I have been keeping extra busy lately with the fresh produce here in Portland.
First, I made a pie last week for a friend who we helped move. I used my Mom’s wonderful fruit pie recipe and Marionberries and Raspberries from the farmers market. It was delicious and is definately one of my favorite foods. Ever. And everyone loved it 
Marionberry Raspberry pie
Marionberry Raspberry Pie Filling
- 1/2 cup sugar
- 3 Tblsp corn starch
- 3 Tblsp cold water
- salt
- 1 cup boiling water
- 3 Tblsp lemon juice
- Food coloring
- 1 pint raspberries
- 1 pink marionberries
- 1 baked pieshell
- Prepare pie crust of your choosing (I had a frozen one in the freezer to use up).
- Combine sugar, cornstarch, salt and Tblsps of water. Mix well so there are no clumps.
- Add boiling water and cook until thick.
- Add lemon juice and food coloring (I used magenta). Allow filling to cool.
- Stir in berries and then pour into shell. Cool before serving.
I was just a friends birthday yesterday and I decided to make a spin on the pie recipe. I really wanted some cheese cake, so decided to top it with berries
Blackberry Cheesecake
Low Fat Blackberry Cheesecake
- 20 large graham cracker rectangles
- 6 Tblsp honey
- 4 cups 1% low fat cottage cheese
- 10 oz Neufchatel cheese
- 10 oz Fat Free cream cheese
- 1 Tblsp vanilla extract
- 1-1/2 cups sugar
- 2 large eggs
- 5 large egg whites
- 1/2 cup sugar
- 3 Tblsp corn starch
- 3 Tblsp cold water
- salt
- 1 cup boiling water
- 3 Tblsp lemon juice
- Food coloring
- 3 pints blackberries
- Preheat oven to 350, spray 9×13 baking pan with cooking spray.
- Combine graham crackers and honey in food processor until smooth, then press into baking pan. Refrigerate until chilled.
- Blend cottage cheese, neufchatel, cream cheese and vanilla until smooth. There may still be some bits of cottage cheese left. Add sugar, eggs and egg whites and blend well.
- Pour into crust and the bake in the oven about 4 minutes. The middle will seem slightly firm when touched, but still a little “jiggly” under the surface. Turn off the oven and prop the door open and leave cake in oven to slowly cool for 30 minutes.
- Remove cake from oven and allow to cool fully.
- Using the remaining ingredients, prepare the topping the same way the pie filling was created above. Pour over the cake, then enjoy! Remember to keep the refrigerated!
When my parents came to visit they stopped at a Lavender farm up in Washington. Mom got a recipe that I decided it was time to try.
Raspberry Marionberry Lavender Lemonade
Raspberry Marionberry Lavender Lemonade
- 1 can frozen lemonade
- 1/2 can Raspberry Marionberry syrup
- 1 can lavender tea
- Mix lemonade according to the instructions, replacing 1-1/2 can of water with the syrup and lavender tea.
To make syrup just boil berries on the stovetop, optionally adding some sugar to sweeten it up.
Lastly, I have been getting harvests like this from the garden daily.
With that big pile of cucumbers we decided it would be fun to try making pickles. I found this recipe and decided to try it! We added dill, basil and powdered garlic to the recipe, and split the vinegar into 50% cider and 50% white. We used some delicious WallaWalla onions, yum! They are chilling in the freezer, I think we might try some this week!
Recent Comments