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Farmer’s Table: Meyer Lemon Blueberry Pie

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By Susan Maslowski

Consumers may be surprised that the farmers who grow beautiful produce often have very unhealthy diets. I am proud that I grow much of what we eat, but sometimes I don’t have time to make every meal from scratch.

Lack of time is the primary reason producers will opt for calorie-laden snacks and sugary treats. Summer is the unhealthiest time for farmers. They are planting, harvesting, delivering and selling from sunrise to sunset. The days are not easy.

Farming isn’t what it used to be. Once, there were big, extended families and everyone pitched in to help. Today, farmers do not have that support, and, in many cases, they hold a second job in addition to growing food.

Long ago, the women would prepare food for the workers in the field. They would even manage to deliver hot meals. When many women started working outside the home to supplement the family income, sandwiches became the monotonous norm. Now it is very easy to buy pre-made, pre-packaged, on-the-go lunches that are a big time-saver.

Last week was very hectic. I missed breakfast several times. Perhaps I should be embarrassed to admit that I resorted to fixing a commercial frozen flatbread for one meal.

I did spend one afternoon making two dishes in quantities that would ensure future meals. I don’t frequently make desserts, but I had fresh blueberries that I needed to use. After spending several hours in the hot sun picking berries, I didn’t have much desire to do any baking.

Pressed for time, I assembled a quick, no-bake pie that will probably make some readers cringe. For those who desire easy recipes, this is for you!

I reassured myself that the pie was partially healthy, since it was topped with fresh blueberries. To be honest, it was quite delicious, light and not too sweet.

I spent some time pondering whether I should publish this recipe, but I thought there are probably readers who have very busy social lives in the summer and convenience is important.

For fear of being dissuaded from making this pie, I did not read the content lists or nutrition facts on the labels of the ingredients that went into this recipe. I convinced myself that I should simply enjoy this time-saving dessert. I think some of you will like it, too, especially if it guarantees your child won’t be late for practice.

Meyer Lemon Blueberry Pie

1 graham cracker pie crust

1 (1.66 ounce) package Meyer Lemon Instant Whipped Pudding Mix (Royal)

½ cup milk

6 ounces whipped dessert topping

Blueberries

Prepare pudding mix according to package. Gently fold in whipped dessert topping. Pour into prepared crust. Top with blueberries and refrigerate until ready to serve.

For questions about recipes or other information, contact Susan Maslowski at mudriverpottery@aol.com or go to our websites at metrokanawha.com and putnamreview.com. Susan also has a Farmer’s Table Facebook page.


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