Page 34 January 2013 Colin Kile’s desire to eat better food, spurred by the documentary Food Inc., has led to his thriving business, Colin Kile Farms. Grandmother’s Lemon Poppy Seed Breakfast Cakes (from Colin Kile Farms) Cakes: 3 cups plus 3 tbsp. cake fl our 1 tbsp. baking powder ½ tsp. baking soda ½ tsp. salt 2 tbsp. poppy seeds 10 tbsp. unsalted butter 1 cup plus 6 tbsp. sugar 2 large eggs at room temperature 1 ½ cups plain yogurt 1 tbsp. lemon zest Filling: 8 oz. cream cheese at room temperature 1 tsp. vanilla extract 2 large egg whites, at room temperature ½ cup sugar Preheat the oven to 350°. Make the fi lling: Beat the cream cheese and vanilla in a stand mixer with the paddle attachment on medium speed until smooth. Transfer to a bowl. Clean the mixer. Add egg whites to the mixer and beat with whisk attachment on medium high speed until frothy. About 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form. About 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add remaining cream cheese mixture and beat until smooth. Transfer the fi lling to a pastry bag fi tted with a large round tip. Set aside. Make the cakes: Line the muf fi n pans with parchment paper liners. Sift the fl our, baking soda, and baking powder and salt into a bowl. Whisk in the poppy seeds. Clean out the mixer. Beat the butter and sugar with the paddle attachment on medium speed until fl uffy. About 5 minutes. Beat in the eggs one at a time. Beat in the lemon zest until combined. Add half the fl our mixture and beat on low speed until almost combined, then add half the yogurt. Add the remaining fl our mixture. Then beat in the remaining yogurt. Beat until just combined. Do not over mix. Divide the batter among the prepared muf fi n cups. The cups should be about ¾ full. Insert the pastry tip half way into each and pipe about 1 tbsp. fi lling into the middle of the batter. Bake until a tooth pick inserted into the cake (not the fi lling) comes out clean. About 25 minutes. Transfer pan to a cooling rack and let cool for 15 minutes, then remove the cakes to cool completely. 14-year-old farmer fi nds calling after documentary By Amanda Goossen Three years ago, Arcadia resident Colin Kile saw a movie that changed his life. After watching Food Inc , a documentary examining the way food is grown and produced in the United States, Colin, who was 11 at the time, was horri fi ed. He and his father, Don, made a promise to dramatically change the way they were eating. “My dad and I made a pact that day. We decided to give up McDonald’s, except the shakes because they are too good. And to eat as organically as possible,” Colin said. What came next, however, took Colin on a journey that would teach him far more than just dietary lessons. He started his own farm. Continued on page 35 Mexican-American Fusion with European & South American Influences 4280 E. Indian School Rd. Suite 101, Phoenix, AZ 85018 www.milagrogrillaz.com . 602.773.5844 Milagro GRIL L Now Serving Brunch Saturday & Sunday 10am - 3pm 2012 Arizona Taco Festival Grand Champion! Award Winning Tacos! Arcadia ’ s New Dining Hotspot ! from your friends at Pete’s Happy New Year!!! Happy New Year!!! x Burgers, Dogs, Burritos x Scrumptious Fish & Chips! x Drive Through/Take-out Orders are Our Specialty x Now Offering Children’s Menu at Some Locations! x 32 oz. soda for 9 9¢ Need a menu? Visit our web site: www.petesfishandchips.com x 3920 S. Central Ave., Phoenix x 4121 N. 44th St., Phoenix Fax: 602-952-9233 x 5516 W. Glendale Ave., Glendale x 9309 W. Van Buren, Tolleson We’re happy to serve you at any one of our 8 convenient Valley Locations x 22 S. Mesa Dr., Mesa x 1017 E. Apache Blvd., Tempe x 1111 E. Buckeye Rd., Phoenix x 2628 W. Van Buren, Phoenix 602-956-0178 4144 E. Indian School Happy New Year Arcadia! ~ from your friends at the Tee Pee 9 9 9 9 9 9

Page 35 January 2013 Farm Continued from page 34 “We started with one large garden box,” he said. “But we realized how much space we had and I planted a few more. Before long I had six beds as well as various other spaces in the yard.” Colin’s garden is now two large chicken coops, six large garden boxes as well as numerous herb containers and even fruit trees. His hard work is obvious, with well- manicured rows of vegetables growing strong. “When it’s time to harvest, I’ll come out with a big bucket of water and put everything in it,” Colin said. “I’ll clean it and prepare it for my customers.” His customers are friends, family members and local residents who have come to hear about Colin’s efforts and who now wait patiently for the Colin Kile Farms harvest time. When his romaine, carrots or Brussels sprouts are ready, Colin sends out an email letting his customers (about 20 to 25 people) know what he has and how much it will cost. At his last romaine lettuce harvest, local caterer Tracy Johnson bought almost his entire crop. By Amanda Goossen Fifteen years ago, after the birth of her fi rst child, Kelly Garcia started baking. “I wanted to bake my kid’s birthday cakes,” Kelly said. Before long, friends and family members were asking her to make cakes for them as well. A small business was on its way. “Over the years I thought my baking could turn into something more, but I was waiting for my three children to be in school full time.” So, three years ago with her children off to school each morning, Butter and Me was born. Working out of a commercial kitchen, fi lling orders for her farmers market booth as well as those who had heard of her by word of mouth, Kelly had become quite busy. “I felt like we had a very organic growth,” she said. That steady growth has brought Butter and Me to open its doors in Old Town Scottsdale, 4014 N. Goldwater Blvd. In a simple and homey space with a large open kitchen, Kelly and her baking team create layers of pastry, butter cream and absolute decadence. Kelly doesn’t pretend to be a pastry chef. Armed with her grandmother’s recipes, as well as a few ol’ reliables she constantly adjusts and modi fi es, Kelly bakes up a storm in a small oven. “We aren’t trying to re-invent the wheel. I’ve used the same cake recipes for 15 years. I don’t even know where they came from. I just play with them and have fun with fl avors,” Kelly said. Butter and Me has an impressive lineup of treats ranging from coffee cake, quiche, whoopie pies, cookies, pop tarts, cupcakes and scones, each in a new fl avor each day. Cookie options range from chocolate molasses, chocolate chip sea salt, cranberry oatmeal with pecans, and shortbread (in a variety of fl avors such as rosewater and rosemary). Pop tart fl avors include apple cinnamon, cranberry, chocolate ganache and cinnamon. Items and fl avors change each day, depending on ingredient availability and the creativity of the kitchen. Special orders can be made and Kelly enjoys the challenge. “We encourage customers to make special orders. I love having someone throw ideas at me and seeing what we can come up with,” she said. The apple cinnamon pop tart and chocolate chip sea salt cookies have become a regular part of my own diet. Together with a cup of coffee from the in- house coffee bar, Purpose Coffee and Tea, there is no better way to take a small break in the day. The comfortable atmosphere, kind and lovable people and the desserts, which are absolutely unmatched in the area, make Butter and Me, the best bakery in town. I promise. Amanda Goossen is the stay-at-home mom of a 4-and 6-year-old and creator of www.litfestmagazine.com. She searches the Valley for the best sweets to share with Arcadia News readers. “It’s funny,” said Colin’s dad, Don. “At the grocery store we see all these perfectly shaped vegetables. But here we’ve realized that only one-in- fi ve carrots are shaped perfectly. “Colin lets us eat the nonperfect carrots but saves the well-shaped produce for his business.” Colin’s business doesn’t stop there. Last year, while baking his great- grandmother’s beloved breakfast cakes using his eggs and produce from the farm, Colin had an idea. Zucchini, lemon poppy seed, banana pecan, carrot and chocolate breakfast cakes, as well as cartons of eggs and homemade pesto, have all become part of Colin’s business. “I’m so proud of everything he’s doing,” Don said. “Colin keeps his own books, fi les a tax return; it’s a real business that he has to run. “I got him started, but now he has to pay attention to cost and pro fi t.” And this year, when Colin bought himself his own road bike with his earnings, he was able to see the rewards for all his hard work. “It was pretty cool,” Colin said. More information is available at ColinKileFarms.com. For this baker, it’s not just birthday cakes anymore