Garden

We have a mulberry tree in our backyard. It has been growing now for a few years and bears a decent amount of fruit. The kids love to run out back and pick the berries at random times. The other day Franny was outside long after the others had tired of picking berries, and came in suggesting that I come out and pick berries to make a pie.

There was no bone in my body that felt like whipping up a pie on a warm summer day. But he was so enthusiastic and sweet, it felt completely wrong to give into my own lazy desire to play sloth. I examined the tree, as he washed out a container for our pickings. He was the holder, I was the picker. Slightly taller than Lootie, who had the farthest reach of the three boys that were picking earlier, I was able to get to spots that still had some nice, ripe berries on them.

Not enough for a whole pie, but I had a bag of frozen blueberries in the freezer to supplement, and was pleased to have the opportunity to put them to use in a pie. Frozen blueberries are a common staple at our house, but I’ve yet to have actually made a pie with them. I used this recipe from Crisco for a Bluebbery Pie as a base for the pie we were making. I say “base” because of my inability to stick directly to the recipe when baking. I did my best to stick close to this one, though.

I had about 2 cups mulberries and the rest blueberry.

Franny was in charge of stirring, but he got sidetracked by the guinea pigs. I picked up the scent of bubbly, boiling fruit on the verge of burning, and ran to the rescue. It had started to scorch on the bottom, but thankfully not enough to taint the flavor of the filling.

I used the double crust recipe, but it didn’t seem make enough for the bottom and the top. So I enlisted in my standard oatmeal topping (oats, sugar, molasses, butter, cinnamon, salt and a dash of vanilla).

Initially I started to roll the dough for the crust, but that didn’t last long and soon I was using my preferred method — my fingers to press the dough into the dish.

Franny helps with the filling.

Top me off!!!

Ready for the oven…

Franny holds up our creation.

It was fantastic, and I’m not a big fan of fruit-filled pies. Thank you Franny for suggesting we make pie. I’m so glad we did.

Such a beautiful weekend. We were outside as much as possible, just soaking in the fresh air. I did a very small bit of yardwork, but found my interest waning rather quickly. My yard isn’t very inspiring. We’d like to plant a garden this year. Something we can feast off of through the summer. Suggestions welcome. Just a note, though: I have blackthumb and plants tend to wither under my care. Even mint, which is supposed to just “overwhelm your yard/garden” has succumbed to the murderous touch of my hand. My pride and glory is chives. For some reason I didn’t kill my chives and they come back every year. I use them, too. They’re a yummy addition to an omelette. Mmm.

Frank planted some garlic last fall; hoping those sprout up. I’d like to grow some tomatoes, maybe some lettuce and peppers. Pumpkins would be cool. Maybe beans? I need a Gardening for Blackthumbs book. Sigh. I so very much love veggies and the idea of growing some delicious foods right in our backyard. Everything is getting so expensive; especially good fruits and vegetables.

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A recipe worth trying:

Ol’ Settler’s Beans
(from Large Family Logistics)

Brown together and drain the fat off:
1 lb. ground beef
1/2 lb. chopped bacon
1 onion

Add:
1/2 c catsup
1/2 c honey
1/2 c BBQ sauce
3 t dry mustard
1/2 t chili powder
1 t salt
1/4 t pepper
4 quarts of cooked beans (red, butter, navy, pinto, black, etc.)

Bake at 350 for 1 hour or in crockpot on low for 4 hours.

Looks simple and would be right up my families ally. Mmm.

Category: Garden

Mulberry Blueberry Pie

Blackthumb