The Weblog
Sunday Means It's Time to Order
Good afternoon!
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up Wednesday between 3 and 6 p.m. Please check the website for all of this week’s listings. Here is the link: https://wednesdaymarket.locallygrown.net/market
Is it hot enough for you? Goodness gracious!
Last weekend, Joe and the boys and I made our annual pilgrimage to the mountains for the long Fourth of July weekend. We spent it with my Aunt Sharon and Uncle Steve in Peachtree, North Carolina (near Murphy). The temperatures were comfortably cool there, and in fact, when the sun went down, I needed a light jacket. It rained on and off all weekend, but we were fortunate enough to have a break in the weather to see the fireworks over Lake Chatuge at Hiawassee.
The warmth of visiting our extended family amid the coolness of the mountains was blessed relief to our hectic life.
We had a big family cookout with hamburgers, hot dogs, potato salad, coleslaw, chili, sliced heirloom tomatoes, watermelon, and all the rest of the typical fixings. For dessert, I made blueberry pies. You notice I said “pies”, with an “s”. We were cooking for about 15 people!
Anyway, here is the recipe for a simple, but incredibly delicious Blueberry Pie:
1 9-inch pie shell, unbaked
4 cups fresh blueberries, rinsed and patted dry
1 cup of sugar
1 8 oz. carton of sour cream
3 tablespoons of flour
2 tablespoons of melted butter
1/4 cup of plain bread crumbs
2 tablespoons of sugar
Preheat oven to 350 degrees. Put the blueberries into the pie shell.
Mix together the cup of sugar, sour cream and flour and pour over the top of the blueberries. Combine the melted butter, bread crumbs and 2 tablespoons of sugar and mix well. Sprinkle over the top of the sour cream mixture. Place the pie on a foil covered cookie sheet (in case the pie boils over!) and bake until the center is firm and the crumb topping has browned, about 45 to 50 minutes. Let the pie cool to room temperature before serving. This pie is really scrumptious served with whipped cream or vanilla ice cream. Enjoy!
And, now here we are, back home and to the heat wave of central Georgia! We’ll see you Wednesday at The Market.
Thanks,
Beverly