July 4th is coming up in a little over a week and the Hillcrest Farmers Market has all you need to help your BBQ sparkle with delicious delights!
I roamed the market and found the perfect vendors to help you kick off your Independence Day with a bang! From your salad to your pie, and your fireworks snacks to your bbq — I’ve got you covered for a FABULOUS holiday feast, including a delicious recipe from Sunset Magazine for a Cherry Red, White & Blueberry Pie!
Featured Market Vendors this week are: Desert Smoke BBQ, Roy’s Famous Chocolate Popcorn and Suzies Farm!
See you at the Hillcrest Farmers Market!
– Eddie Rey
Let your favorite dishes will come alive with a little Desert Smoke! Desert Smoke BBQ combines tangy Carolina BBQ flavors with BIG, BOLD Southwest spices. Their products are crafted with the finest all natural ingredients to provide you with the best Zesty Seasonings, Fiery Hot Sauces, Smokin’ Dry Rubs and Dippin’-Moppin’- BBQ Sauces around.
If you’re looking for a salty, yet sweet snack at the market, stop by Roy’s Famous Chocolate Popcorn! Pick up a bag of their famous White Chocolate, Lemon White Chocolate, or Sea-Salted Dark Chocolate Popcorn that is non-GMO and gluten free.
Known for being the only organic farm located in the City of San Diego, Suzie’s Farm is as local as it gets when it comes to fresh USDA-certified organic produce! Plus, if you’re interested in a fool-proof way to eat seasonally and locally, they offer a CSA box for purchase that includes 8 different seasonal items including: vegetables, fruits, herbs, sprouts and flowers. Visit their website for more information.
Old Glory Cherry-Blueberry Pie
Top a juicy cherry and blueberry pie with a pastry crust cut into stars and stripes for a festive July 4th dessert.
YIELD: Makes 8 to 10 servings
Recipe by: Sunset.com
5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes at bottom)
3 tablespoons lemon juice
1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries
1 cup sugar
1/4 cup cornstarch
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)
How to Make It
In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries.
Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit.
Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan.
Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil.
Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired.
If using fresh cherries, buy about 1 3/4 pound; if using frozen, you’ll need about 1 1/2 packages, 16 ounces each.
Nutrition Information (Shhh… It’ll be our little secret)
calories from fat 37 %
protein 3.8 g
fat 16 g
satfat 6.9 g
carbohydrate 59 g
fiber 2.3 g
sodium 197 mg
cholesterol 21 mg