Henry and I went to Windy Hill Farms with Connie, Carlos and a couple of their friends to pick fruit. It was a lot of fun! Call ahead for hours of operation: (850) 894-1511.
Blackberries may have been all picked by now, but there should be plenty of blueberries! Muscadines will be in season in a couple of months. You’ve got to search for the peaches carefully and wear bug spray: John (the farmer) helped us find a few that were ripe. The trouble with peaches is that the bugs like them as much as we do, so if you pick them – discard the ones that have holes in them.
Paula is my mother-in-law and her pie crust recipe from The Joy of Cooking (1975) is a “must” for any pie. She uses this recipe for Thankgiving pumpkin pies.
Combine with wire whisk in medium sized bowl:
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
Add to flour mixture and blend with a pastry blender:
- 2/3 cup shortening
- 2 tablespoons chilled margarine
Mixture should be crumbly with crubs no larer than peas.
Sprinkle the dough with 4 tablespoons very cold water. Stir lightly with a fork until it clings together in a ball. Roll dough by hand into a ball, wrap ball of dough in plastic wrap and chill in refrigerator at least one hour before using.
Makes enough dough for a top and bottom crust for one 9-inch pie pan. For a single crust pie, use half of the recipe.
Honey, this post is for you!! I love you!!
Recently, I helped my sister-in-law, Connie Miller, with organizing her parents’ pantry. We had very little money to spend on this project, so we scourged the house for unused items. To save space, we took the oatmeal out of the boxes and found this basket in the office. Connie cut a heart out of foam board we had bought left over from another project, punched wholes in either half, labeled the basket with a red marker and tied it to the basket with red garbage ties.
She also made labels for the wire shelves:
There’s a new restaurant in Monticello, with a cute gift shop full of local artisan crafts! If you go, say hello to Denise (she is the lovely, smiling woman usually at the counter – at least on Saturdays). Rosemary Tree roasts and cures their own meats, so be sure to try the pastrami and roast beef sandwiches! They also feature Sweet Grass Dairy cheese and Lucky Goat Coffee. And, I know for a FACT that they make an effort to support local farmers buy buying local and in season. Wonderful small town restaurant with friendly service, air conditioning and super-clean bathrooms. Also, it’s one of the few places open for lunch after 2:00p.m.
The problem with keeping photos on one’s camera for a long time is that one sometimes forgets to upload fantastic dishes such as this one!! This salad has just a few simple ingredients from the farmer’s market: Red Russian Kale (young, tender curly kale may be substituted), Starfruit, and Strawberries. Dress with a sweet aged balsamic vinegar.