Pregnancy Craving: Cherries! (Tree-mendous Fruit Farms in MI)

While I've been pregnant this time, one of my favorite flavors has been cherry.  Whether it's in pie, soda, or fruit form, I've not been able to pass on it for anything.  I rewarded myself for running a 5k at 21 weeks pregnant with a cherry pie from Mom's Apple Pie Shop, found some delicious cherry soda in the Pop Shop at Frederick, MD, and enjoyed sweet cherries as soon as they came into the grocery.

So when my husband was reminiscing about cherry picking in his childhood, and I found out the farm they visited had an industrial PITTER you could use, I immediately jumped at the chance to try it out for ourselves.  I hate pitting cherries, especially when I have to do it for not just myself but my children also (tried giving one to Eli to just eat around, and he ate the entire pit!).  And I've never even attempted making my own fresh cherry pie since it would require so much pitting (and I prefer my hands not be stained purple).  Even though that has long been my favorite type of pie.  But I am happy to report that this has been rectified, as we were able to visit the Tree-Mendus Fruit Farm while in Indiana for July 4th, and now happily have a freezer full of pitted, ready-to-pie, cherries.

There's a bit of paperwork to be done to pick fruit at Tree-mendous Fruit Farm.  Your first stop is in the store to pick up a permit and see what is available for the day.

Then you drive out to the orchard and find the rows of trees and pick up your buckets.  There are two very different types of cherries to choose between.  We chose some of the darker, sweet cherries to eat raw (left the stems on thinking it may keep them fresher), and then mainly filled up on bright red tart cherries to be used in pies and other cooking endeavors (they will be pitted, so you don't need to leave stems on).  I think my boys like carrying buckets more than they like actually picking.

 Tart on the left, best for baking while the sweet cherries on the right are great raw.

 You would think Elijah did all the work!

After this you head to the pitter station, where they will pit all your tart cherries for you ($0.30/lb).  There are several steps in getting the cherries ready, and the boys really liked getting to help and observe the process.

I want one of these!  (and a few dozen trees)

Then, you finally head back to the store to pay for your fruit (and anything else you can't resist picking up).  (Of course there is still more work to be done once you get home.  We decided to portion all the berries into 2 lb packages each, using zip-lock freezer bags, that would be ready to thaw and use in pies.)

 There are plenty of areas around the farm for photo ops, picnics at tables, and playground type areas for the kids.  They can also check out some goats as well.  And there are nice clean bathrooms in the store (or port-a-potties around the farm).  Pretty much everything you would need or want for spending some time out with little ones.

After we had picked (raspberries also, which the boys love), and picnicked on the grounds, we headed to a nearby beach.  Despite growing up in Indiana I rarely spent any time in Michigan, and I think this was actually the first time I've set food in Lake Michigan, and was the boys first time into any of the Great Lakes.  We just waded in and let the boys play in the sand for a while, and walked out on the pier.  Made for a beautiful day.

3.1415926...

Sandwiched between Eli's half birthday and St. Patrick's Day is a nice little holiday, now a nation wide phenomenon known as Pi day. Basically, three little holidays that help getting through the rainy season of March just a little easier.  And an excuse for some good eats.

Apparently more than just math teachers (even us on sabbatical) are celebrating Pi Day now.  From the approximation of the ratio of a circle's circumference to it's diameter, March 14 (3-14) is considered a day to let your math dork flag fly and enjoy some favorite pie recipes.  Last year we enjoyed this one for blueberry pie.

This year it is the Pi Day of the Century due to the year, "15", which are the next two digits in the number.  We're recognizing 9:26 as the official time of the celebration as well (though I was just starting to make my pie at that time today).  Though I think I asked my grandmother for this recipe the last time I was expecting, it has taken a few years for me to make it on my own.  It was so simple and it is a rich, delicious pie for a dreary, rainy day.

Peanut Butter Pie

Ingredients:

8 oz cream cheese, softened
2/3 cup crunchy peanut butter
2 cups powdered sugar
8 oz cool whip
graham cracker crust (with two extra servings) or make your own
whipped cream and peanuts (optional garnishes)

Mix together the cream cheese and peanut butter with mixer, add powdered sugar and mix more.  Fold in cool whip.  Put in graham cracker crust, and chill.

Happy Pi Day!

 

Blueberry Muffins with Crumb Topping for the Birthday Boy

I am very lucky to have a husband who is okay with me doing things like taking off for a month's vacation without him.  He missed his boys and I a great deal, but he barely even complained while gone and even scanned Eli's favorite book before we left so he could read it to him on skype.  I don't praise him a lot, but he is really due a lot of recognition.  And since today is his birthday, I'm going to give him some:  Brian is really great with his boys (bedtime is all him, everyday, and he changes lots of diapers without any complaining); he keeps our yard, cars, and garden in good shape; and he will fix just about anything I ask him to.  He's a great cook, artistic, and always handles the trash for me.  And he works hard at his job and faithfully raises our boys to be Christ-like. 

So today, in honor of his birthday, I'm passing on one of his favorite recipes to you.

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These.  Are.  Amazing.

Brian starting making this recipe a few years ago, and I finally started making them for him on his birthday last year.  I'm not sure where he found this recipe, but I'm sure the crumb topping is what attracted him to it.  I think he'd put crumb topping on just about anything he could if I let him.  He loves the stuff.

These are almost too good to share, but I will.  This recipe makes 8 muffins.

• Preheat oven to 400 degrees.  Grease muffin cups or use liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, 1/2 tsp salt and 2 tsps baking powder. 
• Place 1/3 cup vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. 
• Mix this with flour mixture. Fold in 1 cup blueberries. 
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.  
• To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsps cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20-25 minutes in the oven, or until done.

*I think you only need about HALF of the crumb topping mixture, but it's up to you.* 

They go in looking like this...

 and voila.

They warm up really well in the oven if you make them the night before.  As does bacon.  A great pairing for a quick birthday breakfast.  And for my husband, with coffee, of course.

First Day of Summer Smoothie

So, perhaps this post was originally titled "first day of spring smoothie" but at least I am eventually getting it on here.

I have never been a big breakfast person.  Ever.  For one thing, I don't like eggs.  For another, I am not a huge cereal fan.  But for the last nine months I've really been working on eating properly and of course one of the first things everyone says on the subject is to eat a proper breakfast.  So, throughout the spring and into the hot summer months, one of my favorite things to eat for breakfast is THIS smoothie.

It took me a while to perfect it, and I do make substitutions based on what ingredients my husband accidentally uses up, but for the most part, it's the same thing.  My boys always want a little with their monster breakfasts that seem to go on forever, so this is normally enough for a full cup for me and a couple little servings for them.

 In a blender, combine:
1 ripe banana
4-5 fresh strawberries (or thawed frozen ones)
a handful of fresh or frozen blueberries
4 ice cubes
a handful or two of spinach (I am growing fresh on the patio, but have a bag in the freezer for when I'm between batches)
1/4-1/2 milk
*optional:  Chia seed or other desired nutrients

U-pick Strawberries and Shortcake!

Apparently, Saturday was National Strawberry Shortcake Day.  Who makes up all these days, really?  It's a little too much sometimes.  But, I'll take this one since it's probably my favorite late spring/early summer dessert.  Without even knowing this, we hit the road Friday and went out into the country a bit to find a u-pick strawberry farm near us, Yankey Farm.  I have picked grapes, blueberries, and apples other places but never actually picked strawberries before.  It was super easy, and my almost two year old really enjoyed it.  The four year old was a little hesitant for some reason, but it was a good mama and sons outing.

Yankey Farms has a pretty simple set-up, basically a tent in the middle of the strawberry field (with a port-a-potty nearby), but did accept credit cards as well as cash.  For $4 you could pick a pint, and for $20 you could fill a huge bucket.  Prices were slightly higher to buy already-picked pints/buckets that were available as well.

I decided to let each boy pick a pint, and realized I should have brought a handled basket for Eli to put his in so they didn't get spilled.  I should have had them both in rain boots since it has rained a lot this week, and they love puddles.  But otherwise, it was a perfect activity for my two little guys.

We decided to make some strawberry shortcake with our haul, and plan to make some popsicles too (though Theo wanted to make "carrot popsicles" instead).  I love a good biscuit-like cake for my shortcake, and wanted to share the recipe I use here:

Directions:
•    Quarter 2-3 pints of strawberries and toss them with ½ cup of white sugar. Set aside to macerate.
•    Preheat oven to 425°F. Grease and flour one 8 inch round cake pan.
•    In a medium bowl combine 2 1/4 cup flour, 4 tsps baking powder, 2 Tbsps sugar and 1/4 tsp salt.
With a pastry blender cut in 1/3 cup shortening until the mixture resembles coarse crumbs. Make a well in the center and add 1 beaten egg and 2/3 cup milk. Stir until just combined.
•    Spread the batter into the prepared pan. Bake at 425˚F for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

To serve, slice cake in eighths, and then slice each piece in half height wise as well.   Separate and top bottom piece with strawberries and whipped cream, and then repeat with top layer.

 Theo requested I take his photo as well.  And yes, he is wearing snowman pajamas.