Happy 4th of July! To celebrate, my husband made a “Red, White, and Blueberry Pie.” Here’s the recipe:
- 5 cups freshly picked fruit (he used 1 1/2 cups rhubarb, 1 1/2 cups raspberries, and 2 cups blueberries)
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cups flour (he used whole wheat)
- 2 t. cinnamon
- 1 t. vanilla
- pie crust (for the perfect pie crust, travel HERE)
Mix all ingredients together and pour into pie crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Or be creative and make a woven lattice top! Then brush with milk and sprinkle with sugar. Bake at 350 degrees for about 45 minutes or until the pie crust is golden brown and the fruit filing is bubbly.
Serve with vanilla ice cream and enjoy!
In case you’re looking for some recipes to try, how about:
Ana made a delicious kale salad for our Solstice Potluck this weekend. For those of you who missed it (or are craving some more), here’s the recipe:
- 1 large bunch of kale
- olive oil
- lemon juice (we used the juice of 2-3 lemons)
- nutritional yeast (optional)
- toppings (we used cranberries & cucumbers)
- Wash and derib the kale.
- Combine olive oil, lemon juice and salt (to taste) to make a dressing for the kale salad.
- Massage the dressing into the kale leaves.
- Add in nutritional yeast and mix well.
- Toss in the toppings.
- . . . and Voila! You have a delicious kale salad.
We started our hummus by making the tahini sauce which, all by itself, is good with Falafel, in pita sandwiches, over roasted broccoli and cauliflower, and as a sauce on baked fish. Then we added chickpeas, spinach and the Mike Mahr’s Kalamata Olive flavored salt and Voila – we had a tasty batch of hummus:
* * *
The Tahini Sauce (from Ana’s Mom)
This recipe makes about 1 1/2 cups but leftovers can be thinned down with a bit of water or oil to make a high protein salad dressing or to be used dip for carrots or celery)
- 3 – 4 medium sized cloves of garlic (peeled and finely chopped or crushed)
- 1 cup tahini paste
- 3/4 to 1 cup cold water (we used lemons from our lemon tree!)
- 1/2 cup fresh lemon juice
- 1 teaspoon salt (we used Mike Mahr’s basil salt for the base)
Mix garlic and tahini and blend in 1/2 cup water, lemon juice and salt. Add rest of water 1 tablespoon at a time until the consistency is able to hold its shape on a spoon.
* * *
- tahini sauce
- 3 cups chickpeas (or 2/3 chickpeas to 1/3 tahini)
- 1/2 bag of spinach
- Kalamata Olive flavored salt
- cold water
Blend the chickpeas with the tahini sauce, adding water if the consistency is too thick. Then add the spinach and flavored salt. Blend together and enjoy!
We’re two weeks into the 2014 CSA season – the bees are happy, the garden is bumpin’ and, best of all, Ana is back!
Here are a few spring pics:
EFFORTLESS GARDENING™ WITH
THE FELDENKRAIS METHOD® OF
AWARENESS THROUGH MOVEMENT®
Taught by Bob Hunter, Certified Feldenkrais Teacher®
HAVE A GREEN THUMB WITHOUT AN ACHING BACK!
Experience the joy of gardening and feel great too! In this workshop you will discover that basic gardening tasks such as digging, planting, weeding, hoeing, and raking can be easier and more pleasurable than you ever thought possible. Through a series of gentle, easy-to-do movement explorations you will learn efficient ways to pull, push, squat, lift and carry. This workshop is for those of all ages and degrees of experience. Wear loose comfortable clothing. Bob Hunter is an experienced and certified Feldenkrais® teacher and an enthusiastic gardener. If you have questions please feel free to call him at (717) 328-2363.
Date: Sunday, June 22, 10 Am – 4 PM
Place: Amazing Heart Farm, 181 Orrtanna Road, Orrtanna PA 17353
Registration: Contact Elizabeth Weller at firstname.lastname@example.org or 717.339.8443
Lunch will be potluck so please bring something to share!
Feldenkrais®, Feldenkrais Method®, Awareness Through Movement®, and Functional Integration®, are registered service marks; and Guild Certified Feldenkrais Teacher® is a certification mark of the Feldenkrais Guild® of North America.
This morning Jen Caplan & Helena Yang, both seniors at Gettysburg College, visited the farm for Gettysburg College’s annual Day of Service in honor of Emily Silverstein. This year’s Day of Service was coordinated by Ana Masiel (one of our interns last summer). You can read more about it HERE.
So, this morning Jen & Helena helped plant cabbage, broccoli, and cauliflower transplants outside:
Jen & Helena getting transplants from the greenhouse.
Helena digging holes for the transplants.
Jen getting ready to plant some broccoli.
And the broccoli has a new home.