Our 300 acre farm offers PYO sweet & tart cherries, apples (over 50 varieties!), peaches, nectarines, pears, plums, pumpkins, and a challenging 5-acre corn maze! Our new farm stand offers local fruits and vegetables, local honey, jams, fresh sweet cider, fudge, an on-site bakery, gifts by local artisans, and more.
Fluffy vanilla cupcakes topped with lemon frosting and sugared edible flowers.
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1 1/2 tsp baking powder
2 cups lemon buttercream
12 pesticide-free violets or pansies
Make it
Heat oven to 350°F. Cream butter and sugar, beat in eggs, then add flour, baking powder and milk.
Fill 12 lined cups and bake 18 to 20 minutes until a toothpick comes out clean; cool.
Frost and press a flower on each, dusted with sugar if you like.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.