Mariquita Farm

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Photo essay of elderberry pie making
link to the savory part of this meal

Rolling the dough, but James didn't roll it, he just pounded it out mostly. Then he rolled just a bit.

Rolling the dough onto the rolling pin to place in the *metal* pan
shaping the dough in the pan. Chef J. said that metal is better for crisping up the dough.
final forming of the bottom crust
The crust is filled
Shaping the top crust
Happy with results so far
crust is brushed lightly with water, then sprinkled with sugar
The final product! James called it the San Andreas pie, since it had an impressive fault line.

Elderberry Pie Recipe:

1 metal pie pan, enough dough for a 2 crust pie, 3 cups washed and stemmed elderberries, 1/2 cup flour, 1 1/2 cups sugar. Mix the washed elderberries with the flour and sugar, add to uncooked pie crust. Add pie crust top. Brush lightly with water and sprinkle with sugar. Bake in oven (ours was at 400 degrees) and make sure it doesn't burn, but that the elderberries are all truly cooked through. The pie was delicious, by the way.

James also made a little 'ice milk'. He took the whole milk he and Mr. Chardgirl picked up at Deep Roots Ranch (any whole milk will do!) and chopped lemon verbena and lime leaves (formerly known as 'kaffir', not a nice word to use!) and put them in 1 1/2 cups of milk with about a half cup of sugar, into a pyrex cup, then heated it in the microwave. Then we chilled that for about 3 hours while making the rest of the meal. After eating, we strained the chilled milk/herb mixture, and then put that in my little Donvier ice cream maker. Wow. This was a treat!

 

 



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