Harvesting season has begun in Maine. Throughout August and September, we pick blueberries, cranberries, apples, potatoes, as well as a huge assortment of home grown veggies. Farm stands are set up on back roads where the “honor system” (placing your money in a can) still remains.
I enjoy the peacefulness of being out in the blueberry barron, or picking veggies from my garden, as well as the fun of cooking foods using the ingredients that I picked.
Here's a couple of my favorite recipes.
Happy Harvest to you!
Marjorie Standish "Melt In Your Mouth Blueberry Cake
- 2 eggs, separated
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 teaspoon vanilla
- 11/2 cups sifted flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1 1/2 cups fresh blueberries
Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.
Cream shortening, add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in the fresh blueberries (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8 by 8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees for 50 to 60 minutes. Serves eight.
Slow Cooker Ratatouille
A family Favorite on Pasta
- 1 large eggplant, peeled and cut into 1-inch cubes
- 2 teaspoons salt, divided
- 3 medium tomatoes, chopped
- 3 medium zucchini, halved lengthwise and sliced
- 2 medium onions, chopped
- 1 large green pepper, chopped
- 1 large sweet yellow pepper, chopped
- 1 can (6 ounces) pitted ripe olives, drained and chopped
- 1 can (6 ounces) tomato paste
- 1/2 cup minced fresh basil
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
- Stir in tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and the remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.