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From Farm to Dessert

Your local farmer’s market is the perfect place to get all the fresh ingredients for your meals during the spring and summer in Columbus. Though everyone may associate these havens of freshness with greens and heirloom veggies, don’t forget about dessert – you can get the main ingredients for your next three healthy, sweet-tooth-satisfying recipes from your favorite local market, too.

The first recipe is a delicious and light summer pound cake that’s made with whole wheat flour. The star ingredient is Honeyrun Farm’s Lavender-Infused Honey, which completely replaces the white sugar found in most pound cake recipes. You can find this honey at most Columbus farmer’s markets or at the Greener Grocer in the North Market.

The next two recipes are a twist on the first. You’ll use fresh, in-season fruits to jazz up the original Lemon and Lavender Pound Cake, and you might even find yourself keeping the grill fired up after the steaks are done.

Lemon and Lavender Pound Cake 
Ingredients
¾ cup skim milk
1 stick butter
½ cup fat-free sour cream
1 cup Lavender-Infused Honey from Honeyrun Farm
3 eggs
3 lemons, zested to yield 2 tablespoons zest and juiced to yield ¼ cup juice
3 cups whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Directions
1. Preheat the oven to 350 degrees. Grease and flour two small loaf pans.
2. Combine butter, yogurt and honey in a bowl with an electric mixer for about five minutes. On medium speed, mix in each egg one at a time.
3. In a separate large bowl, mix together the flour, baking powder, baking soda and salt. In a different small bowl, combine the lemon juice, lemon zest, milk and vanilla.
4. Add the honey mixture and the milk mixture to the flour in small amounts, alternating between the two. Combine completely after each addition.
5. Divide the batter evenly between the two loaf pans and smooth the tops. Bake for 40 minutes to one hour, or until a toothpick inserted in the center comes out clean.
6. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and allow to cool completely before slicing.

Lemon and Lavender Pound Cake 
with Fresh Fruit Topping
Ingredients
1 Lemon and Lavender Pound Cake
Any in-season, fresh fruit from your farmer’s market
2 cups nonfat, Greek yogurt
¼ cup Lavender-Infused Honey from Honeyrun Farm

Directions
1. Slice the pound cake into one-inch-thick slices. Cut each slice down the middle.
2. Cut or slice your fruits into uniform pieces if necessary. Combine in a large bowl.
3. Combine the yogurt and honey in a small bowl. Mix well.
4. Plate the cake halves. Top with fruit medley and finish with two tablespoons lavender-honey yogurt. Garnish with lemon zest if desired.

Grilled Cake and Fruit Skewers
Ingredients
1 Lemon and Lavender Pound Cake
Any in-season, fresh fruit from your farmer’s market
2 cups nonfat Greek yogurt
¼ cup Lavender-Infused Honey from Honeyrun Farm

Directions
1. Cube the pound cake into two-inch cubes.
2. Cut or slice your fruits into uniform pieces if necessary.
3. Arrange the fruits and cake cubes onto wooden skewers. You can make as many as you want!
4. Spray the skewers with nonstick cooking spray.
5. Grill the skewers for three to five minutes on each side, or until lightly charred.
6. While the skewers are grilling, combine the yogurt and honey in a small bowl. Mix well.

The light sweetness and hint of lemon in the pound cakes is a perfect complement to ANY summer fruit. Interested in knowing when your favorite fruits will be ripe?

Strawberries May-Jun
Raspberries Jun-Jul
Blueberries Jun-Sept
Blackberries Jul-Sept
Cantaloupe Jul-Sept
Peaches Jul-Sept
Watermelon Jul-Sept

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