Last night Just Food Coop had their Annual Meeting and it was a blast and a big success! Me and another JFC board member, Diane, were in charge of coordinating the event, and this year we chose to have it out at Red Barn pizza farm. We put up tables and hundreds of chairs inside their beautiful red barn that was adorned with twinkle lights everywhere. Tammy and Pat, the farmers, cooked us up over 60 pizzas in their brick pizza oven and the JFC deli made delicious salads and desserts. We had water and apple cider for beverages. There was a great bluegrass band playing inside the barn and over 300 people showed up to celebrate! It was a great turn out and sooo much fun, there were kids running around the yard everywhere and chasing the chickens, me and a couple other volunteers manned a kid's art table for awhile. It was a perfect fall evening for this event!
Right now I'm over at Simple Harvest Farm, they are bringing their rabbits to be butchered tomorrow and I'm going to buy a couple but I have one dilemma. I could save some money and buy a couple alive and butcher them myself OR pay more and get buy them butchered and cleaned up. Hmmm... I think I'll end up springing for the butchered rabbits BUT I'm stiiiilll thinking about it.
On another note, last week I attended a family birthday party and made a pie for the celebration. I had some fresh apples and some ground cherries that I had frozen a month ago. These two sounded like they would taste incredible together and they sure did! I couldn't find any recipes specifically for an apple-ground cherry pie but I did find a great pie crust recipe online and an apple blueberry recipe from Pillsbury, here it is, my alterations are in the parentheses:
PIE CRUST
I followed this recipe exactly and it came out great! (Just click on the link and it will open up the recipe on another page):
Buttery Flaky Pie Crust Recipe
APPLE BLUEBERRY PIE (APPLE GROUND CHERRY PIE!)
Filling:
4 cups sliced peeled baking apples
2 cups fresh blueberries (2 cups frozen or fresh ground cherries)
3/4 cup granulated sugar (1/2 cup raw sugar & 1/4 cup sucanat)
1/4 cup all purpose flour
1/2 tsp ground cinnamon (I omitted this)
1 Tbsp lemon juice
Topping:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 tsp ground nutmeg
1/3 cup butter or margarine, softened
(I did half the amount of topping and used whole wheat flour instead of all purpose flour and butter instead of margarine)
1) Heat oven to 425 F. Place pie crust in a 9 inch pie pan.
2) In large bowl, mix filling ingredients; set aside.
3) In medium bowl, mix topping ingredients with fork until crumbly. Spoon fruit into crust-line pan. Spoon topping evenly over fruit.
4) Place pie on middle oven rack; bake 50 to 70 minutes or until apples are tender and edge is bubbly. After 20 minutes of baking, cover entire pie loosely with foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.
Right now I'm over at Simple Harvest Farm, they are bringing their rabbits to be butchered tomorrow and I'm going to buy a couple but I have one dilemma. I could save some money and buy a couple alive and butcher them myself OR pay more and get buy them butchered and cleaned up. Hmmm... I think I'll end up springing for the butchered rabbits BUT I'm stiiiilll thinking about it.
On another note, last week I attended a family birthday party and made a pie for the celebration. I had some fresh apples and some ground cherries that I had frozen a month ago. These two sounded like they would taste incredible together and they sure did! I couldn't find any recipes specifically for an apple-ground cherry pie but I did find a great pie crust recipe online and an apple blueberry recipe from Pillsbury, here it is, my alterations are in the parentheses:
PIE CRUST
I followed this recipe exactly and it came out great! (Just click on the link and it will open up the recipe on another page):
Buttery Flaky Pie Crust Recipe
APPLE BLUEBERRY PIE (APPLE GROUND CHERRY PIE!)
Filling:
4 cups sliced peeled baking apples
2 cups fresh blueberries (2 cups frozen or fresh ground cherries)
3/4 cup granulated sugar (1/2 cup raw sugar & 1/4 cup sucanat)
1/4 cup all purpose flour
1/2 tsp ground cinnamon (I omitted this)
1 Tbsp lemon juice
Topping:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 tsp ground nutmeg
1/3 cup butter or margarine, softened
(I did half the amount of topping and used whole wheat flour instead of all purpose flour and butter instead of margarine)
1) Heat oven to 425 F. Place pie crust in a 9 inch pie pan.
2) In large bowl, mix filling ingredients; set aside.
3) In medium bowl, mix topping ingredients with fork until crumbly. Spoon fruit into crust-line pan. Spoon topping evenly over fruit.
4) Place pie on middle oven rack; bake 50 to 70 minutes or until apples are tender and edge is bubbly. After 20 minutes of baking, cover entire pie loosely with foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.
Combine pie crust ingredients the night before cooking pie, do not over stir.
Form crust ingredients into a ball, next cover it with plastic and refrigerate overnight.
The next day, roll out your pie crust.
Then place pie crust into a 9-inch pie pan.
Set prepared pie crust aside and prep filling ingredients, first peel and slice apples.
Measure out your ground cherries for the filling.
Combine apples, ground cherries, and the rest of the filling ingredients.
Now spoon the filling mixture into the prepared pie crust.
Spoon the topping ingredients together and then stir, next spoon the topping on top of pie and place in a 425 F oven for 50 to 70 minutes.
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