more water you can get out of the puree, the better.

Draining the Puree
Line a large strainer with a double thickness of cheesecloth. You could also use a few flattened coffee filters, if you prefer. A kitchen towel is an option as well, but be forewarned -- it will permanently have an orange stain! Place the strainer in a bowl.  Then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on top of the pumpkin and place the entire set-up into the refrigerator overnight. You can now use this puree in any recipe that calls for canned pumpkin, or pumpkin puree.

You do not need to use the puree right away. It can be frozen in portions. Spoon cooled, puree into freezer containers leaving 1/2-inch head space or freezer-weight zip-locking bags.  (The equivalent to a 15-ounce can of pumpkin is 1¾ cups of purée.) Seal & freeze.


Pumpkin Pie

9” pie
1 ¾ cups pumpkin puree (canned or homemade)
½ tsp salt
1¾ c. milk
3 eggs
2/3 c brown sugar
2 Tbs. sugar 
1¼  tsp cinnamon
½ tsp. ginger 
½ tsp. nutmeg
¼ tsp cloves 
¼ c finely chopped pecans

Make pastry for 1 crust.  Line pie tin; build edge high & flute.  Beat above ingredients w/ rotary beater.  Pour into pastry line pie pan.  Sprinkle pecans on the top.  Bake at 450 degrees for 10 min., then lower temperature to 350 degrees for 40-50 minutes.  Bake just until knife inserted 1” from side comes out clean.  Serve slightly warm or cold.  May be garnished with whipped cream, toasted coconut or wedges of sharp cheddar cheese.


Pumpkin Seeds

The roasted seeds from inside your Halloween pumpkin are one of the most nutritious and flavorful seeds around.  Pumpkin seeds are a very good source of the minerals phosphorus, magnesium, zinc, iron, copper, protein and vitamin K; and are low in calories.

Oven Toasted

Preheat oven to 300 degrees F.  Separate seeds from pulp.  Don’t rinse off ALL the pulp; it makes the seeds taste good.  Spread out on paper towels on a cookie sheet to dry overnight.  Place the seed in a mixing bowl. Add 1 Tablespoon melted butter (olive oil may be used instead) & 1 teaspoon salt for every 2 cups seeds.     (Add one of the seasonings on opposite side, if desired.)  Toss thoroughly to combine.  Spread seeds on an ungreased baking sheet in a thin layer.  Roast until they are nice and toasty (between 30 and 45 min) Stir every 15 minutes to toast evenly.  Take them out, cool, then serve. 

Microwave Toasted

Microwave on high about 7-8 minutes or until seeds are toasted a light golden color.  Be sure to stir every 2 minutes as they are cooking.  Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

Add the following for every 2 cups seeds. (Adjust and experiment with amounts to suit your taste)

Spicy Garlic Mix:  2 Tablespoons garlic power and 1.2 teaspoon cayenne pepper.

Southwestern Mix:  2 teaspoons cumin, 1 teaspoon garlic powder, 1 /2 teaspoon cayenne pepper.

Sweet and Spicy Mix:  ¼ cup sugar and ½ teaspoon cayenne pepper.  

Italian Mix:  1 Tablespoon Italian Seasoning blend, 1 Tablespoon parmesan cheese, ½ teaspoon pepper.

Pumpkin Pie Mix:  1-2 teaspoons Cinnamon, ½ teaspoon ginger, nutmeg to taste.

Greek Style Mix:  1 teaspoon lemon pepper, 1 teaspoon oregano

Buffalo Wings Mix:  Mix Tabasco sauce in with melted butter to taste and ½ to 1 teaspoon chili powder.

Extra Salty Mix: soak overnight in a solution of ¼ cup salt & 2 cups of water. Dry an additional day


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Pumpkin Patch Greeley
Pumpkin Vine

More Seasonal Recipes Here

Tigges Farm- Roasted Chilies, Pumpkin Patch, Fresh Farm Produce - Greeley Colorado
Tigges Farm Produce
12404 WCR 64 ½, Greeley, Colorado 80631
Phone: 970-686-7225 (Aug-Oct only) – 970-576-8970 (year around & evening)
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The farm is east of Windsor Colorado but we have customers from all of the cities around Windsor including Greeley, Loveland, Fort Collins, Wellington, Longmont. Watch for us at the Farmers Market in Windsor, Greeley and Loveland. We have roasted chilies (chiles), fresh produce, and of course, the pumpkin patch.

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