Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
Derrick Dones wrote:Steve, my office participates in the Louisville Farm to Table program. You can find details here: http://wellnation.net/healthy-business/ ... businesses
Today was our weekly mini-market day, the first we've had in over two weeks due to limited crop availability b/c of weather reasons, and the farmer had lots of product (a few tomatoes, kale, swiss chard, green onions, locally raised lamb, beef and pork) including peaches. They were fairly small, but they were available. One of the pre-reqs of being part of this Sarah Fristchner run program is that the produce is grown locally, so I'd say that these peaches were indeed raised arfound these parts.
I cannot recall the name of the farm / farmer that sells at my office, but I will certainly find out, and verify next week that peaches are available and grown on their farm. If I am not mistaken, the farm is in Trimble Co.
Thanks. DD
Gayle DeM wrote:I posted this recipe several years ago. I'm not sure that you will care for it, Christina, since it has both lemon and cinnamon, but it always pulls raves when I make it.
Raw Blueberry Pie
6 cups fresh blueberries
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 tbsps. flour
1/4 tsp. salt
1/4 tsp. each: ground allspice, ground cinnamon and freshly grated nutmeg
1 tbsp. butter
juice of 1/2 lemon
9 inch deep dish pie crust
whipped cream or ice cream
Rinse blueberries; let drain. In medium saucepan, combine sugars, flour, salt and spices. Stir to mix well. Add 2 cups blueberries and put on medium heat Stir constantly until blueberries soften and become juicy. Simmer gently, stirring often, for 5 minutes or until thickened. (Be careful as this mixture sticks easily.) Remove from heat, stir in butter and lemon juice. Cool. Meanwhile, bake pie shell. (Frozen or from scratch, your choice.) When all the heat is out of the blueberry mixture, stir in the remaining 4 cups of fresh blueberries and pour into pie shell. Cover with waxed paper and refrigerate. To serve top with whipped cream or ice cream.
Christina Hall wrote:I'll be freezing some blueberrys and some peach slices. I'm thinking margaritas made with some Patron will be good!
Also, how long does frozen fruit stay good? How about frozen muffins?
Steve P wrote:Fair enough. Find out the name of the place and I'll make the drive out. While you're at it, I've seen reference in the past week to locally grown corn and (as of about 10 days ago) locally grown tomatoes being available. I'd be interested in where these are supposedly coming from as well...Again, I'll make the drive, just give me the location.
Derrick Dones wrote:Steve P wrote:Here's their website for further info: http://www.diamondhfarms-ky.com/index.html
Sounds like you might not have to travel top far from Garage Logic to check this out. I had some bone-in pork chops from these guys last night that I grilled, and they were quite good. Two chops for $5.50. I haven;t tried any of their other meats, but based on the tasted of these chops, I will be trying more soon.
Let me know what you think. Thanks. DD
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