Peggy's Plants

11/24/2023

My nana used to make this for me whenever I was feeling under the weather. Even today, I still make this recipe in advance and save it for later. Full article 👇 💬

07/19/2023

10 genius reasons why you should keep lemons in the freezer. Full article 👇 💬

07/05/2023

05/14/2022

BLACKBERRY COBBLER

4 cups blackberries, stemmed & washed
3/4 cup light brown sugar
1 Tablespoon all purpose flour
TOPPING
1 1/2 cups all purpose flour
1 1/2 cups sugar
Pinch of salt
1/2 teaspoon lemon zest
1 1/2 sticks of melted butter, cooled to room temp


🥣. If your berries are quite large, cut them into 3rds. ( Sam’s & Costco berries are giants!)

🥣. You can bake this in an oval baker, individual ramekins or a deep dish pie plate. My pie plate is stoneware and is my “ go to” dish for cobbler.

🥣. You can use this topping for any fruit cobbler, just adjust the sugar. Ex: ripe sweet peaches you can use less sugar, rhubarb you would want to use a bit more sugar! You get it! 😉

Preheat oven to 350 degrees

In a bowl, add the prepped blackberries, brown sugar and flour. Stir to combine. Add to your baking dish of choice.

In a medium bowl, make the topping: Add the flour, sugar, salt and lemon zest. Stir to combine. Stir in the room temp melted butter and combine with a spoon. Using your hands, take spoonfuls of dough and makes pats in your palm and place them on the top of the berries. Keep making pats and add them to the berries in a cobblestone fashion. No rules here...just pat and place. With the remaining dough in the bowl, sprinkle it on the sides and on top of the pats. Bake for 45-50 minutes, or until bubbly and golden brown on top. Serve warm with ice cream! Cover and store leftovers in the refrigerator. ( yah, that never happens lol).

🥣 If desired, you can also sprinkle with a little coarse sugar for garnish...if you’re feeling fancy! 😃

01/24/2022

In celebration of National Pie Day! Here is one of my favorite pies!! This recipe is in our Farm Stand Collection cookbook, page 143. If you would like to order a cookbook click the link below! 👇

https://www.thefarmstandkitchen.com/our-shop

Need the best vanilla? We have it! Use the link below to grab some! 👇

https://www.thefarmstandkitchen.com/our-shop/farm-stand-pure-vanilla

LEMON MERINGUE PIE

1 cup sugar
3 Tablespoons cornstarch
2 Tablespoons flour
Pinch of salt
1 1/2 cup water
4 fresh lemons, juiced and zested
2 Tablespoons butter
4 large egg yolks, beaten
1 baked pie crust

LETS MAKE IT-

In a saucepan, whisk together the sugar, cornstarch, flour and salt. Stir in the water, lemon juice and zest. Cook over medium heat, stirring till the mixture comes to a boil. Stir in butter. Add a little of the hot mixture to the eggs while whisking to temper the eggs. Slowly whisk the eggs into the saucepan till completely combined. Bring back to a boil and stir till thickened.

Remove from heat and pour into baked pie crust. Top with meringue and bake for 15 minutes at 350F. Remove and let pie cool. Store in the fridge.

MERINGUE RECIPE

3 large egg whites, room temp
Pinch of salt
1/4 tsp cream of tarter
6 Tbsp granulated sugar
1/2 tsp Farm Stand Pure Vanilla

In a mixing bowl, beat the egg whites and salt till it look likes soap bubbles. Add cream of tarter and increase mixer speed to medium. Continue beating until whites are fluffy. With the mixer running, add sugar a few teaspoons at a time. Continue beating until the peaks are firm, but still have a glossy sheen. Add the vanilla. Stir to combine. Spoon the meringue onto the hot pie filling. Spread to seal the edges. Fluff it with the back of a spoon to make peaks across the pie. Bake for 15 minutes.

01/20/2022

BLUEBERRY MUFFINS

1 cup fresh or frozen blueberries
1-¾ cups plus 1 tablespoon flour, divided
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon grated Farm Stand whole nutmeg
¾ teaspoon salt
1 large egg
1 cup sour cream or plain Greek yogurt
1⁄3 cup milk
Coarse sugar, optional

https://www.thefarmstandkitchen.com/our-shop/whole-nutmeg

LETS MAKE IT

Preheat oven to 375F. Spray twelve 2-½-inch muffin cups with non stick spray, or line with paper liners. Set aside.

Toss blueberries with 1 tablespoon of the flour
Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
Set aside

Beat egg, sour cream and milk
Stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffin cups 2⁄3 full with batter, sprinkle with coarse sugar, if desired.
Bake about 20 minutes until golden or until a toothpick inserted into the middle comes out clean.

Enjoy!

05/10/2020

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