From Soil to City

Blueberries

Blueberry, Pollen and Parsley Smoothie Bowl

1/2 cup frozen blueberries (just put your berries in a freezer bag and use all year long!)
1/2 cup frozen peaches or nectarines (slice the fruit and put in a freezer bag; same as above)
1 frozen banana
1 tsp spirulina (optional)
1 cup of liquid: try Red Jacket Orchard apple-cranberry juice, or coconut water or nut milk
1/2 cup of parsley; leaves and stems

1. Blend the ingredients above and top with your favorite dried fruits and nuts. I used bee pollen from our CSA, shredded coconut, goji berries, pistachios, hulled hemp seeds, and chia seeds!

Peach and Blueberry Galette

Crust:

1 cups all-purpose flour
1/4 cup cornmeal
1/4 cup brown sugar and 1/2 teaspoon brown sugar for sprinkling
1 teaspoon cinnamon for sprinkling on the crust
1/2 teaspoon kosher salt
1 stick cold butter
3 tablespoons water

1.In the bowl of a food processor, combine flour, cornmeal, sugar, and salt.Pulse a few times just to combine.
2.Add butter and pulse until it is the size of peas.
3.Add water and pulse until dough comes together.
4.Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
5.On a piece of parchment paper lightly dusted with flour, roll out the dough to an 11-inch round.
6.Transfer the dough, on the parchment, to a baking sheet. Chill for 5 minutes.

Filling:

2 cups blueberries
3 medium sized peaches sliced
1 1/2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 fresh lemons juice
2 tablespoons pumpkin pie spice (clove, allspice, cinnamon, ginger)
1/2 teaspoon of extra cinnamon and ginger

1.Toss the blueberries and peaches with the  sugar, spices, cornstarch and lemon juice.
2.Mound them up in the center of the dough, leaving a 2-inch border all around.
3.Fold the exposed edges of the dough over the berries.
4.Sprinkle the tart with sugar and cinnamon.
5.Refrigerate for 15 minutes.
6.Meanwhile, heat the oven to 400°F.
7.Bake the galette until the fruit mixture is bubbling and the crust is golden brown, about 40-minutes.
8.Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.

Blueberry Dumplings:

2 cups flour
¾ boiling water
1 teaspoon of salt
2 cups of blueberries

1.Combine the flour, salt and water together until it becomes a unified dough ball. The flour will be hot from the water so be careful.
2.Knead the dough until it becomes elastic about 10-15 minutes. Let the dough rest for a little while and then roll it out until it’s almost translucent.
3.Cut into rounds with a glass and take about a spoonful of blueberries for the center.
4.Fold the circle in half making a semi circle and make sure the edges are sealed. At this point you can either freeze the dumplings for later or cook them.
5.Cooking them is up to you but I would say cook them in boiling water, stirring frequently. Once the dumplings float cook them about 2 minutes or until they float. DO NOT OVERCOOK. Remove them from the water and sprinkle with brown sugar and cinnamon.