After I retired from clinical nursing, my work has changed. My work revolves around home and church. Gardening is a pleasant task at home. I enjoy planting and nourishing the garden. It is fulfilling to pick the produce and share it with family and friends.
It is interesting that the word, work, appears in the Bible 343 times. It appears first in Genesis. It is God’s design that we work.
The Lord God took the man and put him in the garden of Eden to work it and keep it. Genesis 2:15
The berries in my yard are abundant this year: currants, red raspberries and black raspberries. The elderberries are still to come. The pests are abundant as well: aphids and Japanese beetles. I continue to learn about measures of control.
I have made currant/raspberry jelly and frozen quarts of raspberries. I plan to make pie with the black raspberries. Here is my recipe for a black raspberry and blueberry pie. (I have shared it once before).
Prepare the pastry.
Add ¼ tsp. salt to 1 + ½ cup flour. Cut in ½ cup of butter using a pastry blender. The mixture should resemble coarse crumbs. Add a tablespoon of apple cider vinegar to ½ cup of cold water. Gradually drizzle the water over the flour mixture, mixing it in with a fork. Add just enough water for the dough to hold together. Do not over mix the dough. I like to place the dough in the refrigerator, letting it rest, while I put the filling together.
For the filling:
2 cups black raspberries
2 + ½ cups blueberries
½ cup sugar
¼ cup tapioca granules or tapioca flour
Combine the berries, sugar and tapioca.
Then take out the dough and divide it in half. Roll out one piece to line a 9” pie plate. Roll out the other piece to make a pie cover. I like to fold the dough for the top crust in half twice (triangle shape), and then make some decorative slits—it is like the way you make cuts on folded paper for paper snowflakes.
Place the filling in the prepared pie dish. Unfold and lay the top cover on the pie and seal the edges. Brush with water and sprinkle a little sugar on top. Bake at 350° for about 1 hour. The pastry should be golden and the filling bubbling.