featured chef: The BomBAS
Why do I support local?
Breelyn Bomba
“We support the farmers market because of the fresh, high-quality ingredients. And they are available year-round, between the outdoor farmers market and Boone Street Market.
By supporting local farmers, we chefs help sustain local agriculture. We help ensure a diverse food system, which ultimately benefits everyone!”
Alex Bomba and Breelyn Bomba (as well as their family) are synonymous with farm-to-table and local food support, particularly in Jonesborough, TN.
Main Street Catering is their brick and mortar, and Cured Meats is available online.
This month they are the chefs, 13 years in a row running, for the Jonesborough Locally Grown’s annual Farm To Table fundraiser dinner, the largest event fundraiser for the organization which provides a stable market for hundreds of farms and food producers in the region.
The featured recipe is a French Vanilla Berry Cake that will be the dessert course at Farm To Table this year!
french berry cake
Ingredients
- 1 1/3 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 stick softened butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup sour cream or yogurt
- 2 cups berries (chopped, if strawberries)
Instructions
- Preheat Over to 350 deg. Grease a round 9″ pan and add parchment paper to the bottom.
- Mix together the dry ingredients of flour, baking powder and salt.
- Whip together the butter and sugar until light a fluffy. Add each egg one at a time. Add vanilla. Beat well.
- Add in flour mixture one scoop at a time until just incorporated.
- By hand with a spatula, fold in the berries. Don’t over mix the batter.
- Spread the batter into the prepared pan. Sprinkle the top with sugar.
- Bake 35-40 minutes.
