Fresh Picks from the Farmers Market

So what to do with this?  IF I were a different kind of mom, Eleanor and I would make Cherry/Blueberry pie all smiley and happy in our sweet little kitchen.   BUT I'm not that kind of mom so we'll just eat them out of the bowl!  BUT if YOU are that kind of good, baking kind of mom here's a great recipe for you!

Ingredients

• 2 cups pitted cherries
• 2 cups blueberries, rinsed and drained
• 1 1/4 cups white sugar
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon lemon juice
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie

• Directions

  1. Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
  2. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

  

  image courtesy of pippijewelry

Here's some info about the local farms that grow these beauties!

Cherries from Red Jacket Orchard Located in the Finger Lakes Region of New York State, Red Jacket was originally planted in 1917.  Today, the orchard and juice company is managed by the second and third generation of the Nicholson family. Starting with Joe and Emily Nicholson, Sr. in 1958, they have spent over 50 years mastering the art and science of quality fresh fruit and juice production.
In reverence to the environment, Red Jacket employs Integrated Pest Management (IPM) practices and is certified by Food Alliance as a sustainable producer of plums, apricots, and prunes.

Red Jacket Orchards

Blueberries from Migliorelli Far -a family-run fruit and vegetable farm located in Northern Dutchess County in the Hudson Valley Region of New York. Originating in the Bronx in 1933 when Angelo Migliorelli first brought the broccoli raab seeds when he immigrated to New York from the Lazio region of Italy. Migliorelli and his son, Rocco peddled their vegetables by horse and cart up and down the Bronx, sun up to sun down. Eventually Co-Op City was to be built therefore pushing the last of the farmers out of the Bronx. Farming was Rocco’s passion so he brought his family to the Hudson Valley. Now in its 3rd generation, Migliorelli Farm is growing over 130 different varieties of fruits and vegetables, including the same strain of broccoli raab. In 1998, Ken Migliorelli sold all developing rights of his farm to be protected through a Scenic Hudson conservation easement to remain farmland forever and provide scenic beauty and wholesome food to our local community and the greenmarkets of NYC.

Migliorelli Farm