1. Martin's Blueberry Pie
Martin of Blueberried Alive has a favorite fruit…can you guess what it is? He’s been farming ever since he started picking pumpkins as a kid, but cooking and playing the piano keep him going in the off season. Luckily, we’ll have Blueberries at least through the end of July. Celebrate with pie to eat now or freeze for later!
-5 cups of berries
-1/2 teaspoon cinnamon
-Heaped 1/4 cup of all purpose flour (for thickening. Add more is berries are exceptionally juicy)
-1 tbsp lemon juice
-1/2 to 1 cup of sugar, depending upon the sweetness of the berries that you’re using. I prefer tart berries with more sugar.
-Dash of salt
-sprinkle with orange juice
Use coconut oil for the shortening in the crust. Bake at 400 until you can tell that the insides are bubbling. 40-50 min. Let it set up, unless you like it hot and runny.
2. Amy's Goat Sausage Penne pasta
Amy’s Goats on Dutch Creek Goat Farm give her cheese, milk for soap and fudge, and her favorite – sweet Italian goat sausage! She’s been farming for 21 years and is a kitchen chef during the winter when the goats are resting. She knows good food!
–8 oz Penne Pasta
–1lb Sweet Italian Sausage
-1 Red and Green Peppers
-12oz Red Sauce
-2cups Mozzarella Cheese
Cook Pasta and drain put into a 9×13 pan.
Fry Sausage and then fry peppers and onions with the sausage. Put over pasta and top with mozzarella cheese. Bake at 350° for 20 minutes or heated through.
3. Suzie's Caprese salad
Suzie and Wes Ebenhack are multi-generation farmers. With all that experience, Suzie’s favorite is still the first perfectly sun-ripened tomato off the vine each summer. This is her favorite way to share!
-tomatoes (3 big or 1 pint cherry)
-8oz mozzarella cheese
-salt and pepper to taste
-EVOO (extra virgin olive oil)
-balsamic vinegar (optional
Slice tomatoes and cheese. Layer tomato, cheese, and basil leaves into bite sizes. Sprinkle with EVOO. Add balsamic for a little extra flavor or let tomatoes shine.