It’s high season for berries at the Vancouver Farmers Markets
14 July 2017, 9:47 | Posted in ActivitiesEventsFoodLifestyle
It’s high season for berries at the Vancouver Farmers Markets right now. So for those who are keen to jam, bake, and preserve -- now's the time to get them at their peak.
The vendors are busy too – not only the farmers, but various artisanal food producers who are using seasonal berries in a number of amazing food items in celebration of the 7th Annual Berry Festival in Mount Pleasant at Dude Chilling Park on July 16 from 10-2pm.
Check out this Blueberry Lemon Pudding Pie Recipe curtosy of the BC Blueberry Council.
2 large (100 g) eggs
¼ cup (35 g) cornstarch
½ cup (80 g) granulated sugar
¾ cup (175 ml) 35% whipping cream
½ cup (120 ml) whole milk
½ cup (115 g) salted butter, softened
¼ cup (60 ml) lemon juice
4 cups (600 g) B.C. blueberries, fresh or frozen – divided
1¾ cups (240 g) graham cookies crumbs
¼ tsp (pinch) cinnamon
⅔ cup (150 g) salted butter, melted
For the filling, whisk the eggs in a medium bowl and set aside.
In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.
Photo cred: BC Blueberry Council
Peter Raab, Vancouver Real Estate Agent