It’s Finally Turning into Fall!

Hey Everyone!

This past weekend was Labor Day Weekend. During the course of which I spent with my parents. Saturday we had gone out to Sauvie Island, and had gone to Kruger Farm, since my mom wanted to can pickled beets.

We had picked up 20 pounds of beets as well as a few other things while we are there. I am always amazing and how much less produce costs at farm stores and farmers markets than it does in the normal grocery stores.

This weekend we had also done some cooking and baking. I had made two pumpkin pies, one was the regular kind with evaporated milk and the other I made dairy free with coconut milk.

This is my dairy free pie before I baked it:

Yesterday, being Labor Day, my mom and I canned the beets. We got 9 quarts and 2 pints of pickled beets.

Today I spent some time out in the garden, picking raspberries, tomatoes and starting to trim back the raspberry bushes for the winter. I got just over a pint of raspberries and I got three pints of tomatoes. Our tomatoes have really been taking off.

I also saw this perfect spider web while I was out picking raspberries.

I am not a huge fan of spiders but I thought the web was amazing. I don’t see complete ones like this very often.

Most of the past week or so has been cooler, though we are having a little bit of a heat wave over the course of yesterday, and today. The next couple days is supposed to be hot for us. I am ready for fall to be here in full force. We are in the transition of late summer / early autumn when it still can get hot, but the days are generally cooling off, the nights are getting cooler, the days are getting shorter. Sunset is now before 7:45 pm! Late August is when we usually start seeing a dramatic drop off and difference of the days getting shorter.

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Pie Crust Recipe

Hey Everyone!

I went back through my blog posts to see that I haven’t posted (that I could see) the recipe I use to make pie crust. This is the recipe I have been using since I first learned how to make pie crusts, and it turns out amazing.

While it is dairy free, it is not gluten free or vegan, so bear that in mind.

This recipe makes two nine inch pies with a top and bottom crust.

Ingredients:

  • 1-1/4 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 whole Egg
  • 1 Tablespoon Apple Cider Vinegar
  • 5 Tablespoons Cold Water

Directions:

in large bowl combine the flour, shortening, and salt with a pastry blender, until the shortening is about the size of peas.

in another bowl, beat egg and combine in the apple cider vinegar and the cold water, mixing well.

add egg, vinegar and water mixture slowly to the flour and shortening, being careful not to over mix and over handle the dough. Mix until flour is all mixed in.

On a floured rolling mat, place about 1/4 of the dough (or more if you are making a larger pie), and roll until about an 1/8 of an inch or  about 3mm thick. Fold and have and transfer to pie plate, and fill with your filling of choice.

With filling inside, bake according to filling recipe directions. Be careful to check the pie occasionally, and cover with foil while baking if crust starts getting to brown.