I love seeing what's blooming and growing at the farm. It makes me dream of the day when we move there and I get to have a huge (well ok, maybe not huge but big!) garden and lush flower beds. One day, I'll have all sorts of things to cook that come from our farm and flowers to bring in the house. In the meantime, it's exciting to discover what plants are showing off.
This last weekend, we found these just starting to ripen:
Our son went with us...before I knew it, he was out picking them. He got enough to make one of these:
Thank you, Jay! It is delish!!
Here's the recipe he used:
Recipe for Blackberry Pie:
Double-crust pie pastry (see below)
4-5 cups fresh blackberries (can use frozen)
1 cup of sugar
1/4 cup of flour
1 1/2 Tablespoons lemon juice
1/4 teaspoon of salt
1 Tablespoon butter
*Roll out 1/2 the pastry to 1/8" thickness on a lightly floured surface. Place in pie pan and trim edges.
*In another bowl, combine berries, sugar, flour, lemon juice, and salt. Toss well. Pour into pastry shell;
dot with butter.
*Roll remaining pastry to 1/8" thickness then cut into 1/2" strips. Arrange strips over pie in a lattice
design; trim even with bottom pastry, folding under and crimping to seal edges.
*Bake at 425 degrees for 10 minutes, reduce heat to 350 and bake 45-50 minutes more or until crust is
browned. Serves: 8
Double Pie Crust
2 cups flour
1 teaspoon salt
2/3 plus 2 Tablespoons of shortening
4-5 Tablespoons cold water
*Combine flour and salt; cut in shortening until mixture is crumbly. Add water one Tbls. at a time, stirring with fork until mixture is moist and forms ball. Divide into 2. Roll Pastry out and fit into pie shell. Use 2nd half for top.
I think I will be bringing more of these beauties home next time...maybe Jay will make another pie (pretty please?) or we'll just put them on ice cream or perhaps eat them all by themselves....
Who wants to go berry picking?
I noticed the muscadine grapes are growing. Hm, wonder if he's up to making jelly the end of June?
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