Farmer’s Market and Friends

At the end of June I Started a new venture. Farmer’s Markets, every Saturday from 9:00am- 1:00pm. Gourmet Bae Catering Sells Baked Goods at the MMAS Farmer’s Market in Mansfield, diagonally across from the X- finity Center. The market has been open at this location for two summers now. There are about five vendors, but the number differs from week to week. All of the vendors are so friendly and eager to share their craft with you and the rest of the community.


The market is small. This is not the spot where I will make my millions, but it is great for exposure, and for meeting new people in and around the community.

Mary From Flint Farms in Mansfield is awesome. She is really friendly, and really wants the market to succeed. She has  been great about introducing me to other markets in and around the community.  Their flowers are beautiful, and their produce is awesome! I used one of their purple peppers in my pasta salad last night.


Adam and his Fiancé from Young Living are great! They sell essential oils that are great for diffusing as well as ingesting and using topically!

Another wonderful woman I’ve met at the farmers market is Kay! We hit it off from the moment I parked my car next to her stand. I told her one of my college roommates was named Kay, she replied, “I bet she isn’t as crazy as me”.

Kay told me her inspirational story about why she got into selling essential oils, and it gave me the chills…. Or maybe that was the peppermint oil she sprayed to keep us cool in the hot weather.


My hot ticket item at the market has been my bacon, cheddar, and date scones. Kay and her husband loved them and asked me to make them at her upcoming tea party.IMG_4976


How could I pass up the invite?! I brought earl grey lavender cupcakes. I harvested the lavender from my garden, and it had a very subtle flavor. I sure wish I had some lavender oil on hand! I also brought my bacon, cheddar and date scones. To close out the day and I did a lemon thyme shortbread demo utilizing lemon oil!



The scones  were an absolute hit, and apparently the guests are asking for the recipe! I don’t normally share my secrets, but since you begged… the most important ingredient is LOVE, don’t forget it!  38071718_10215037847912499_4473748543806373888_n


Bacon Cheddar and Date Scones

( adapted from Bon Appetit)


10 oz cooked, thick cut bacon

2 Cups of All Purpose flour

1/2 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chopped, pitted dates

1 stick of chilled butter

2/3 cups of buttermilk

1 cup of cheddar cheese


The most important part of cooking, besides the love is “Mise en Place” its a quite popular kitchen term meaning ” everything in its place”. This can be a quick ad easy recipe, if you have all of your ingredients in order.

Measure out all your ingredients. Chop your dates, cook, cool and chop your bacon, and you are ready to go!

Preheat your oven to 350

In a large mixing bowl add flour, sugar, baking soda, and salt. Mix together with your hands. Take your chilled stick of butter and cut into thin slices. Add to your flour mixture. Mix together using a fork, pastry cutter, or your hands. ( if you hands are too hot you will melt the butter… work quickly)

You can stop mixing when your mixture looks like fine sand. You may then add your cheese, dates bacon, and buttermilk. Mix gently just until incorporated. Do not over mix.

On a parchment lined baking sheet scoop your scone batter giving each one enough space ( they will spread)

Bake for about 25 minutes or until golden brown.




Lemon Thyme Shortbread Cookies

( adapted from The Golden Book of Cookies)

200g All Purpose Flour

1/8 teaspoon salt

2/3 cups of softened butter

100g sugar

1 large egg

zest of 1 lemon

2 drops of lemon oil

1/4 cup of picked thyme


Preheat oven to 350

Cream together butter, sugar, zest, lemon oil and thyme. Scrape down the sides, and add your egg.  Beat together, scrape down the sides again, and add your dry ingredients. Remember from the demo, chilling is the most important tool in order to make sure your cookies keep their shape.

Chill in freezer for 30 minutes. Roll out dough between two pieces of parchment paper, and cut out using your favorite cookie cutter.

Place cookies on a parchment lined sheet pan and put back in the freezer to chill.

After about 15 minutes they are ready for the oven! Bake until golden around the edges.

Good Luck!