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Surprised your loved ones with this delicious banana bread made with our APPLE-RASPBERRY SAUCE!
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, melted
2/3 cup packed brown sugar
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs, separated, room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
Whipped cream or vanilla ice cream, optional
Combine brown sugar and butter in a small bowl. Spread into a greased 10'' springform pan - lined with parchment paper. Layer with rhubarb; sprinkle with sugar. Set aside.
In a large bowl, combine 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg and sprinkle it over the rhubarb. Drizzle 1/4 cup melted butter over the top and set it aside.
In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.
Bake at 325° until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.
* If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid.
7 cups water
1 cup white sugar
2 cups freshly squeezed lemon juice
Place strawberries in a blender with a cup of water. Blend until strawberry chunks transform into juice.
Combine strawberry juice, the rest of water, sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.