and this weekend actually looks like we’re going to have some decent weather!

We’ll be having all the FUN we had planned for last weekend plus a bit more fun!  We have an AMAZING Face Painter coming to the orchard to decorate your kids face’s (or yours if you wish),  LOTS of beautiful flowers for sale, a great make n take table so your kiddo’s can make gifts for Mother’s Day or just to decorate your yard. 

The Multi-Family Garage sale is still going on.  Along with all of the low priced clothing we have – there are lots of other fun goodies too! 

Including this fantastic swing set – my mother-in-law had it at the other orchard and since we have plenty of equipment at ours now – it’s up for other kids to take home, put in their yard and have hours of fun on!  Don’t walk too quickly by this great trailer – it has a cover on it that fits perfectly to make it water proof, the sides come off for easy access, the back has a ramp if you need to drive things onto it, and it is super light so it can safely be pulled behind a vehicle other than a truck.  When you’re over at the orchard be sure to stop by my fairy garden – it’s still not quite done yet but it’s getting closer!

I’m really excited to be telling you all that we’re going to have a fabulous face painter at the orchard for this weekends Apple Blossom Events. 

Ang from Be Bold and Amazing will be here on both Saturday and Sunday from 10 to 4 to paint faces and/or tattoos.  Her prices range from $5 & up for face painting ($8 on average) and tattoos go from $3 and up. 

All of the products she uses are made-for-skin products. 

  I knew as soon as I saw her work that she would have at least 2 happy customers :) 

Yes – it’s going to be a stormy rainy day.  Luckily – we have a fabulous Make N Take Craft Area set up INSIDE the shed.  Your kiddo’s can work on a beautiful wind chime or painted gourd birdhouse while mom and dad browse through the two shed rooms full of garage sale goodies.  Here Cedi is working on one for me!  I can’t wait to see how it turns out!  Or – if you’re mom is not into birdhouses or wind chimes grab some of our beautiful plants that are for sale.  we have a beautiful selection of flowers and even some herbs.    Someone that stopped in yesterday picked up a bunch for her Lodi 1st graders to plant.  She has them bring in an old shoe and plant them in those – what a fabulous idea!  If you want to bring something, like an old shoe, to plant yours in at the orchard, we’ll help you do it!  There are LOTS of these beautiful Geraniums for sale – in lots of color variety!

Don’t forget – our gift shop is also open.  You can pick a special piece of handmade jewelry up for mom, a selection of canned goods, honey, maple syrup or some other cute little item we have in our shop! 

This is a perfect opportunity to support your local farmer/business AND make mom smile!

These cupcakes are the perfect spring treat. They're light and refreshing, sweet with just a hint of tartness from the rhubarb. This is my slightly adapted version of the original I found from the Betty Crocker The Big Book of Cupcakes.

Streusel Strawberry-Rhubarb Cupcakes
Streusel
1/2 cup flour
3 Tbsp. sugar
1/4 cup butter, room temperature
Cupcakes 
9 oz. strawberries
1/4 cup milk
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 1/2 cups sugar
5 egg whites
2 1/2 tsp. vanilla
8 drops red food coloring
1 cup finely chopped rhubarb
Frosting
3/4 cup whipping cream
2 Tbsp. mashed strawberries

Preheat oven to 350ºF. Line 24 cupcake tins.

In a small bowl, combine streusel ingredients together with a fork until crumbly. Set aside.

Blend together the strawberries and the milk. This should make 1 1/4 cups of strawberry puree. (Add additional strawberries if needed to make 1 1/4 cups of puree.)

In a medium bowl, combine flour, baking soda and salt. In large mixing bowl, beat shortening 30 seconds. Add sugar, about 1/3 cup at a time, beating well after each addition. Beat 2 additional minutes on medium speed. Beat in egg whites, one at a time, until fully incorporated. Beat in vanilla extract and food coloring.

Beat in flour and milk, alternating with portions of each, starting and ending with flour. Stir in rhubarb.

Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 18 to 20 minutes or until lightly golden. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, chill mixing bowl. Beat whipping cream until stiff peaks form. Stir in mashed strawberries.

Frost cupcakes either using a large piping tip or spreading whipped cream on top of each cupcake. Serve immediately or refrigerate until serving. Makes 24 cupcakes.