Blueberry Bonanza!

So, Dungeness Meadow Farm finally opened its doors (okay, netted gate) for blueberry u-pick on Saturday morning at 8:30 am. Justin and I showed up at 8:45. We were there past noon. We couldn't stop. We envisioned enjoying organic blueberries the size of grapes well into the darkness of winter--a little something summery to go with all of the winter squash that we will, likely, be enjoying for every other meal.

We picked 50 lbs. Shortly after, we bought our first appliance--a deep freeze to house our bounty.


Of course, there are still plenty to enjoy fresh. We've been eating them by the handful, in pancakes, in breakfast bars, and in a blueberry swirl loaf that was baked in our solar oven! Oh, my! Yeah for late-summer blueberries!

Blueberry Breakfast Bars
adapted from Local Vegetarian Cooking by Debra Daniels-Zeller

crust:
1/2 c. butter
3/4 c. honey
1.5 c. whole wheat flour
1.25 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. salt

filling:
2 c. blueberries
2 TBS. brown sugar
2 TBS arrowroot powder
2 TBS lemon juice

1. Heat oven to 400 degrees. Cream together butter and honey. Add remaining crust ingredients and mix well.
2. Pat half of the mixture into a 9x9 pan and set aside.
3. Combine blueberries and sugar in a saucepan with 1/4 c. water and heat over medium. Cook and stir until blueberries are broken.
4. Combine arrowroot powder with 1 TBS of water--mix well. Add it to the blueberry mix and cook on low until the mixture thickens. Remove from heat and stir in lemon juice.
5. Spread filling evenly over the crust. Sprinkle the rest of the crust over the filling. Sprinkle an additional handful of of rolled oats on top.
6. Bake for 30 minutes or until browned on top. Cool before cutting.

sun-baked blueberry swirl loaf

Devil's Shoelace Handpies: a piece of pie that you can hold!

Oh, yes...the time has come....
Washington's own native trailing blackberries (Rubus ursinus) are ripe ripe ripe for the picking! Woot.

Also known as devil's shoelace, this plant makes you work for its little juicy gems of yum. The best patches that I've found are in old clearcuts, where walking around brings out your natural clumsy. The devil's shoelace is great at tripping you while camouflaging the giant mountain beaver hole that you're about to stumble into. Totally worth it!

Last weekend, Justin and I ventured to the most bountiful trailing blackberry spot that I've ever seen. In about an hour, we stained our hands, lips, and clothes a satisfying shade of red and collected about a gallon of berries. Since they take a long time to collect, we didn't want to blow them all in one pie--though that would have been quite joyfully glutenous--so, we decided on something even better-- Handpies!

Handpies. Not only do they travel well--we took a few up to Hurricane Ridge to devour while we checked out the stars--but they extend the supply of berries. I made about 12 pies and used only 3 cups of berries. We had many left to eat naked (the berries, of course), with yogurt, or tossed in smoothies.

Happy berry season, folks!

Devil's Shoelace Handpies

crust:

2 1/2 c all-purpose flour
1/4 tsp salt
1 TBS sugar
1 c (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 c ice water

In a bowl, combine flour and salt with a fork. Add butter, and mix it by smashing the butter and flour between your finger tips until mixture resembles coarse crumbs with some larger pieces remaining.

Add water a tablespoon at a time until the dough holds together without feeling sticky.

Turn out dough onto a clean work surface. Divide in half, wrap in plastic, and refrigerate at least 1 hour or overnight.

Filling:

3 cups of trailing blackberries (or other seasonal fruit)
1/4 c. sugar
1 TBS. arrowroot powder or cornstarch

Mix together with a fork.

Assembly:

1 egg, beaten
sugar in the raw

Set oven to 425°F.

On a lightly floured work surface, roll out the first ball of dough to about 1/4-inch-thick. Using a 4 to 5-inch cookie cutter, cut into rounds and transfer to a greased baking sheet.

Place about 1.5 TBS of blackberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to create a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Slash the top of each pie to make vents for cooking berries. Sprinkle with sugar in the raw or another coarse sugar.

Repeat this process with second half of dough and remaining filling on second baking sheet.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

Do it! Don't delay!

Feedback! Pretty please, with cheese on top!

Hello, out there. If you're there, I have a really important question for you...

WHAT'S YOUR IDEAL GRILLED CHEESE SANDWICH?
type of bread. type of cheese. toppings. methods.

Thanks for your help. Details to follow...

my favorite includes bread and butter pickles...and, if i'm lucky---velveeta!

do you slice it or shred it?