Sunday, July 27, 2008

Blueberry Pie

Local Ingredients
4 C. Blueberries (from assorted farmer's markets and stores)
1/2 recipe pie crust

1 tart apple, grated (unseasonable, but helps it keep it's shape)
3/4 C sugar
2 T flour
1 t lemon or lime juice
lemon zest (optional)
1 T cinnamon (optional)

Roll out pie crust and fit into pie pan. Preheat oven to 400*.

Mix blueberries with grated apple, flour, sugar, lemon juice and optional cinnamon or lemon zest. Pour into prepared pie crust. Top with another pie crust and flute edges. Prick with fork to allow steam out and bake 40 minutes or until lightly browned.

Notes: Do not leave out the apple which helps the pie bind together. Otherwise you will need to add tapioca or corn starch which changes the texture and flavor.

I used half whole wheat and half all purpose for the crust which made for a much denser but flavorful crust. Some people get fancy by brushing egg white or sugar on the crust, some like an intense lemon flavor, some like cinnamon. Great use of our spring bounty of blueberries!

Wednesday, July 9, 2008

Corn and Tomato Salad

(Warning: recipe blatantly stolen from a friend and adapted.)

Local Ingredients
Corn on the cob from Rineer Family Farms at Rittenhouse Farmer's Market
Wissahickon Tomatoes from Rineer
Red Onion from Red Earth Farm
Feta from Sue's Produce
optional: cilantro or favorite fresh herb

Remove husks and silk and boil ears of corn in salted boiling water 5-10 minutes until tender. Let cool slightly. Using a good quality chef's knife, turn ear on it's end and remove kernels (or use a special corn huller).

Dice tomato and onion and mix with corn kernels and cilantro. When ready to serve, top with crumbled feta and mix slightly.

Tuesday, July 8, 2008

Zucchini/Potato/Goat Cheese Frittata

Mmmm... this was delicious.

We used some items from our farmshare, delivered weekly by Red Earth Farms.
Red Onions
Red New Potatoes

Other Local Ingredients:
Appletree Farms Goat Cheese from Sue's Produce or any local cheese, crumbled or diced
Eggs from Rineer Family Farms at Rittenhouse Farmer's Market
Mushrooms from the Kennett Square mushroom guy at Rittenhouse Farmer's Market

Heat up a cast iron skillet until hot. Add oil (safflower works well, olive oil is fine) until hot. Add finely sliced onions and let onions cook until caramelized. Add finely sliced potatoes and saute until nice and brown and soft (about 10 min).

Remove onions and potatoes. Add the zucchini and mushrooms, cook until tender. Meanwhile, heat up the broiler of your oven.

Re-combine potatoes with the veggies; season to taste with salt and pepper; a spready into an even layer in the cast iron pan. Drop spoonfuls of goat cheese on top of the veggie mixture. Beat 4-6 eggs together in a separate bowl, season with salt and pepper, and pour onto the veggie mixture. Place the entire pan under the broiler until the eggs are cooked, the top is puffy and browned, and the goat cheese is delicious and melty.

We served with some wonderful fresh salsa made by one of the chefs, a loaf of french bread from metropolitan, and a lovely bottle of Prosecco. Yum yum.