The 2009 NY WG Food Events 
Pot Luck, Fellowship and Sharing are key elements of the Gatherings.
There were several Food Events that made this Gathering more memorable:
- Adam had made a Peach Cobbler which delighted us on Friday Night and cooked up some fresh wild mushrooms.over an open fire
- For the Friday Potluck, Laurie talked Pennings Farm into slicing up 5 (or 10) lbs of fresh tomatoes which she then dressed. We ate them for the rest of the weekend.
- Shi and Michelle brought fresh grean beans and made them into a salad when our lunch caterers didn't show up on Saturday. The also brought a selection of Heirloom Tomatoes and cucumbers.
- Nancy seemd to show up with a Box 'O Joe just at the right time.
- Teri made two Peach Cobblers from Ochs Orchard peaches for the Sunday closing. Laurie wanted the recipe:
Anita's Peach Cobbler
4 C. peeled, sliced peaches
2 C. sugar, divided (I used less)
1/2 C. water
8 T. butter
1 1/2 C. self-rising flour (not regular flour)
1 1/2 C. milk
Preheat oven to 350.
Comibne peaches, 1/2 C. sugar & water in saucepan, mix well, bring to boil, then simmer 10 min. (or less)
Put stick of butter in deep baking dish & place in oven to melt.
Mix remianing 1 C. sugar, the flour, then add milk slowly to prevent clumping.
Pour this mixture over melted butter.
Don't stir.
Spoon fruit on top, gently pouring in syrup.
Batter rises to top during baking. Bake for 30-45 min.
(I forgot to set the timer & just baked to crusty brown.)
- and Laurie traded Teri her mother's Blueberry Pie recipe:
from mom
2 pints blueberries, washed
1 cup, or less of sugar
3 Tablespoons cornstarch
2 Tablespoons (full) lemon juice – or more to taste
Whip cream / or vanilla ice cream
Pie crust
Bake empty pie shell
Take 1 pint blueberries and mash it up well
Mix with cornstarch and lemon juice
Cook over low flame, until mixture is clear
Stir often so bottom does not burn
(cook over a stove top flame tamer is best)
Remove cooked berries from the stove and let cool
Add the other basket to the cooked berries
Add the berry mixture to the pie shell
Let cool fully. Serve refrigerated or at room temperature.
Serve with whip cream.
Send Dan MORE DETAILS to add here
Encouragement:
