Go Local Week 5-Use Your Bounty

Have you met my oldest childhood friend? She's been here before, and many of you know her and love her as much as I love her. Well, maybe almost as much as I love her. When you grow up with someone and maintain contact with them for over 25 years you tend to be bonded. Sarah's friendship is a huge blessing in my life. She reaffirms me as a mother, inspires me as a woman, reminds me that everyone is human, and makes me feel lucky to have such a friend. If you have not yet become addicted to her blog, Life of a Domestic Goddess, you'd be wise to get on over there and visit. Your taste buds and your Mommy heart will thank you.
I'm a seasonal produce junkie. I love all of it. Really. As soon as the first asparagus and strawberries are ready, I'm cooking and preserving them as fast as I can. And I can hardly wait for August when my tomato plants will give me juicy home-grown tomatoes almost daily.

But when I passed a roadside fruit stand in Michigan this weekend, I had to stop. I needed raspberries. They're my sentimental favorite.photo by Sarah
My childhood home was Idaho and my Grandparents had a ranch nestled in the mountains twenty-one miles out of town. I spent a lot of time there and would often go up with my Grandpa and sister for an afternoon. There was a huge garden and my favorite spot was the raspberry patch. My Grandpa showed me the right way to pick raspberries. "Get down on your knees and look up. That's where all the good ones are." And I'd happily pick raspberries, not minding the berry stained fingers and occasional prick by a thorn. I would take a container of raspberries back to my Grandma and if I was really lucky she would make a raspberry custard pie.
My favorite.
The funny thing about our human senses is that they can move us through time. When I eat a raspberry now I am transported. I'm a little girl again sitting on my knees in the ranch berry patch with my Grandpa.
I splurged and bought four pints of raspberries this weekend to make a batch of jam. I'm going to need to find just a few more. I think I need a raspberry custard pie soon.
Raspberry Custard Pie
Grandma Agnes Burkholder
Mix together:
3 eggs
1 1/2 c. half and half (can use evaporated milk)

Add after mixing:
1/2 c. sugar
1 T. flour
pinch of salt
2 t. vanilla

Line unbaked 10" pie shell with 2 c. fresh raspberries

Pour custard mixture on top of fruit.

Bake at 400 degrees for ten minutes, lower heat to 325 and bake for 30-40 minutes, or until set. A 1" circle in the center is liquid but the rest is set well.

Serve well chilled.
Thank you, Sarah!! I will be picking raspberries later this week to make jam. This pie will need to be on the list as well. I guess I'd better get back to the gym!
I hope your local eating is going well. Please share your experiences in the comments, or with a link to a post you've written about local food.


  1. I've never had a raspberry custard pie, but that sounds delicious. Blackberries bring back childhood memories for me. I remember "running away" when I was very young- just to the park down the street. My plan was to live on blackberries. ;) We now have blackberries in our backyard, and I cannot wait until they're ready!

  2. Raspberries transport me back to childhood too. We had a bush. You should also try making another raspberry dessert. It's name slips my mind, but it was my favorite thing in Culinary school. It is like a creamy raspberry jello, but made from scratch and it is French. I will send you the recipe.

  3. I absolutely love raspberries! And can't wait to try making this (I've never had raspberry custard anything before - I can't believe I've been so remiss!)!

  4. Thanks for letting me walk down memory lane on here, Heather. Love you! Marcella, I want that tasty recipe too!

  5. I took a half day off work last week and picked 16 pints of raspberries! I came home and promptly made 29 jars of jam and ate one pint just because I could. NOTHING beats raspberries...I need to try this recipe. Thanks, Sarah!

  6. There is nothing prettier than a jar of raspberry jam. The color is amazing. I might have to try the pie recipe with my blackberries!! Sounds great.

  7. this pie is cooling...I can't wait to try it!


  8. Here is the recipe for Raspberry Bavarian. This uses gelatin leaves or sheets. If you have access to them they are better, but I looked up the conversion for granular. One envelope knoxx gelatin is 3-4 leaves. You should be able to substitute this by softening the knoxx in a few tablespoons of water and adding it to the puree while hot.

    Raspberry Bavarian Cream

    1 pint sweetened cooked raspberry puree
    6 leaves gelatin
    2 ounces liqueur (Chambord is raspberry)
    1 pint heavy cream

    Soak the gelatin leaves in a large quantity of cold water until softened. Squeeze to extract as much water as possible. Place bowl over simmering water until melted; add the liqueur and stir briefly until combined. Remove from heat and cool.

    Beat the cream with whip on medium speed until it holds its shape. Beat the fruit puree into the gelatin; fold this mixture into the whipped cream. Pour into a bowl; cover the surface and refrigerate until set.

    Raspberry Puree

    4 1/2 pints raspberries
    6 ounces sugar

    Combine raspberries and sugar in a saucepan. Bring to a boil over medium heat; lower heat and simmer 5 minutes until thickened. Puree then strain through a fine strainer to remove the seeds. Cool.

    You could pour these into individual serving dishes or a decorate mold and serve unmolded.

  9. How delightful. My mouth is watering just looking at those jars of jammy goodness!

  10. Yes you can post the recipe separately on the blog.


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