The indoor Boyle County Farmers Market will continue to operate until the outdoor market opens in the spring. We are located in the Professional Building on Main Street, Danville (next to Hilliard and Lyons). Hours are: 10 a.m.-6 p.m. Thursday and Friday, 10 a.m.-2 p.m. Saturday. Stop in for fresh vegetables, baked goods, jams, jellies, sorghum, honey, frozen meats and more.
French boulet (round, crusty rolls) will be available from Briar Knob Farm each Saturday. Pick up some of these delicious treats and other goodies.
Don’t forget, you can place orders ahead for many of the baked goods we offer. Vendors have business cards and/or contact information in their booth areas or let us know what you need when you check out.
Many thanks to our community of friends and neighbors who support our market. We couldn’t do it without you!
EBT and debit services are available.
Currently, we are taking applications to join Boyle County Farmers Market for the 2013 season. For more information, call market manager John Wyatt of Briar Knob Farm at (859) 229-5504.
At Bush Farms: Barrie’s back surgery was successful. He is home now and doing very well. He is, however, banned from driving or riding on four-wheelers, tractors and other farm equipment for at least six weeks. Thanks to all for the prayers and good wishes sent our way.
We may be a little later getting our vegetables going this year but we still plan to have a nice variety to choose from.
Meanwhile, it’s a good time to sort through closets, drawers and boxes to weed out the things we no longer use or need. The packrat in me tends to hang on to things “just in case I may need it at some point.” I am trying really hard to be more organized this year.
I spoke with several friends while shopping during the weekend. In the course of our conversation, we discussed the rise in grocery prices and our efforts to avoid wasting foods as well as stretching our dollars.
One friend said bananas always ripen too fast for her. She didn’t like to throw them out but wasn‘t sure what to do with them. That isn’t usually a problem at our house mostly because I bake weekly for the Farmers’ Market most of the year.
However, I told her that I mash overripe bananas with a fork and place them in freezer bags to be used for banana bread or cake later. I freeze them in batch sizes so I don’t have to measure later. Just write the amount and date on the bag. Thaw before using in your recipe.
I can’t remember whether or not I have shared this recipe before but here is a great cake recipe that uses bananas. It is moist and delicious as well.
Banana Pound Cake
- 2 sticks butter, softened
- ½ cup shortening
- 2 cups firmly packed light brown sugar
- 1 cup sugar
- 5 large eggs
- 3 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 large (or 2 small) banana, mashed
- 1 cup chopped pecans
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
Beat butter and shortening at medium speed with an electric mixer for about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder, baking soda and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in banana, pecans, banana extract and vanilla extract. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan, and cool on wire rack. Drizzle with caramel glaze.
- ½ stick butter, softened
- ¼ cup firmly packed light brown sugar
- ¼ cup sugar
- ¼ cup whipping (heavy) cream
- 1 teaspoon vanilla