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.

3.14 (Double Good Blueberry Pie)

Happy Pi Day!

 
On Valentine's Day I received some teacher ads in the mail that included a "pi" pencil (yes, I have ordered these before to give out to kids) and realized how awesome next year will be for the math world when it is 3.14.15... especially at 9:26 that day.  I may even have to come up with a new pie recipe in anticipation of that event. 

As is it, I am pretty firm in only making a few pies a year.  I learned within a few months of dating him that my husband has a very strong affinity for pie.  I still clearly remember a dozen years ago when we were sitting, chatting at a wrestling invitational, when someone walked by with a slice of pie.  Despite the fact that I was mid-sentence, he stood up, said "they have pie?!?" and literally ran to the cafeteria (without bothering to ask if I wanted any, or letting me finish my sentence).  I still tease him about it, and I know he would appreciate it if I made a lot more pies than I do a year, but I would like him to live a long time and he normally will eat about 80% of the pie in a two day time period.  Not the best thing for his diet (though I guess all the fruit is sorta healthy, right?).  My normal schedule is Strawberry Rhubarb (link), Double Blueberry Pie (normally for Father's Day), Pumpkin pie (the recipe on the can), and my Apple-Carmel pie (look for a link in July).  Now that Brian has two boys to share the pie with, I've decided it won't be so bad if I make some extras this year.

So without further ado, here is a pie recipe for PI Day 2014.  I've mentioned this pie before here and here.  It is a vintage recipe, coming from the 1965 edition of the "Farm Journal's Complete Pie Cookbook".

Start with a 9-inch pre-baked pie crust.  I normally pick these up at the store, but decided to be a little more thrifty and just make my own this time since I've got the time and two helpers who would love to help with this part.

Combine 1 cup sifted flour and 1/2 tsp salt in a mixing bowl.  Cut in 1/3 cup plus 1 Tbsp shortening (a great job for a four year old) until you have a course cornmeal like mixture.  Let said four year old sprinkle 2 to 2 1/2 Tbsp cold water on mixture as you stir together with a fork.  Work together until moist, yet not sticky.  Shape dough into a ball, and roll out to a 10" circle.  Transfer to pan and trim edges.  Prick surfaces of pie, and refrigerate for half an hour.  Bake in 450 degree oven for 15 minutes or until it is browned sufficiently.   Cool.

Working together to put the pie weights in.  I was so happy to finally use these for the first time.  These were a splurge purchase.

Now, for the pie:

To a saucepan, add 3/4 cup sugar

3 Tbsp cornstarch

1/8 tsp salt

1/4 cup water

and 2 cups blueberries (I used frozen for this part).

Cook over medium heat, stirring constantly (another great job for a little helper), until mixture comes to a boil and is thickened and clear.

 Remove from heat, and stir in 1 Tbsp butter

and 1 Tbsp lemon juice.

Cool.

When ready to assemble, place 2 cups fresh, raw blueberries in cooled, pre-baked pie shell.

Top with cooked berry mixture.

Chill or serve at room temperature.

He's finally learning he has to wait until the end to lick.

Serve with whipped cream or ice cream, depending on the season.

And reminisce about your favorite math class/facts/activities/teacher.

Local & Not So Local Favorites: Mom's Apple Pie Bakery & Julian Pie Company

While Brian's main Valentine's Day treat was a couple dozen molasses cookies, I wanted to follow that up with a good excuse to try out a nearby pie shop.  We finally headed over to Occoquan to have a bite at Mom's Apple Pie Bakery there.

In a town with limited parking, this locale is blessed with a corner lot with lots of parking, making it easy for a quick stop.

We headed there on a Sunday afternoon, and were tempted by not only pie packaged by the slice or by the whole pie, but also baked goods, jars of candy and gelato.  There is also a great selection of drinks, from specialty sodas to milk.  Or, you can step into the wine shop section of the store for beer or wine (or cheese).

Definitely somewhere we can add to our list of local favorites.

Though they are about 2700 miles apart, this visit brought to mind our favorite pie shop, Julian Pie Company in Julian, California.  I think we discovered this pie shop from a suggested itenerary we found in the front of an atlas, almost ten years ago! It wasn't quite the same feeling to sit outside sharing pie with our two little boys in the Virginia cold, but Brian may have enjoyed his coffee more this time.

Back in the fall of 2005, during our second visit.