Freshly Foraged Pie

We’ve worked hard in the organic market garden this year.  In addition to all the planning, planting, staging and tending that goes on with our crops we’ve been diligently experimenting with more beneficial plants and insects (see previous post) and dedicating more time to regular team work.  Any visitor will testify to how beautiful and (more importantly) delicious it is and if they are unlucky enough to come at the right time (Friday morning is typically garden time if you want to get your hands dirty), they’ll be able to vouch for the hard work that is put in. 

However, some of the best edibles we’ve seen at the vineyard so far have been our wild blackberries.  Their racy acidity and sweet juiciness is hard to beat.  A lot like grapes, you have to keep your eye on the best time to harvest.  Want to make jam?  Pick them at peak ripeness for an explosion of flavor.  Want to bake a pie?  Grab a few firmer berries to add some acidity.  We did the latter recently as a hastily conceived entry at the Alexander Valley Association’s annual picnic.  Early on Sunday morning we set out to select enough perfect berries to fuel a couple of wild berry galettes as our contribution to the lunch that brings local families together each year.  We then fired up our wood oven and baked a couple of pies that looked as good as they tasted.  Indeed, they quickly disappeared so we have no images to share just the first place blue ribbon for best dessert.  We’re hoping this serves as a good omen for our new store and the pies we’re hoping to sell there.  Good, local and seasonal are the key ingredients – let me know if I can send you the recipe.