Baked Orchard

2011 – The Search Continues… Changes! Hopes! Aspirations!

Baked Orchard — Thu, 26 May 2011 15:40:37 +0000

Market season has begun and exciting times are ahead. Unfortunately, Baked Orchard will not be at the markets this season because we decided to focus our attention and finances on locating a brick-n-mortar space. Also, the concept will grow, since we have partnered with a brilliant chef. We are searching high and low for a commercial space that allows food use in Cambridge, Somerville, Haverhill, Salem, Newburyport and many others north of Boston….

I hope that we can announce our location soon – it is an interesting process as well as challenging. In the meantime, I am working at other pursuits biding my time. I hope that I see you at the markets this season and can’t wait to see all my market friends that I will greatly miss. I am already having a baking withdrawal – oh well, yet another step in a long journey.

If anyone knows of a good or great city/town between Boston – Salem – Burlington feel free to share and we will follow up.

Happy Marketing!

2010 in review

Baked Orchard — Sun, 02 Jan 2011 14:53:50 +0000

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads Fresher than ever.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 3,700 times in 2010. That’s about 9 full 747s.

In 2010, there were 25 new posts, growing the total archive of this blog to 50 posts. There were 95 pictures uploaded, taking up a total of 159mb. That’s about 2 pictures per week.

The busiest day of the year was August 3rd with 83 views. The most popular post that day was LOCATION(S).

Where did they come from?

The top referring sites in 2010 were digg.com, massfarmersmarkets.org, chowhound.chow.com, farmfresh.org, and kendallsquare.org.

Some visitors came searching, mostly for baked orchard, mom birthday cake, pokemon cake, mom birthday cakes, and hungrybicyclists.wordpress.com.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

LOCATION(S) July 2009
11 comments

WHO & WHAT March 2009
4 comments

PRODUCTS June 2009

CELEBRATIONS July 2009
2 comments

STYLE August 2009

Holiday Season is Upon Us!!

Baked Orchard — Tue, 02 Nov 2010 01:16:35 +0000

I have begun fielding questions about pie orders for this Thanksgiving – I am fortunate that there are already several eager customers from last year wanting to put in their order. I thought that I should let others know the available options.

I will make traditional Apple Pie, Apple Crumb, Pumpkin Pie, Pumpkin Chiffon, Pear-Cranberry Frangipan Tart and Chocolate Tart. I am always open for special requests with enough notice, and for anyone who would like an assortment of cookies to share with those around your holiday table I will also take orders for any of your favorites this season.

If you come by the City Hall Market (monday) or the Dewey Square Market (tuesday) the week of Thanksgiving there will be pies available for purchase. For a limited amount of customers in a select area I am delivering pies Wednesday – first come first serve.

I hope that everyone is still making it to the farmer’s markets – i just purchased a lot of great stuff these past few days: lettuce, broccoli, peppers, corn, potatoes, onions, white sweet potatoes, tomatoes and brussel sprouts… Sad to see the end of the season quickly approaching.
Click to view slideshow.

Making Cake!

Baked Orchard — Sun, 24 Oct 2010 02:20:30 +0000

I recently had a cake order for a seven year old birthday and the request was for a chocolate cake with coconut buttercream. I made two small cakes – one traditional round cake and the other in the shape of one of her favorite Pokemon characters – Blissey.
I want to show some before and after pics – hope you enjoy!
This is the standard round cake – simple but very effective – a way to keep from cutting the piece de resistance…

chocolate coconut cake - before

Chocolate Cake with Coconut Buttercream

The other cake was a lot of fun to make and was happy once all the elements were attached – i think it is a great cake for a little girl.
I began to sculpt a cake into an egg shape and then crumbcoated it before chilling it so I could wrap it in the fondant…

phase 1: sculpting

phase 2: crumb coating

While the cake was chilling I began to make the decorative elements for Blissey, and once the cake had chilled I was able to cover it in the fondant. Then I began to add all the pre-made decorative elements that brought Blissey to life… Then I was out the door to deliver the cake, and thankfully it arrived safely and without concern.

phase 3: Blissey in pieces

phase 4: Blissey - pokemon cake

Blissey, Pokemon Cake

Gourd & Plenty – roasted

Baked Orchard — Sat, 16 Oct 2010 01:59:29 +0000

I have been roasting some more of Gourd & Plenty’s amazing heirloom, organic winter squash. Today I cut into an Australian Butter and a Chioggia – very different. The Australian Butter is a bright orange – lighter than that of a Kabocha, i guess it is closer to that of a butternut. I simply added a sprinkling of brown sugar and a heavy shake of cinnamon. Once roasted the color intensifies and has a richness in texture and an intense squash flavor. Once pureed it has a medium thickness, but no where as thick as a Kabocha. I see a lot of pumpkin bread or even a pumpkin pie in the near future – but I would imagine that if I will need less liquid in the recipes… I will hold judgement until the puree is completely cold and I can see what it is like after being refrigerated overnight.
The color of the Italian heirloom – Chioggia – is a deep yellow. I imagine this would make a beautiful soup or a great addition to roasted, root vegetables. Once pureed this has a velvety texture – and slightly thicker than that of the Australian variety. I also have added a bit of brown sugar and some cinnamon, so the color is different if you were to use it for more of a savory purpose.
I have added a few pics to show the before and after of the roasting process – I am not a huge fan of winter squash, i enjoy it but don’t crave it. I do love taking spoonfuls of this, I had to stop so I will be able to make some delicious baked goods. If you like what you see look for Gourd & Plenty at either the Ayer or the Acton-Boxborough Farmers’ Market, on Saturdays and Sundays respectively.
Click to view slideshow.

Holiday Baking

Baked Orchard — Fri, 08 Oct 2010 03:51:27 +0000

As October picks up speed I begin to think more and more of the up-n-coming holiday season. It generally involves a lot of baking – especially pies!
I will be making pies for the markets as well as for Thanksgiving – I am also scheduling and accepting orders for pies in advance for the markets and for delivery the day before Thanksgiving.
Also at the markets I am hoping to begin providing some new products – there are a few options and considering cheesecakes and a chocolate-peanut butter bar…. yum!

If there is any other holiday baking needs, whether it be for Halloween, Thanksgiving, Christmas or even Valentine’s Day keep me in mind. I work with your needs and desires, likes and dislikes. Whether an assortment of cookies, chocolates, miniature desserts for a buffet, or simply a beautifully decorated cake or pie to celebrate with family and friends.

Have a great weekend – the weather looks to be amazing. See you at the market.

Inside View

Baked Orchard — Fri, 01 Oct 2010 02:06:24 +0000

Click to view slideshow.
I finally had to cut into one of the new winter squash I purchased from Gourd & Plenty at the Acton-Boxborough Farmers Market (ABFM), and I chose the one I knew the most about since I didn’t have any time to waste. So, I cut open and roasted the Long Island Cheese Pumpkin – just like I remembered. It is a iridescent orange, has a fair amount of flesh with great seeds for roasting. It has a fair amount of water so no need to roast with butter or oil – after roasting at 300F until soft I allowed it to cool and then scraped out the flesh and pureed. It has the consistency of a very thick soup. I also generously sprinkled the squash with cinnamon and brown sugar prior to placing in the oven – this gives the squash a slightly darker color once pureed – but tastes great. Hope you like the pics.
Happy Roasting, cooler days are approaching!

Gourds & Plenty

Baked Orchard — Thu, 30 Sep 2010 12:59:28 +0000

I was at the Acton Farmer’s Market this past Sunday and there is an amazing farmer who sells winter squash – heirloom varieties that were organically farmed. There were a few varieties that I was familiar with, but many more I have never heard of or seen. I purchased a few that I will roast and use for pumpkin bread or pumpkin chiffon pie. I almost don’t want to cut into them, they are so beautiful, and there are others that look fake – the colors and shapes are amazing – a perfect source for gourds to decorate your home for the Fall/Halloween and then have a great squash to make an amazing soup or roasted winter squash for dinner. I also wanted to share a few pics of the winter squash I purchased plus one I took at the market – check them out. You can find them at the Acton Farmer’s Market this Sunday and I believe that they are at the Ayer Market Saturdays.

Click to view slideshow.

Old Frog Pond Farm

Baked Orchard — Tue, 28 Sep 2010 01:24:33 +0000

I spent a few hours picking apples in Harvard, MA last week at a great, organic apple orchard. Another benefit living in the surrounding area is the access to amazing locally grown produce. I was picking the apples for Apple Day at the Roslindale Farmer’s Market – it was a success!
There were two varieties that were ripe and my favorite is the Green Crisp, but I also picked a Blushing variety – both very good. I used them to make caramel apples, some were chocolate dipped and others were also dipped in nuts. I have never made caramel apples before but welcomed the new challenge, i have made caramel frequently in the past so i figured I could make it work. It was a fun first attempt and I may make a second as Halloween approaches.
If you are looking for a serene location to pick apples and enjoy a crisp fall day head to Harvard, Ma and check out Old Frog Pond Farm – it will provide you with a little peace and quiet and calm.Click to view slideshow.

Business Philosophy

Baked Orchard — Fri, 03 Sep 2010 03:17:10 +0000

Deep in my second Farmer’s Market season I have observed and learned a great amount about business and people. I believe that some of what I have learned will not reveal itself until I am placed in a different scenario or posed a question. One point I feel that needs to be highlighted is business practices.
A farmer’s market is made up of several businesses and we all work together to create a happy clientele that turn into fans who share their positive experiences with their friends, families, neighbors and co-workers. Some businesses look upon these markets as an additional revenue source simply because they are a local business, but they do not utilize any or very little local or especially seasonal ingredients. This can be seen as a problem by some. In addition, those who are seeking to increase revenue, and disregard the markets true mission, can also at times seek to monopolize and/or control competition. This is wrong. Vendors need to support one another so the market strengthens and the foot traffic increases.
Some markets also have a long history, and as the interest of towns in buying local has grown so has the interest by businesses to be apart of the markets. If markets are supposed to exist to primarily support local farmers (produce, dairy, vegetable, egg, etc…) then businesses at local markets should represent, in part, this concept, too
The organization or person managing the market needs to insure that each market provides local, fresh ingredients from local farms; and, businesses that also incorporate this into their prepared foods. In addition, the customers need to request better ingredients and more locally sourced food. You vote with your wallets, and if a business that is being supported purchases mass-produced eggs versus locally sourced eggs – this can only be changed by supporting those businesses that utilize fresh, local ingredients.
In addition, markets tend to do much better and be more entertaining when all the vendors are working as one. However, there are those seeking to simply satisfy their need to increase revenue and want to monopolize and/or control a market to eliminate competition. This is the worst approach, since if each vendor is not supporting one another the strength of the market declines. Each vendor needs to assist one another so the market will grow and increase revenue and customer interest. If vendors are permitted too much power or control of which vendors are allowed, placement of said vendors or what can be sold this will create a serious problem.
I hope that as the interest in locally grown food and specialty foods that incorporate locally sourced ingredients markets will adjust their mission. There is more to enjoying it locally than simply buying a cup of coffee at the neighborhood Dunkin Donuts. Seek out small local businesses that support local farms and other local food sources, we will all be better off with the support and growth of small business.