Monday, July 28, 2008

Pick Your Own Farms

< Today we went blueberry picking. This is our third trip back to The Monahan Farm this year.
Our goal is to try and pick 40 pounds of blueberries. So far we are at 15 pounds. We have a long long way to go. It doesn't help when Shorty picks one, eats one, and then picks one.

He came up with a good method that helped move it along. He cupped his two hands together and I would place a bunch in his hands, he would place them in the bucket and then we would repeat. He felt like he was being a big help and we were able to fill the buckets quicker.

I think he had a slight tummy ache after eating those blueberries. Hopefully we will be able to go again sometime this week.

A great tip I was given to freeze them is, place them in a single layer on a cookie sheet and put them in the freezer for about 20 minutes. After take them out and put them in some kind of freezer container.

Tonight grandparents and great gram came over for dessert. We served Raspberry Turn Overs. The raspberries came from Monahans. I made a dozen or so turn overs when we picked the raspberries few Weeks ago. They are easy to make and freeze well. The recipe is below. I got the recipe out of Better Homes & Garden New Cook Book. I have modified it a little for our family.
Pastry for Double-Crust Pie

  1. 2 cups of flour
  2. 1/2 teaspoon salt
  3. 2/3 cup of shortening ( I like to use butter that is local)
  4. 6 to 7 tablespoons of water

Double this recipe to make 8 turn overs

Stir together flour and salt. Cut in the shortening till pieces are pea size.( You can use two knifes or pastry blender to combined the two).

Sprinkle 1 tablespoon of water over part of the mixture: gentle toss with fork. Push moistened dough to the side of bowl. Repeat using 1 tablespoon at a time until mixture is moistened. Dived the dough into 4 balls ( 8 if you doubled the crust recipe) . Put the dough in the refrigerator while you make the filling.

Raspberry Filling
  1. 1/2 to 3/4 cup of sugar
  2. 3 tablespoons of all-purpose flour
  3. 5 cups of fresh or frozen unsweetened raspberries

In a large bowl stir together the sugar and flour. Add raspberries. Gently toss until all the raspberries are coated. If using frozen fruit let it sit for about 15 to 30 minutes .

Roll out each pasty ball into a circle. Dough should be smooth before you place the filling on top. Place about 1/4 cup of filling on each pasty . Fold in half. Press edges of Turn Overs with a fork. Mark slits on top with a fork. Place on a cookie sheet or flat cooking stone.

Place parchment paper on rack to catch any over flow. Cover edges with aluminum foil to prevent burning. Cook in a 375* oven for about 20 minutes. Remove foil and cook for another 20-30 minutes. Frozen berries will take longer to cook. You can tell when they are done by looking at the crust. It should be golden brown. The juice that seeps out should be thick.

You can also cook these on the grill (I used a couple mini cast iron skillets). Grease bottom on pans.Place two Turn Overs in each pan. Have grill on low. The temperature should be around 300*. You do have to keep constant watch when it is on the grill. If it is cooking to fast, move to part of grill that doesn't have any flame. The heat will cook the turn over. Use a metal spatula to lift around the Turn Over as it cooks. This keeps it from sticking to the bottom of the pan.

You could use almost any fruit in this turn over. Raspberries Turn Overs just happen to be my husband's favorite. My son & I love apple. Can't wait for apple picking season.


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