Week 10 of my Fresh Fork Market summer and I’m not even halfway through – that’s exciting! As the seasonal crops transition into mid-summer fare, I am enjoying the change of flavors and opportunity to move into different categories of recipes. This week’s FFM bag included candy onions, tomatoes, 3 lbs. Yukon Gold potatoes, blackberries, Early Gold apples, Italian sausage, fresh basil, and the best-tasting cantaloupe I have had in a long time.
Since I was out of town last week and did not pick up my bag, I used the credits to pick up some additional items for this week. More Early Gold apples were my first choice – we are ready to bite into a fresh-picked crisp eating apple! Cherry tomatoes and fresh blueberries were added next, along with some delicious granola for breakfast. My daughter begged for the ground beef for cheeseburgers – again. And I threw in the kielbasa for a quick meal later in the week. So much color and flavor came home with me, I feel inspired to be creative and maximize the nutrition of these foods in my cooking this week.
Fresh blueberries at our house can mean only one thing: Blueberry Cream Pie. When my husband and I were married 27 years ago, we enjoyed some delicious meals on our honeymoon. But our absolute favorite was a blueberry cream pie. In fact, we had it for dessert several times. For a few years I searched through magazines and cookbooks hoping to find a similar recipe. (Remember, this was before Pinterest!) Finally I found a recipe that looked promising. After our first bite of this pie, we knew we had found what we were looking for. In fact, we actually like this recipe better than the original pie. Now it is a staple at our house in blueberry season and even occasionally in the middle of winter if I thaw some frozen blueberries. Here’s the recipe for Blueberry Cream Pie as it appeared in Country Magazine, 1995:
- 1 cup sour cream
- 2 Tbsp. flour
- 3/4 cup sugar
- 1 tsp. vanilla
- 1/4 tsp salt
- 1 egg, beaten
- 2 1/2 cups fresh blueberries (frozen are OK, but do not thaw; may need to bake slightly longer)
Beat the first six ingredients for 5 minutes or until smooth. Fold in blueberries. Pour mixture into unbaked 9″ pie crust. Bake at 400 degrees for 25 minutes. Remove from oven. Sprinkle the following topping on the pie:
- 3 Tbsp. flour.
- 1 1/2 Tbsp. butter
- 3 Tbsp. chopped pecans
Combine these 3 ingredients to form a soft crumb topping. Bake for 10 more minutes. Chill before serving. Delicious!
Fresh Fork Market is hosting their next canning event on Saturday, August 16th. It’s all about tomatoes-canned tomatoes and tomato sauce. It’s not too late to sign up. Check out the Fresh Fork Market Canning Club on Facebook. It’s sure to be a good time!