Farm stand

  We are getting a bit back to normal over here.  Hannah and I are now well-rested after our long night and she is in good spirits.  There is a lot of things we have to do that we don't normally with her, but I am thankful that I am home to be the one to do it.  While there is never a good time to break your arm and need surgery asap, at least I wasn't in labor and didn't have a newborn to also take care of.  One of the radiologists even thought that I might be in the medical field because I was so calm.  God gives us all that we need is all I can say...patience, calmness, and definitely a great support system.  Thank you to all who reached out.  We even had a new movie waiting on our doorstep when we got home for Hannah to enjoy while she is pent up on the couch.  Thanks, Auntie and Randy!

 

  Another normal thing around here is these great farm stands.

  This one is super close to our house.  I should walk, but it's at the bottom of the hill and I'm not crazy about pushing the double stroller and produce up the hill right now.  So we drive.

Lots of great fresh flowers.

 

  Bought these sweet peas last week.  I love them, but they sure don't last long (especially in the heat).

  Lots of seasonal produce.  (I would have gotten a better picture, but there is an old man sitting in a chair swing in there and he had his pants unbuttoned and fly down.  Didn't need any pictures. :/ )

 

  There is another farm stand a little bit further away (about .5 miles) that is on the Larsen Lake blueberry farm.  I bought some raspberries from him and made another raspberry pie when we were in Portland.  This one turned out better because I knew what I was doing.  The rough recipe is below (I am soo bad about measuring!) Yum.

 

Lindsay's Raspberry pie:

~9-10 cups raspberries

~1 cup sugar

~1/4 cup cornstarch

1/8 tsp. salt

pate brisee recipe (enough for a double crust) refrigerated for at least one hour (I use Martha Stewart's recipe)

 

*Preheat oven to 425.

1. Roll out 1 disk of pate brisee to fit into pie pan.  Put in freezer while you continue with recipe.

2. Mix raspberries, sugar, cornstarch, and salt.  Put into pie crust in pan and put back in freezer.

3. Roll out the other disk of pate brisee to fit on top of raspberries and pie pan.  Press the two doughs together along outer edge in whatever pretty pattern you like.  You might have to wait a minute if the bottom pate brisee dough is too hard to work with.

4. Cut slits in top dough.

5. Return entire pie to freezer for about 10-15 minutes.

6.  Brush top crust with water or egg wash and sprinkle with sugar.

7.  Put loose foil cover around edge of pie.

8. Bake for 30 minutes.  You may want to put a pan underneath in case it bubbles over.  Mine did both times.  Reduce heat to 375.  Bake until berries are bubbling and crust is golden brown, about another 30 minutes.  It will set up better when it is cooled, so let it cool as long as you can.  Self-control!  :)