Desserts

This easy, custard-like dessert comes from France, and can be adapted to use any fruit. A little dusting of powdered sugar complements the tart taste of the rhubarb.

A great way to celebrate the fruits of summer!

As if by magic, this batter separates into a layer of cake on the top and a layer of pudding on the bottom, with berries throughout (it would be great with peaches, too). Serve room temperature or chilled with freshly whipped cream on top.

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition! Pureed parsnips make a rich base for this mousse.

Both kids and adults will love these popsicles!

A simple, not-too-sweet cookie, this recipe comes to us from one of our class instructor’s Italian heritage. Spelt is an ancient variety of wheat that has a nutty taste and can be used for both cookies and bread baking. 

Oh it is almost spring, and we have maple on our brain!

This is a sweet, dark, maple pie that is heavenly with Strafford Organic Creamery ice cream and is best shared with a number of friends!

In this delicious cookie, we opted for local flours and dairy products - try it!

This cake is chock-full of berries and can easily be adapted to whatever fruit is in season. If you prefer, pecans or walnuts can be substituted for the almonds.