We have loads of fresh zucchini and carrots at the farmstand right now! Try this simple muffin recipe for a sweet way to enjoy your veggies!Read More
This hearty apple stuffed bread bread makes a great treat on a chilly day.Read More
Preheat oven to 350 deg. F. Grease a muffin tin. Whisk together 2 cups whole wheat flour, 1/2 cup barley flour, 1/4 cup sugar, 1+1/2 TB ground flaxseed, 1 TB baking powder, 1 tsp. salt, 1/2 tsp. ground nutmeg. Core and chop 1 large apple. Grate or dice 2 oz. cheddar cheese. Toss apple and cheese pieces with the flour mixture. Add 1+1/4 cup milk, 1/4 cup melted butter, and 1/4 cup water. Stir gently just until dry ingredients are fully incorporated. Divide batter evenly into the 12 muffin cups. Make thin slices from 1 small apple and use these to top the muffins. Sprinkle ground nutmeg over all. Bake 18-20 minutes. Enjoy!
We love baking in our wood-fired brick oven! Fresh from the oven this week we have a variety of breads including Maple Oat Bread, Olive Loaf and Focaccia. The Focaccia is a superb dipper! We recommend dipping it in your favorite olive oil with sea salt and fresh cracked pepper. The Olive Loaf pairs wonderfully with Cabot extra sharp cheddar cheese for a satisfying mid –day snack. Our Maple Oat Bread is wonderful toasted and smothered in jam.Read More
Everyone who comes to the farmstand is drawn to the magnificence of the oven, the sheer size alone pulls us in. Folks walk right past the “employees only” sign to ask questions and watch the fire, or run their hands over the stones on the outside before they are gently reminded to go back inside.Read More
We love apples. We love apple cider. We love applesauce. There are three kinds of apple flavor in this tender, wholesome cake with warming spices. Take the autumn chill off and serve your loved ones something sweetly spiced and delicious. You can even make this cake gluten-free and/or vegan!Read More