Tuesday, August 22, 2017

Sunday Day Trippin' to Big Dan's U-Pick 'Em & Fruit Farm

Sundays are great for day trippin' down country roads in SW Michigan's wine country.  You never know what you might uncover. During our recent Sunday afternoon drive, we uncovered Big Dan's U-Pick 'Em & Farm Market (Apples, Peaches and Pumpkins) in Hartford, owned by Dan and Margo Klug.  We decided to stop after seeing gorgeous peaches hanging from the tree branches on the farm.  

Although late August is usually the tail end of the peach season, Big Dan's peaches certainly didn't disappoint!  They were perfectly round and firm with the skin virtually unblemished - the kind you find at Whole Foods Market. Most importantly, the inside was just as beautiful as the outside.  They were sweet, juicy and and just plain delicious.  

We decided to create one of Margo's free recipes she shares with visitors to the farm, the Peach Upside-Down Cake.  It was so delicious, we decided to share and hope you will visit their farm when in the area.  You won't be disappointed by the stunning views, as the Klug Farm sits at one of the highest elevation points in the area.  On a clear day you will have an unbelievable panoramic view of how beautiful the area really is.  This is an added bonus to their already delicious fruit and vegetable offerings.  Take a drive; bring a lunch; jump on board a free hayride (weekends September and October only) and enjoy Margo's educational tour of their farm.  

Peach Upside-Down Cake
Recipe by Margo Klug 
Baked by:  Sarah E. MacLean

Topping:  1/2 cup melted margarine, 1/2 cup packed brown sugar, 1/2 tsp. cinnamon, 2 cups sliced peaches.  In a 9" round baking pan, mix brown sugar and melted margarine together. Spread in pan. Sprinkle with cinnamon.  Arrange peaches over the mixture.

1 1/4 cups flower
1 1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
3/4 cup sugar
1/2 cup margarine (not melted)
1 egg
1/2 cup milk

Mix flour, baking powder, and salt in a small bowl.  In a large bowl with mixer at medium speed, beat together sugar and margarine for 2 minutes.  Add egg and vanilla.  Beat well.  Reduce speed to low. Add dry ingredients alternately with the milk.  Spread batter over peaches in the pan.  Bake 350 degrees for 50-55 minutes until toothpick inserted in center comes out clean.  Cool on rack 5 minutes. Invert onto serving plate.  Remove pan. Serve warm or cold.

Here's a short video of our fun on the farm - Cheers and Enjoy!


Photos by:  Sarah E. MacLean
Video by:  Angie Jackson, The Traveling Elixir Fixer


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