Scout: A Daily Guide to Cape Cod

Waiting for My Pie in the  Sky

Once in a blue moon, Lucy sits perfectly still and experiences the sacred moment of patience. This is what that magic looks like;  a miniature Buddha on the countertop. Every kitchen needs one.

Baking is not my natural affinity and Lucy knows it, but a blueberry pie was the top of her agenda last night. Perhaps she was waiting for divine intervention. I was waiting for my mother to call with her signature blueberry tart recipe.

Earlier in the day, we went berry picking at Hokum Farm, a giant blueberry patch in Dennis. 

Located off of Route 134 in, there is a little Hansel and Gretel path that leads to a pasture of smiling farmers in safari hats and tall boots. We dressed in the same attire --my philo is "dress like the natives" they must know what they are doing. (Yes, I am tick phobic, too.) The farm provides trays lined with pint size cartons and directs you into the netted patch of Blueberry Oz.  It's heaven on earth. We ate billions of berries before we made it out of the patch.  

Carpe Diem.

....As the hour of bedtime passed and I was just about to lay this blueberry endeavor to rest,  this email arrived.  My mother pulls through. (Again.) It's an award winner.

Iris's Blueberry Tart

1 pint blueberries

2 T. lemon juice

2 Tablespoons sugar

1 1/4 cups flour

½ cup of chopped pecans

1 stick  cold  unsalted butter

add 1 tbs  vinegar    knead  and if time  refrigerate

·         Combine blueberries, lemon juice and sugar and set aside.

·         Cut the butter into the flour with a knife or a food processor. Knead. Add 1 Tablespoon of vinegar and refrigerate for 30 minutes.

·         Roll out the crust between waxed paper.

·         Add ground pecans to the crust

·         Put in spring form pan or tart pan  with removable bottom...using hands spread across surface.

·         Pour the blueberry mixture on top

·         Bake in 350 oven  until golden and then add 1 egg yolk beaten with a little of the white and 1/4 cup sugar...Spoon this over the baked  tart and cook another 10 min or so.

Gluten Free Version Crust 

1 Cup Walnuts

1 Cup Almonds

½ Cup dates/figs or raisons

¼ cup simple syrup or ¼ cup maple syrup or honey

½ cup of shedded coconut.

·        Combine all ingredients in the food processor until moistened.

·        Press the mixture on the bottom and up the sides of a 9'' diameter glass pie dish.

·        Bake until the crust is slightly toasted at 400’, about 12 minutes. The crust will have slipped down the sides, use the back of a spoon to press it back in to place. Cool and add blueberry mixture and serve with dairy free ice cream or mix with  Tal Ronnen's Cashew Cream

Visit their website to see hours and directions to the patch. www.hokumrockfarm.com