Locally grown produce from A to Zucchini, along with standard and specialty jams, jellies, and marmalade's; all kinds of pickled goodies, an array of salsa's from mild to hot; baked goods, cut flowers, and so much more!_x000d_ Come shop with us June through October, Thursdays, 3.30-6pm.
Flaky little pies bursting with jammy blueberries and lemon.
Ingredients
2 refrigerated pie crusts
2 cups blueberries
1/3 cup sugar
1 tbsp cornstarch
1 lemon, zested
1 large egg, beaten
2 tbsp coarse sugar
Make it
Heat oven to 400°F. Toss blueberries with sugar, cornstarch and zest.
Cut crusts into 4-inch circles, fill one side, fold, and crimp with a fork.
Brush with egg, sprinkle with sugar, cut a small vent and bake 20 minutes until golden.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.