Big Taste coming in smaller packaging! Summer 2016
Summer 2015 we were honored with being listed and ranked #5 of 30 woman under the age of 30 changing the food industry by the Huffington Post! How cool is that? With that happening it meant we had to step up our game, which is a good thing because it keeps us on our toes. So for farmers market season 2016 we will introduce a few new products to our table- specifically 6" pies for single individuals(and dieters who only cheat a little), flour and corn tortillas made with feature ingredients such as spinach, and our ever changing selection of artisan breads. We are looking forward to a fabulous season at the Monroe Farmers market! See you there...
In 2015 how does Young Female Farmers spell decadence?P-I-E... This season we have added a few new recipes to our list. This is our classic Buttermilk Pie. If you have spent time below the Mason Dixon, someone in your family has baked this heavenly creation. We can't keep them on our farmers market table, and that's not a complaint! Along with the Southern Buttermilk Pie we have a French Coconut that will make you remember high school French 101- Je Parle Francais! The German Chocolate Pecan is our International Pie with its coconut, chocolate and pecans. Last but not least is our Navy Bean, yes we said Navy Bean Pie! Our customer Noreen Morrison described it as "Heaven on a Plate." While the Navy Bean Pie may sound savory, it's a sweet pie-often likened to sweet potato. It also has such a low amount of sugar, our diabetic customers can enjoy slice after slice!
This is our Coca Cola Chocolate pound cake along with a side view of our Buttermilk pound and new addition...Apple Pie bites! The Coca Cola recipe was given to us by June Adams many years ago and the Buttermilk Pound Cake is a combination recipe from our Grandfather and family friend- both masters at baking from scratch. Nothing quite like cake with a little crust around the edges!
CARIBBEAN RUM CAKE
For the mature palate we offer RUM cake, with pecans of course. No worries- the alcohol bakes out of this tasty creation leaving behind a treat well deserved. We use Cruzan Rum from St. Croix because we find that the taste is mild & smooth thus complimenting the cake and Georgia Pecans nicely. If you haven't had Rum cake, you'll be pleasantly surprised at its richness and full bodied flavor.
There's nothing quite like a slice of Banana nut bread toasted with butter... or maybe you enjoy it with cream cheese... or just plain standing on its own! We use the ripest bananas, unbleached flour, and a little this and that. We limit our mixing so that our loafs rise to the sky. Some of our customers request walnuts and others prefer pecans and for those who like it plain we give them what they want!
WHO WANTS CAKE?
When asked about our buttermilk pound cake recipe, we proudly point to our Grandfather who taught our mother about baking from scratch. He always said baking is a labor of love and appreciation for good conversation, lessons learned and patience. Over the years we've learned that to make a "good" pound cake you need specific ingredients mixed in the proper order but if you want a great pound cake you need the best ingredients and a lot of patience. Every cake is not perfect and our customers appreciate the homemade appearance that our cakes have. Why hide behind icing? There is no shame in our game. Coca Cola Chocolate cake with fresh whipped cream is like the perfect marriage and Pound cake with a little crust on the edges and some ice cream on the side (or fruit if you want healthy) is absolutely Divine.