Blueberries are appearing in the grocery store. They are from the southern states–it will still be a while before the Michigan berries are ripe. Even though they are not from Michigan the blueberries are lovely, and so I made a family favorite pie.
1 cup flour
1/8 tsp. salt
1/3 cup butter (5 +1/3 Tblsp.)
1 Tblsp. + 1 tsp. vinegar
Mix flour and salt. (I sometimes will use 1/4 cup rice flour and 3/4 cup unbleached white flour to reduce the amount of gluten.) Cut in the butter until mixture is crumbly. Mix vinegar in 1/2 cup of cold water. Add water with vinegar a tablespoon at a time, mixing with a fork. You want the dough to just hold together. Roll out and line a 9″pie dish. Preheat oven to 375°.
4 + 1/2 cups blueberries
1/4 cup sugar
1/4 cup + 1 teaspoon minute tapioca
1 Tablespoon lemon juice
1/4 cup honey
Mix the blueberries, sugar, tapioca and lemon juice. Pour into pastry lined pie dish. Drizzle the honey over the berries. Then prepare topping.
¾ cup flour
1/8 tsp. salt
¼ cup brown sugar
5 + 1/2 Tablespoons butter
Mix flour, salt and brown sugar. (Rice flour works well in this topping.) Cut in the butter until it resembles coarse crumbs. Sprinkle this over the pie. Bake at 375° for 50 to 60 minutes, or until topping is lightly browned and berries are beginning to bubble.
From spring to fall the garden is a place of wonder, amusement and challenge. Here are thirteen examples.
The tulips are one of the first blooms in my yard.
The scent of the lily of the valley is pleasing. I love how the little bells peek out from the green fronds. This is the flower for the month of May—the month that my first baby was born.
The elderberry bushes had abundant flowers this year so I picked the flower heads (umbels) and made elderflower syrup. You can find the recipe here.
When the elderberries are ripe—they are also abundant—I will make elderberry juice. You can find the recipe here.
This year I picked 6 quarts of cherries from the cherry tree, but this tree requires a lot of tending. You can read about it here.
The grandchildren enjoy picking the raspberries, mulberries and currants.
It was a delight to see a hummingbird flit among the branches of the cherry tree. I placed a hummingbird feeder close to the tree. The little bird has been back.
The pickling cucumbers are growing well. I have been making lacto-fermented pickles. You can find a recipe here.
This year I am growing tomato plants in containers. I was so pleased to see the developing tomatoes. And then I noticed a half eaten tomato. The next day I realized that there was a huge tomato worm on the plant. (Where do they come from?) He had devoured the leaves from two stems and was devouring another tomato. I had to call my husband to pick him off. (Didn’t even think about taking a picture this voracious green worm!)
I have become quite good at finding the Japanese beetles on my plants and can readily pick them off. If you find them in your yard, pick them off and drop them in a container of soapy water.
The calendula flowers in glowing colors are blooming. I pick the blooms and dry them for tea. The flowers are also good for making a salve. Read more here.
As I watched from my kitchen window I noticed a squirrel that was busy trying to untangle a burlap strip that I had wound around the base of the plum tree and a steel rod. The plum tree was growing at an angle, and I was trying to help it grow upright. The squirrel ducked in and out of the burlap, gnawing at it. When I went outside he scampered away. He had it shredded the burlap in places, hoping to carry it off.
The zinnias are beginning to bloom. At first they have a single layer of petals. And then additional layers appear and the color becomes richer. It is a nice metaphor for the way we grow as Christians. As we follow the Lord obediently, spending time in the Word, our life becomes fuller and richer.
Today’s prompt for Five Minute Friday is: THIRTEEN Visit Kate Motaung’s blog to see the various ways writers were inspired by this word. Thanks for visiting!
Why are so many people choosing to eat gluten-free? What is the problem with gluten? People with celiac disease experience a change in the intestinal lining as their body tries to digest gluten. Other people have a gluten sensitivity.
A number of theories suggest the reason for the increasing number of people experiencing a gluten sensitivity. Research studies show that children born by cesarean section have an increased rate of allergy.
Parents in Europe sought the advice of Dr. Wakefield (a gastroenterologist) when their children had changes in their digestion following the MMR vaccine.
Another theory is that the biotechnology involved in producing large crops may be changing the quality of wheat.
My family began pursuing a gluten-free diet when our twins (born by cesarean section) had food intolerances. Their problems increased after the MMR vaccine.
I have experimented with gluten-free baking over the years. These muffins are a favorite with the grandchildren.
½ C. melted butter
2 eggs beaten
1 C. almond milk or rice milk
1 Tblsp. lemon juice
1 + ½ C. gluten free flour
(A gluten free flour blend by Namaste Foods is available at Cosco)
½ C. sugar
½ C. almond meal (available at Trader Joe’s)
1 tsp. baking soda
¼ tsp. salt
1 C. raspberries or blueberries
Preheat the oven to 375° Grease the muffin cups—preparing for 16 muffins (eighteen if you stretch the batter for smaller muffins). I like to put the muffin tins in the oven about 5 minutes before I add the batter. This procedure (melted grease in hot muffin cups) seems to make it easy to remove the muffins after baking.
In a medium size bowl combine the melted butter, eggs and milk. Add the tablespoon of lemon juice.
In a large bowl combine the flour, almond meal, baking soda and salt. Mix well. Mix in the berries, coating them with the flour mixture. Fold the wet ingredients into the dry, stirring just to combine. Then spoon the batter into the hot muffin cups. Bake at 375° for 20 – 25 minutes.