One of my favorite things to do is go berry picking. It's something that I look forward to each year. So last Saturday I dragged my hubby and son and went berry picking. We also had friends in town visiting from Boise, and they were dragged along too. Fortunately my son (who's 13), still loves picking berries. My daughter, on the other hand (who is 16 and still at camp), thinks that berry picking is one of the worst forms of torture inflicted on children.So off we went to the West Union Gardens to fill our buckets and tummies. Their no spray berries were amazing, and just what I needed to help finish the recipes for my cookbook. The boys helped me pick about 20 pounds or so, and looked like they could have picked all day.
Here I am with my berry buckets, skipping down the path. You've got to love thorn-less berry bushes.
Then, as we were leaving, we saw the most adorable little girl, who looked like she was enjoying the berries as much as we were. We just had to snap her picture. As it turns out, this gorgeous little girl also happens to be vegan (let's hear it for healthy vegan children!). Her parents recognized me from the demo that Bryanna and I did at Vegfest. Small world.
On another note, if you happen to be in the Portland, Oregon area this Saturday (July 7th), stop by the Herbivore store at 2:00 for a vegan cookie fest.
I leave you with an easy berry pie recipe, perfect for the 4th of July. If anyone makes it, I would love to see your pictures.
Julie's Easy Berry Pie
4 cups fresh berries
1 9-inch pastry crust or crumb crust, baked and cooled (homemade or store-bought)
1 cup fresh or frozen berries
2/3 cup sugar
3 tbsp plus 1 tsp cornstarch
2/3 cup water
1 tbsp water
1. Place the 4 cups berries in cooled crust. Set aside.
2. In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in water until smooth. Stir in 1 cup fresh or frozen berries and bring to a simmer over medium heat, stirring continuously. Cook and stir until mixture is thick. Continue cooking 1 more minute and remove from heat. Whisk in additional 1 tablespoon water and spoon hot topping over berries in pie shell. Let pie sit until filling is cool. Cover and refrigerate for four hours before serving.
*You can include some fresh, sliced and peeled fresh peaches for part of the 4 cups fresh berries
**If you're looking for a good store-bought vegan crust, look for the Wholly Wholesome brand. They taste great and don't have any hydrogenated oils.
