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Most of you probably know Wendy Warren, a longtime OMP farmer who has two farm stands, one at their farm, 2705 Island View Road, and the other at 8169 Center Road, across the road from Fire Station 2.
Wendy is also a fierce advocate for Alzheimer’s research, as she lost her beloved husband Gary to early onset Alzheimer’s in October of 2014 – ten years ago this month. Each year, she participates in the “Walk to End Alzheimer’s,” and this year, she says, “I thought I’d set a good goal for the Walk at $5000, but I’ve been challenged to raise our team’s goal to $10,000, to honor Gary, and commemorate the anniversary of his passing.
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“Are you able to help me do that? Donations made to any member of Gary’s Gang TC will count toward the total team goal. I’m proud to have on the team Toni Warren, Charity Sawyer, Jolene Barclay, and Melinda Kujawski. Thank you to all who have donated; I appreciate your support!”
Donate to the “Gary’s Gang” team at the Alzheimer’s website here.
Wendy notes, “The worst thing about his diagnosis in 2011 was that there was no hope, no hope at all for any sort of positive outcome. But in the years since he died, huge advances have been made. There are now medications which can control the progression of the disease. We have still not discovered the cause of this most awful disease, and no, there is still no cure, but what there is now is HOPE! And there is hope because so many people have donated toward research which makes hope possible.”
She posted this recipe for Peach Muffins on Facebook the other day, and I asked if I could publish it on the Gazette. Of course, she said yes! Here’s a tasty way to use up all those fresh peaches grown right here on the OMP. And to find out what’s currently on the farm stands, be sure and follow Wendy’s Facebook page, Between the Bays – Warren Orchards. You can also pre-order baked goods on her website here.
Wendy Warren’s Peach Muffins
- 4 1/2 c. all-purpose flour
- 1 1/4 tsp. salt
- 4 1/2 tsp. baking powder
- 2 c. brown sugar (dark)
- 1 1/2 tsp. Vietnamese Cinnamon (if using regular cinnamon, increase the amount to 2 tsp.)
- 3/4 tsp. allspice
- 1/2 tsp. nutmeg
- 2 eggs
- 3/4 c. oil
- 1 1/4 c. milk
- 2 tsp. vanilla
- 4 peaches (454g total) diced unpeeled peaches
- 1/4 c. coarse sugar
Mix dry ingredients in large bowl. Whisk eggs, oil, milk and vanilla together, and stir into dry ingredients. Fold in fruit with flexible spatula. Sprinkle with coarse sugar.
Bake 24 to 26 minutes at 375o. Makes 24 muffins.
Note: This recipe was originally found on the King Arthur Baking website.
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