I have been away for a while, staying busy with the market, special orders and the “day job”. This past weekend was my last weekend at the Springfield Farmers Market. It has been a wonderful 5 month run, meeting new people, gaining new customers and testing out new products. One of the favorites this fall was not sweet, but the savory zucchini-basil-parmesan scones topped with coarse sea salt – who knew a savory scone would steal the show?
And then there were the Baked Pumpkin Spice Donut holes. Think of them as mini, moist, flavorful muffins rolled in cinnamon and sugar. How could you go wrong?
For the month of October we sold “Pink Velvet” cake and cupcakes to celebrate Breast Cancer Awareness Month to raise money for the American Cancer Society. We are extatic that we raised over $300 from sales!
The last two weekends also showcased our Rum Cake, a rum-drenched pound cake with chopped pecans baked into the top. We were requiring IDs to be able to purchase that one…And then there were the pies, sweet potato, pecan and pumpkin. I have to say the favorites were the pecan and the pumpkin.
We are now preparing for the busy holiday season and I am back to teaching part-time. Thank you all for your continued support and patronage. We learned a lot and look forward to doing this again in the Spring!