PYO at Hartland Orchards: Blueberry Coffee Cake

In 2011 we tried our hand at a “pick your own” orchard. This was not our first time–we had picked apples at an orchard before, but this time we went in the summer to get some peaches and blueberries. Something about picking your own fruit makes it taste so much better.

Each time we make the decision to head out west to the part of Virginia where these farms are, we try to pick a different one. I want to be able to compare the different orchards and offerings to decide which one I like best, so that I can spread the love when find “our” place.

We’re still on the search for a perfect place. Last year we went to a place that had blackberries, peppers, and squash, but we got a flat tire on the way back, so that soured it a bit for us.

We also picked a peck of peaches (say that 10 times fast!). Most of the peaches were eaten as-is and I gifted some to my mom since it’s her favorite fruit. I also made a horrendous peach “cobbler” with some of the peaches. I’ll spare you that anecdote.

But, these blueberries. These blueberries were small, firm, tart, and after a quick wash, they didn’t need any more adornment or modification. But they were screaming to be made into what could be called our household’s favorite treat: Blueberry Coffee Cake.

This cake is soft and moist and just the right balance of tart and sweet. The crunchy, sugar-y topping is what makes it perfect though. I snagged a copy of this recipe from my mother-in-law and taped it into our recipe book. It’s been time-tested and proclaimed “excellent!” time and time again. This sure is a delicious way to get your daily dose of fruits.

We usually make this for Dan’s birthday since he doesn’t like traditional cakes. But, to be honest, we make this any chance we get! It goes well in the morning with a cuppa tea or coffee, but also holds it own with ice cream or whipped cream for a light yet satisfying dessert.

You can add some red berries and really make this a red-white-and blue affair to celebrate the 4th of July! I’ve made this same recipe and subbed the blueberries with blackberries, peaches, rhubarb, or even frozen mixed berries; they are all delicious renditions.

Drinks Using Gourmet Spices from Marx Foods

I was given some exotic ingredients from Marx Food and challenged to create a cocktail and mocktail recipe. I often make cocktails based on drinks I’ve had at local places or weird flavor profiles that I think up in my head. It’s easier to think of cocktail recipes because you set yourself down a path based on what spirit you choose to start with. It’s actually harder to make a non-alcoholic drink because the possibilities are endless and overwhelming. Sometimes you don’t want to have alcohol in your drink due to lifestyle, medication, age, or just to be family-friendly. In the end, our house liked the mocktail better because we could drink as much as we want and share it with everyone.

Update: The poll is now open! Feel free to see the other contestants & vote for your favorite!

Community Garden, topped with Dill Pollen

Community Garden

Makes 1 drink. This drink is a mixture of herbs and vegetables you might find in your backyard garden. It’s very fresh with a slight savory note. Because it’s not too sweet, it stays light and you can taste all of the flavor layers. Saffron adds an exotic spice while the dill pollen sprinkled on top is the first thing you smell before sipping.

1 ounce cucumber vodka
½ ounce cointreau
½ ounce RHUBY
2 dashes celery bitters
2 ounces club soda
1 teaspoon yuzu juice
1 pinch saffron leaves
2 basil leaves
1 dash dill pollen
cucumber slice for garnish

Muddle basil, saffron, and cucumber vodka. Add remaining ingredients except for dill pollen and club soda and shake until combined. Add to glass filled with two handfuls of ice. Top with club soda, stir. Sprinkle top with dill pollen and garnish with a cucumber slice.

Pacific Shrub

Makes 2 drinks. This drink is a more complex version of iced tea. This black tea from Hawai’i is spicy and has citrus notes and is inspired by the island’s volcanoes. It is brewed hot and then allowed to chill while being infused with dried pineapple and saffron. The club soda helps to keep this from getting too sweet and too muddled. Note: Bitters range in percentage of alcohol. Fee Brother’s has no alcohol % on its label so I am assuming they are alcohol-free.

1 tablespoon strawberry shrub
2 rings dried pineapple
1 cup hot water
2 teaspoons Lupicia Kilauea Hawai’ian Tea
¼ cup Q ginger, substitute with ginger ale
¼ cup club soda
4 dashes Fee Brother’s Aromatic Bitters
2 pinches saffron threads
2 pinch fennel pollen

Add tea leaves to hot water. Brew for 5 minutes and then strain tea leaves. Add to refrigerator-safe container and add saffron and dried pineapple. Refrigerate until cold (2 hours to overnight). Take two glasses, fill with two handfuls of ice, put half of the iced tea in each glass (½ cup), reserving the pineapple. Add ½ tablespoon of strawberry shrub to each glass, followed by ⅛ (2 tablespoons) of ginger drink and ⅛ cup club soda in each. Add 2 dashes of Fee Brother’s Aromatic Bitters to each glass and stir. Top each glass with a pinch of fennel pollen and a no-longer-dried pineapple wedge.

Zucchini Bread

When my boyfriend was growing up, he had a neighbor that grew zucchini. Every year he would bring over a basket of zucchini and Dan’s mom would make some zucchini bread for him in return. This recipe for zucchini bread comes from his family and has been been tested and approved through all the years. This recipe makes two larger loaves, though sometimes I opt to make half in loaf format and half in muffins, or just halve the recipe to make one loaf. Sometimes I top the bread with a sugar glaze, granola, or nuts.

Last Sunday we went to Hollins Farm to pick fruits and vegetables, including zucchini. Truthfully, I picked five small zucchini (about the size of my finger) just for their squash blossoms. After harvesting the squash blossoms, I grated the zucchini and had just enough for one loaf of bread. Waste not, want not!

Update: This bread always go so fast, so I originally published this post with Instagram photos with the promise of updated pictures and an attempt at zucchini bread with pineapple or dried fruit in it to make this bread perform double duty. I’m happy to report that I was forced to improvise this version recently when I was short a ½ cup of zucchini and 1 egg. I added in ¼ cup pineapple, ¼ pineapple juice, and a couple handfuls of dried pineapples and walnuts. The batter was looking a little thin so I added a couple spoonfuls of Crunchy Biscoff Spread before popping them into muffin liners and topping with granola, banana chips, and chia seeds to make them “healthier”. I tasted one and they were incredibly moist and delicious even two days later. This version is great, but some people hate nuts or pineapple in their baked goods, so know your audience well.

Apple (Hand) Pies, Pumpkin & Apple Cider Muffins

In the fall I went berry and peach picking with my boyfriend at a local orchard (post to come later!) I originally had also planned to pick apples, but by the time we went to the orchard it wasn’t apple season. So, we went to our local farmers’ market and picked some apples up there!

With the apples, we made an apple pie but there was a lot of apple filling left over, so I used it to make mini apple pies and mixed the rest into pumpkin muffins.

There’s no real recipe for the pumpkin muffins. I used a Pillsbury Quick Bread/Muffin mix from the grocery store and added the apples, a 1/4 cup of apple cider (also from the market), and 1-2 tablespoons of rice protein powder to get the mix back to the consistency it was before the apples. I love this mix and stock up on it when it’s on sale. It’s only sold at certain grocery stores in my area and it’s a good go-to when you need to make something and only want to dirty one bowl. Before baking, I topped the batter with some granola and followed the baking directions on the package. Since I added ingredients, it made a few extra muffins.

Everyone loved the muffins at work and at home–maybe they tasted better because they knew they were a little bit better for them?

Apple Picking at Crooked Run Orchard

Last year, October 16th 2010 I went to Crooked Run Orchard with my boyfriend to pick apples. Crooked Run is a bit of a trek from the city, but it isn’t the furthest orchard by far. Prices were quite reasonable and there were many variaties to choose from. Pumpkins were advertised, but the gourd lot was barren. Parking was a bit tight, but the day was crisp and sunny. After picking the apples I couldn’t believe that I had never been apple picking before! It’s such a fun activity, especially when you’re able to move at your own pace. We took our spoils home with us and made an apple pie out of the apples we picked. In my experience, picking or growing whatever produce you use makes the end product taste much better, since you know exactly what went into it.