Saturday, February 24th and Saturday, March 2nd from 10:00 am to 3:30 pm Maple Sugaring at Peter Wentz Farmstead Join our farmers as they create maple sugar from trees right here at the Farmstead! Watch as they tap the trees, collect the sap, and create the syrup. Learn about the Indigenous origins of maple sugaring
MoreDon’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not
MoreBeer is often called liquid bread, a nod to both grainy origins and covert calorie content. At Betty’s Speakeasy, owner Liz Begosh and pastry chef Adriane Appleby reverse the process, transforming locally brewed liquids into covetable cakes and fudge. “We don’t like to make overly sweet sweets,” says Begosh, a former pro cyclist-turned-pastry queen. “The
MoreSan Francisco has never been short on culture—counter or otherwise—but it was the ice cream scene that inspired local musician Pete Angevine while visiting the West Coast last summer.
MorePeach Pie with Crumble Topping
1/2 recipe of basic pie dough5 cups sliced peaches (8-9 peaches)1/2 cup brown sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/2 tsp. almond extract
Basic Blueberry Pie
1 recipe of basic pie dough6 cups blueberries (fresh or frozen)1 cup sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/4 tsp. grated nutmeg2 Tbsp. butter1 egg (for egg wash)