Mashed potatoes and mashed potato pancakes.

It is September and vegetables at the farmers’ market are changing.  Potatoes are plentiful.  I buy my potatoes from an organic farmer who grows several varieties.  My mother bought potatoes.  That’s it…potatoes. In a bag.  Potatoes.  Plain old potatoes.  I have discovered that there are many types of potatoes and they are used for different purposes.  And the right potatoes for the right recipe really do make a difference.

This is a simple set of recipes that uses potatoes to make comforting food that can be a side dish or the whole meal!IMG_0355

Mashed potatoes.

Ingredients: potatoes, butter, salt, parsley (fresh or dried). (Olive oil is a good substitute for those avoiding dairy).

Directions:

Peel the potatoes and cut them into similarly sized pieces so they will all cook at the same speed.

 

Bring a pot of water to the boil.  Carefully drop the sliced and chunked potatoes into the boiling water.  Be careful not to splash! IMG_0359Boil the potatoes for about 15 minutes or until a knife easier goes through. (If they start to boil furiously and threaten to spill over the edge of the pot, lower the heat).  Drain.  Mash with a potato masher, a potato ricer, or a big fork…do not use an electric mixer.

 

Drop in butter in pieces (about 4 to 6 ounces total).  Sprinkle with salt.  Add dried or fresh parsley, mix, done, serve.

 

 

“Nothing like mashed potatoes when you’re feeling blue.  Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin, cold slice of butter to every forkful”.  Nora Ephron

 

I love these.  I could eat them every day.

Mashed potato pancakes.

Heat some butter on medium high heat in a large frying pan.  Take a large spoonful of specially prepared or leftover mashed potatoes and make a patty.  Drop the patty into a pile of panko crumbs.  Press gently.  Flip.   Press again.  Put the patty in the frying pan in the melted butter.  Do not touch, flip, or poke at the pancake for at least five minutes.  Slide a thin spatula under the potato cake and flip quickly.  Again…leave alone for five more minutes.  The potatoes are already cooked, we are just crisping the outside.

 

IMG_0372When the cakes have browned on both sides, remove from the frying pan to a plate, top with sour cream and devour.  Luxury!IMG_0382

In preparing this recipe to get photos I served them to my husband who is 100% Irish (yes, we did the DNA…100% second generation) and says he doesn’t like potatoes.  He had seconds of these!

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Where to get the ingredients at the Collingswood Farmers’ Market:

Potatoes:  Savoie Organic Farm (Ask them about their potatoes…they will sell you the right ones for this or any recipe), Flaim Farm, Formisano Farm, Muth Organic Family Farm.

Butter: Hillacres Pride (simply the best….unsalted)

 

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Charlie’s Crepes

As a child I ate crepes for dinner on Friday nights.  Way back then Catholics could not eat meat on any Friday.  My mother’s Friday meal was often palicinke (or crepes…her family was from Czechoslovakia) and tomato soup, from a can.  I have fond memories of that meal despite it’s odd combination.  The palicinke were simply filled with prune lekvar.  Absolutely delicious! A deep and comforting memory of dark, cold evenings around the table.  My mother would make a pile of the thin pancake-like delicacies and we were in charge of spreading the prune lekvar and rolling them up for ourselves.

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Over the past few years there has been a crepe maker in a food truck at the Collingswood Farmers’ Market. Charlie’s Crepes.  He works in a tiny food truck and hungry shoppers line up to breakfast on the parking lot.  There’s a table with a cover where you can sit and eat family style.  He’s there every Saturday from 8AM to noon….regardless of the weather.

For the past several weeks here the temperatures have felt in triple digits with high summer heat and humidity.  And yet, Charlie continues to make his delicious filled crepes from eight to noon.  While I am always tempted by his offerings, quite honestly, it’s been too hot for me!

Luckily, Charlie has his brick and mortar shop in the town in which I live, Merchantville.  So yesterday I saw the OPEN sign and stopped in.  The store is wonderful.  Sparkling clean and lots of interesting design elements.  The coolest ceiling fans I’ve ever seen (pun intended)!  But most intriguing are the menu boards.

Charlie explained to me that one menu board is the “regular” stuff (which changes seasonally as Charlie works with local farmers for the choicest produce) and the other board is the “special” stuff.68983188_1124517434416360_2087988584194768896_o

 

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As we chatted, he’s a really nice man, I made the decision to buy two savory crepes and two dessert crepes. While I was alone for lunch, I knew I would have to share when I got home.

I watched the master at work and saw the crepes being made (I always sacrifice the first crepe to the garbage when I make them).  Lovely to watch.  Charlie told me that he mixes up a large fresh container of batter and can tell when it is the correct consistency by the sound it makes while he’s mixing!  And he never loses one.

The first crepe was Charlie’s Chicken described as “slow braised chicken served on an Asiago spinach crepe with basil caper cream sauce”.  Ooh la la.  The chicken was moist and tender, the sauce delicate and complimentary.  Perfect! IMG_0281

Next I tried Charlie’s “Angel” which is “spinach and asiago with two poached eggs and a caper butter cream sauce”.  Delicious! Poached eggs made a perfect combination with the other ingredients.  (This crepe is only available for breakfast and lunch).IMG_0280

Charlie’s Crepes does make buckwheat batter for those concerned about gluten but he suggests you call ahead to make sure he has it fresh for you.  Also, he is always willing to accommodate your tastes when making a crepe for you.  Talk to him.  Like I said a very nice man with great food in a very nice restaurant.  

While I ate we talked.  He says this summer has been extremely hot and uncomfortable in his little food truck but he loves making crepes and loves the people who come out to the Collingswood Farmers’ Market.  The crepe fillings are made with Buck Wild Bison, Hillacres Pride Bacon, Schoeber’s peaches and apples, Viereck’s tomatoes, Savoie’s potatoes, Davidson’s mushrooms…to list a few.  And Revolution Coffee’s special Charlie’s Blend.

Then it was time for dessert!  I ordered the Banana with Nutella Sauce and whipped cream (which he makes himself)!  And the Schober Orchards Caramel Apple Pie with homemade oat crumble and whipped cream.  The best!  Next time I’m going to bring some ice cream to top mine.  (…Charlie allows BYOB and BYOIC).IMG_0283

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Both desserts were superb and exactly as advertised.

When I asked Charlie what he wanted me to say to the Collingswood Farmers’ Market blog readers and others he became surprisingly shy.  He wants people to know that he loves to cook, he loves to make crepes, his wife, Lisa, helps by making the sauces, he loves his regular customers both at the market and in the Merchantville store, and he wants to make everyone feel friendly, at home, comfortable. 31357600_10156333429522378_7150832785031168000_n

He has limited inside eating space and bigger outside eating space on a patio covered by a pergola and surrounded by soft green grass, and games…like giant Jenga.  Very child friendly.  

Charlies cooks in his food truck every Saturday morning at the Collingswood Farmers’ Market.  He’s in the middle of the market.  You can’t miss his silver food truck kitchen with the table next to it.  He’s there from 8am to noon. The rest of the week he’s at his store in Merchantville.  If you’re coming from Collingswood, turn left at “That Donut Store” on Haddon Avenue, go north on Cuthbert Boulevard past the Courier Post building ( keep the Courier Post on your right and Camden Catholic High School on your left) until you dead end into Centre Street /Chapel Avenue in Merchantville (about a 5 minute ride)…and Charlie’s Crepes is in that shopping center.  Charlie will be happy to see you and make you feel more than welcome…and  then he’ll feed you delicious and comforting food in the form of crepes. Lots of free parking too!

For a number of years my two adult daughters and I would brunch on Sundays.  Not every, but at least once a month.  We like to eat local.  Our Sunday brunch spots have all stopped serving brunch…except Charlie’s Crepes.  We’ll be going there soon and often!

And as for palicinke…I think I’ll let Charlie handle those for me.  Maybe I’ll even bring my own lekvar.IMG_0285

Charlie’s Crepes

117 S. Centre Street

Merchantville NJ

856-320-9511

Hours at the market:  8AM to noon Every Saturday

Hours at the store:  9:30AM to 1PM, 4:30PM to 8PM

Eat in, eat out, pick up for take out.

Marinated eggplant

Deep summer is when eggplant is everywhere at the market.  All kinds.  Sicilian.  Japanese.  Purple.  White.  Striped.IMG_0227

Usually eggplant is turned into a large heavy casserole of breaded and fried eggplant slices smothered with tomato sauce and melted cheese.  And there is nothing wrong with that.  Extremely delicious!  And a lot of work!  This summer has been hot and humid followed by hotter and more humid followed by oppressive.

Here’s a simple recipe for marinated eggplant that takes little effort and produces a light and delicious side dish or salad ingredient that will last for several days.

First choose some lovely eggplants.  I like to peel them but they don’t have to be.  Next slice and salt.  Slicing and sprinkling with salt and draining in a colander will take the bitterness out of the eggplant.  Some are not bitter at all but for this recipe I de-bitter them all.  Sicilian eggplant are round and fat and are quite sweet.  Japanese eggplant are long and thin and are also sweet.

Let the salted eggplant slices sweat off their juice for about an hour.   Rinse them.  Dry them. (The yellow bowl shows the juice that drained out of the eggplant slices).

 

Fry the dried slices in olive oil.  Eggplant slices soak up oil like sponges so be careful.  You do not want too much oil.  Drain the fried eggplant slices on a paper towels.  Allow to cool slightly.

While the eggplant slices are cooling, mix the marinade.  Use 4 parts olive oil to 1 part vinegar.  I used extra virgin olive oil and red wine vinegar.  But you can mix what you prefer. Then add a Tablespoon of dried or 2 Tablespoons of fresh herbs.  I used a mixture of basil, oregano, garlic, parsley, thyme.  But,  here again, you can be creative and use what herbs you like best. IMG_0250

When the eggplant slices are no longer hot, put them in a container and pour the marinade over them.  Cover and refrigerate.  Periodically turn the slices so they are all covered some of the time.  These will last about a week in the refrigerator.

 

These marinated slices of eggplant are delicious with sliced fresh tomatoes on a roll.  They are delicious and make an elegant lunch or late dinner on a platter with tomatoes, salamis, cheeses, bread, olives, marinated artichokes, etc.  And, of course, they are wonderful eaten at the open refrigerator and eaten with a fork.

Eggplant is a wonderful treat during the hot summer and this is a simple and delicious way to enjoy it.IMG_0258

 

 

Eggplant is everywhere….Springdale Farms, Flaim Farms, Buzby Farm, Savoie Organic Farm, Muth Family Organic Farm, Vireck Farm, Formisano Farm, Fruitwood Farm!

Extra Virgin Olive Oil = Villa Barone

Fresh herbs – Flaim Farm, Formisano Farm

Out of this world chicken meatballs.

My grandson, who is five, made these and ATE them!  That is proof positive that these meatballs are mighty marvelous!  When trying a new food my grandson will either say “no thank you” or “it’s a little good”.  These meatballs got a thumbs up and were requested to be made again for supper.

This recipe is full of fresh seasonal ingredients.  It makes 12 to 14 meatballs baked on a tray.  While younger palates like the meatballs on their own…I think the addition of a pesto mayonnaise would be delightful.    That would be just some mayonnaise mixed with basil pesto in a bowl.  Measurements to your taste.

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Ingredients:

1/4 teaspoon of granulated garlic (that’s the children’s version)…two cloves of diced/smashed garlic paste for an all adult party.

1/4 cup fresh basil leaves sliced very thin

1 large zucchini, grated

1 large ear of fresh corn cut off the cob

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated parmesan cheese

1/2 cup Panko bread crumbs

1 pound ground chicken

 

Directions:

  1.  Finely mince the basil.
  2. Grate the zucchini
  3. Add the garlic and basil to the zucchini
  4. Add the corn
  5. Break the egg in a bowl and whisk until smooth
  6. Add the egg, salt and pepper to th zucchini
  7. Add the parmesan, bread crumbs, and ground chicken
  8. Mix all ingredients together
  9. Form 1/4 cup scoops into meatballs
  10. Place on a lied baking sheet and bake for 12 minutes at 425 degrees Fahrenheit.IMG_7321IMG_7323

 

Ground chicken from Hillacres Pride (did you know they sell that?…..they do now!!)

Eggs from Hillacres Pride

Basil from Flaim or Formisano Farms

Zucchini from A. T. Buzby, or Viereck Farm, or Muth Organic Farm, or Springdale Farm, or Savoie Organic Farm, or Fruitwood Farms.

Corn from A.T. Buzby, Echert’s, or Muth Organic Farm,

Parmesan cheese from Villa Barone

 

Quick and easy zucchini bread.

A while back I blogged a recipe for “Z” bread.  It is a wonderful recipe.  But it is a big recipe.  Big loaf.  Big work.  This is an easy and quick recipe.  Two bowls, a spoon, and a loaf pan.  Easy.

The bread is delicious.  Bakes well.  Looks nice.  Tastes great.  And uses up a couple of zucchini.  I choose to use small to medium specimens for this recipe.  The GIANT zucchini that hide in your garden until you trip over them or the ones that get left on your front porch in the middle of the night are not really good for this recipe.

 

Ingredients:

3 eggs
1 cup vegetable oil
1 cup sugar
2 cups grated, unpeeled zucchini (about two medium…I use the small grater holes)
2 cups flour
1 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

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Directions:
1.  Heat the oven to 350 degrees Fahrenheit.  Grease a 9 by 5 inch loaf pan.

2.  Combine the eggs, oil, and sugar in a large bowl and mix until well combined.  Stir in the zucchini.  (You could add walnuts, raisins, and/or chocolate chips at this point).IMG_0196

3.  In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg and stir well.

4.  Pour the dry ingredients over the zucchini mixture and stir until well combined.

 

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5.  Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, about 65 to 70 minutes.  Makes one loaf.


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The longest part is the bake.  The hardest part is waiting for the bread to cool.  Delicious by itself, or spread with butter or cream cheese….while sipping a large glass of iced tea!

 

Zucchini from A. T. Buzby Farm

Eggs from Hillacres Pride

Meat and potatoes

It’s the middle of summer and who wants to think about a pot roast.  But here we are.  Thinking about pot roast.  Sometimes it is really too hot to grill.  My husband doesn’t think so, but I do.  I don’t want him standing over a hot grill while I’m in the air conditioned kitchen.

And…I get tired of summer food.

I am a member of a CSA (Community Supported Agriculture) and have been for several years.  I support A. T. Buzby Farm from Woodstown, Salem County, New Jersey.  I pay them in February to support their farm and they bring me a variety box of vegetables from May through October.  I pick the box up at their stand at the Collingswood Farmers’ Market.  The contents of those boxes dictate what I eat for the week.  I do shop at many other farms stands each week, but my vegetable theme of the week is provided for me by  my Buzby CSA.

This is a photo of the contents of the box this week (those of us who are members get a photo every week so we know what’s coming).fullsizeoutput_6120

When I looked at the box I knew a pot roast was going to be on my menu this week.  I saw carrots, potatoes, and a beautiful Spring onion.  So I  bought a beef chuck roast from Hillacres Pride.  My favorite cut for pot roast. IMG_0148

Ingredients:
beef chuck roast
carrots
potatoes
onion
salt and pepper to taste
pinch of granulated garlic (or however you like your garlic)
1/2 cup water

Directions:
Preheat the oven to 350 degrees Fahrenheit.  Dry the meat with paper towel.

Slice the onion and spread on the bottom of an oven proof casserole that has a lid.  Place the meat on top of the onions.  Season the meat with salt and pepper and granulated garlic…to your taste.

Wash and cut up the carrots and potatoes so they are about the same size and put them around the roast in the casserole.  Pour a 1/2 cup of water into the casserole. IMG_0154Put a piece of aluminum foil on the top of the casserole and then the lid to seal in all the steam and liquid.


Place the casserole in the middle of the oven and let bake for 3 hours.

IMG_0157After three hours, remove the lid and put the meat on a serving platter.  I like to mash the potatoes with butter before serving and sometimes mix the carrots into the potato mash.  But you can simply put the meat, potatoes, and carrots on a large platter and serve.  Using the juice and the onions in the bottom of the pot, make gravy.  Sprinkle with some finishing flour (like Wondra) and either mix with a whisk or spoon or an immersion blender (my preference).

Great meal for winter.  Great meal for summer…especially if your farmer inspires you!IMG_0160

Butter cream icing

Have you ever noticed how birthdays tend to cluster in families?  From March until the end of June our immediate family has a dozen.  Cakes for weeks.  And all different flavors…chocolate, banana, vanilla, carrot.  But each one must be iced with homemade butter cream icing.

This recipe was my grandmother’s.  It was taught to me by my mother.  And I taught it to my daughters.  There is a list of ingredients and there are directions…but it is all accomplished “by feel” and taste.  (You can do this JM!)  This is a technique more than it is a recipe.  I hope you will choose to try it, learn it (by heart…easy!), and pass it on to others.

Ingredients: (all are easily available at your local supermarket)

8 ounces unsalted butter, at room temperature  (I use freshly made butter that I buy from my local farmers’ market…)

at least a 1 pound box of powdered confectioner’s (10X) sugar (I always have two at the ready or a large bag.

1 teaspoon vanilla extract

at least 1/4 cup whole milk
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Directions: Have all your ingredients in front of you, ready to use.

  1. In the bowl of an electric mixer or in a large bowl using an electric hand-mixer (I usually use my hand-mixer), beat the butter and vanilla for a minute or two, until fluffy.
  2. Begin adding….by heaping spoonful…the powdered sugar.
  3. Because the mixture will be dryish…not resembling icing…add some milk.  Just a little bit, a splash.
  4. This is where the technique and trying comes in.  Continue adding sugar and a little bit of milk until the icing is the consistency to spread with a knife or spatula.  Make sure all of the butter and sugar are incorporated.  Add sugar until the mixture appears dry BEFORE adding more milk.

  5. Stop and check the texture and, of course, taste.IMG_0122
  6. With that amount of butter you should have plenty to ice an entire cake.

  7. After the cake is iced, find someone to help lick the beaters and clean out the bowl…

This icing makes any cake great…a box cake or from scratch.  It’s the icing that raises the bar!

Butter was purchased from Hillacres Pride from the Collingswood Farmers’ Market.

The photos here are of my daughter’s banana cake iced for her birthday.  The banana cake recipe follows.

 

Banana Birthday Cake

Ingredients:
2 1/4 cups sifted cake flour
5 Tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2-3 very ripe bananas, mashed (about 1 cup)
10 Tablespoons unsalted butter at room temperature (1 1/4 sticks)
6 Tablespoons vegetable oil
3/4 cup lightly packed light brown sugar
1 teaspoon vanilla extract
3 large eggs at room temperature

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.  Grease two 9-inch round pans using butter or baking spray.  I use baking spray with flour in it.

2.  Sift both flours, baking soda, and salt together into a small bowl and set aside.

3.  In a second small bowl, mash the banana and stir in the buttermilk

4.  In the bowl of an electric mixer…cream the butter, oil, both sugars, and vanilla on medium speed until light and fluffy (about 2 minutes).  Scrape the bowl with a rubber spatula.

5.  Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds.  Scrape the bowl each time.

6.  Add 1/3 of the dry ingredients with the mixer on low speed for about 10 seconds.  Scrape the bowl.  Add 1/2 the banana mixture, mix for 10 seconds.  Scrape the bowl. Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds.  Scrape the bowl and then stir the batter with a wooden spoon several times by had to mix thoroughly.

7,  Pour the batter into the prepared pans.  Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry.  (30 to 35 minutes).

8. Place the cakes on a rack to cool completely.

9.  Eat as is, sprinkled with powdered confectioner’s sugar, or iced with butter cream icing.

 

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Moomin’s vegetable patch summer soup

My husband (known as Pop to his grandsons) is a book person.  Always has been.  Always will be.  He has been reading books to his grandsons (as he did with his daughters) since they were very very young.  He has a wonderful reading voice and even as infants they responded to him.

Our oldest grandson is five years old.  Pop and he have been sharing longer (chapter books) more interesting stories.  They’ve read many Enid Blyton books about the Famous Five and now they are reading Tove Jansson’s Moomin stories.  The Moomins are a fairytale family of Finnish “trolls” who have adventures with their friends and neighbors in Moomin Valley.  Everyone in our family now knows about Moomins.

My daughter, Moomin Reader’s mother, recently purchased the Moomin Cookbook.  She and her sons have made pancakes, cocoa, and, most recently, Vegetable Patch Summer Soup.  They went to the Collingswood Farmers’ Market and easily purchased all of the vegetables needed.

Ingredients:

2-3 carrots
4-6 potatoes
2/3 cup of sugar snap peas (in shells) or 1/4 cup fresh peas (not in shells)
1 small head of cauliflower cut into florets
2 Spring onions (optional)
1 turnip (optional)
2 cups water
1 teaspoon salt
2 cups whole milk
1 Tablespoon plain flour
1 Tablespoon butter
finely chopped chives, parsley, and dill

Directions:

  1.  Rinse and roughly chop the vegetables.IMG_7277
  2. Measure the water into a saucepan.  Bring it to a boil and add salt, carrots, peas, onion, and turnip (if using).  Allow this to simmer for 3-4 minutes then add the potatoes and cauliflower florets.  Simmer on low heat for 10 minutes or until the vegetables are almost soft.IMG_7278
  3. Cook the flour into the melted butter until it is a paste. Whisk the flour mixture into the milk and add this mixture to the soup.IMG_7280
  4. Simmer gently for a further 10 minutes.  Make sure the soup does NOT BOIL
  5. Finely chop the fresh chives, parsley, and dill.  Sprinkle the chopped herbs over the finished soup either in the saucepan or once it has been served into bowls.IMG_7279IMG_7281

 

The soup was a big hit.  The children were a little skeptical about the fresh herbs…but they ate it quite happily…like their Moomin friends would!

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Moominmama making soup!

Cauliflower and fresh dill from Muth Family Organic Farm|
Peas from Springdale Farm.
Viereck Farm sells sugar snap peas
Carrots from the AT Buzby CSA share
Potatoes from Savoie Organic Farm
Spring onion from Formisano Farm and Muth Family Organic Farm
Fresh herbs from Flaim Farm and/or Formisano Farm

Crazy tomato cracker salad

This is the craziest and most delicious side dish ever!  If you are a true fan of Jersey tomato sandwiches, you will love, love, love this!  And making it will make you smile almost as much as eating it.

Ingredients:

3 medium tomatoes, seeded and chopped
(this is a great recipe to use tomatoes that are a little soft),

1/4 cup mayonnaise

1/2 to 2/3 of a sleeve of saltine style crackers (your preference)

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Directions:

  1.  Wash, seed, and chop the tomatoes and put them in a bowl (seeding the tomatoes helps prevents soggy crackers)
  2. Dump mayonnaise in the bowl with the chopped tomato
  3. Crush saltine style crackers (do NOT pulverize and make crumbs) and dump in the bowl with the tomatoes and mayonnaiseIMG_0093
  4. Mix all ingredients together
  5. Eat! (do not let this sit for long…don’t want soggy crackers).

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Done!  I told you …crazy.  Crazy delicious!  This would be a super side dish for burgers (any kind…veggie, beef, bison, turkey…) at your next picnic!  No roll needed!

Tomatoes were purchased at Collingswood Farmers’ Market vendors….AT Buzby Farm, Springdale Farm, Viereck Farm….any Jersey tomatoes will be perfect!

Crustless blueberry pie!

One problem I have after shopping at the Collingswood Farmers’ Market is that I buy too much.  I frequently buy too much of one thing, usually the newest crop to arrive for sale.  This week.  Too many blueberries!

But wait.  Here is an easy (no mixer) dessert that uses 2 1/2 pint boxes of fresh blueberries.  And is absolutely delicious!

Perfect for a picnic dessert!

 

Ingredients:

1 cup plus 2 Tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 cups plus 1/4 cup fresh blueberries, divided

Instructions:

1.  Preheat oven to 350 degrees Fahrenheit.  Spray a 9 inch round pie dish very well with cooking spray; set aside.IMG_0068

2. In a large bowl, add sugar, flour, cinnamon, salt, and whisk to combine; set aside.IMG_0071

3.  In a glass microwave proof bowl or cup, add the butter and heat in a microwave to melt.  Wait a few minutes for the butter to cool before adding the eggs so they don’t get scrambled.

4.  Add the eggs and vanilla to the butter and whisk to combine.IMG_0072

5.  Pour the wet mixture over the dry ingredients and stir to combine; don’t over mix.

6.  Add 2 cups of blueberries and stir to combine;  batter is very thick.

7.  Put the mixture into your prepared pie dish.  Smooth the top lightly with a spatula.

8.  Evenly sprinkle 1/4 cup blueberries over the top.IMG_0079

9.  Evenly sprinkle 2 Tablespoons sugar (that you set aside) over the top and bake for 34 to 39 minutes or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.IMG_0080

10.  Allow the pie to cool in pie dish on a wire rack before slicing and serving.  Can be topped  with whipped cream or ice cream.  Pie will keep airtight at room temperature for up to 5 days.  If it lasts that long!

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Blueberries purchased from AT Buzby, Muth Family Organic Farm, and Springdale Farms. They are available nearly EVERYWHERE in the market!