We had another successful day at the Sandhill’s Farmers Market today. We sold out all 85 pints of berries. Mike and our “farm hand” Hunter set up and I met them after an appointment this morning. I can’t begin to tell you how much joy I felt when I pulled up to the park and saw a large crowd gathered around our stall! The number of repeat customers we have is growing each week and word of mouth about our blueberries is spreading. Our hard work is beginning to pay off.
This week we had two tasting samples. The first was Blueberry Breakfast Cake. A recipe submitted to us by Donna Kirik. It is easy, not overly sweet and has a dense, moist texture reminiscent of bread pudding. The recipe is at the end of this post. My apologies to Donna – I forgot to take a picture.
When we ran out of the cake, we gave out samples of Fairway Farm Blueberry Preserves. I am experimenting with my recipe and plan to enter it at the North Carolina State Fair this fall along with the Concord Grape Jelly from our grapes. We submitted plans for our guest cottage, which will house our commercial kitchen this week and our hope is next year to be able to sell “award winning” blueberry preserves. Someday the guest cottage will be part of our BBB&B (bed, breakfast, blueberries and bees) experience here at Fairway Farm.
Here is Donna’s recipe! Bon Appetit!
Blueberry Breakfast Cake
1/2 Cup Sugar
1 Cup Ricotta Cheese
1 Cup Sour Cream or Greek Yogurt (I used Sour Cream)
1 tsp Vanilla
3/4 Cup Flour
1/2 tsp Salt
1 1/4 tsp Baking Powder
1 1/2 Cup Fairway Farm Blueberries
Cinnamon Sugar for topping
Grease an 8″ or 9″ round or square pan Pre heat oven to 350 degrees. In large bowl beat eggs and sugar. Add and mix the ricotta cheese, sour cream and vanilla. Mix in the flour, salt and baking powder. Pour in pan and add blueberries to the top (I mixed mine into the batter and they settled to the bottom). Bake for 50 minutes, cool for 30 minutes, sprinkle cinnamon sugar on top before serving.