recipe

baking pie crust
Brenna

You read the title, it’s time for Saskatoon Pie!

Yum, yum, yum! Spicy, fruity, sweet but tart, this pie is all of my favourite things. I could eat plain Saskatoons for days, but they are best in pie. I was pretty young when I first started baking, and I must say pies are still my favourite thing to bake. When I turned eleven my grandma sat me down and told me that she was planning to teach me a secret. She said that some grandma’s taught their grandkids how to cook, or how to sew, but she was going to share with me how to bake. Shortly thereafter I was gifted a muffin cookbook, an apron and some measuring cups, and the rest, as they say, is history.

One summer I decided it was high time I learned to make a pie.

I come from a family of pie connoisseurs, and as an avid baker, it seemed like a natural step. If I remember correctly Mom offered to help teach me,  which I adamantly refused. If I was going to bake a pie, I was going to do it entirely myself. (In retrospect this was a very good idea, I tend to be a bit stubborn when it comes to all things kitchen related, and it very well could have been a disaster if this first endeavor was a team effort). Mom handed me a box of Tenderflake and told me to use the instructions on the box for the pie crust, which I still use to this day. I have the recipe memorized, but I reference it every time, just to be safe.

I don’t mean to toot my own horn, but that first pie was an absolute success and I haven’t looked back! My roommate always says that you either have pie hands or you don’t, and I guess I got pretty lucky in that department! I decided to make use of them yesterday. After a few hours and flour all over my kitchen, it’s never a good pie unless the kitchen floor resembles a grist mill, I was ready to feast!

Saskatoon pie is just so freaking good!

I can always go for a good slice of pie with a cup of coffee. Pop loves it with vanilla ice cream on it, and one of my friends swears it’s better without. Or, if you’re my beau, you come home with some peanut butter ice cream as a topping (not the best combination I will admit, and Pop never fails to tease him about it!).  Peanut butter goes with everything, right?  Not so much. Speaking of different toppings, I’ve also heard it is excellent topped with a think slice of cheddar cheese!

But seriously, I think it’s fantastic every which way, and I hope you do too! Below is your chance to give it a go.  Let us know what you think, if you get a chance to try it!

 

Saskatoon Pie

Prep Time: 25 minutes for filling, 35 minutes for crust

Cook Time: 40 minutes

 

Ingredients:

  • Pie crust – if you are making the crust I just use the recipe on the Tenderflake box, but you can also use store bought crust, I wont judge too harshly 😉 You will need a top and bottom crust.
  • 4 cups frozen Saskatoons (Mom and Pop have the BEST trees for this)
  • 1/4 cup butter
  • 3/4  cup sugar
  • 1/8 cup cornstarch
  • 1/8 cup flour
  • 1 tsp cinnamon
  • 3 tablespoons lemon juice

Instructions:

  1. Heat oven to 375°, and place bottom pie crust in pie plate.
  2. In a medium pot simmer Saskatoons over medium heat. Once they have warmed and some liquid has accumulated in the pot, add the butter and sugar. Stir and bring to a gentle boil
  3. Lower the heat and add the cornstarch, flour and cinnamon. Stir until well combined, and then add lemon juice.
  4. Bring the filling to a boil to thicken and remove from heat.
  5. Place inside the pie shell, and add upper crust. Saskatoon pie works wonderfully with a lattice top. You can do basically any top style you like, I find this one the best as it doesn’t bubble out as much.
  6. Bake for 375° for 5 minutes.
  7. Lower the oven temperature to 350°, and bake for the remaining 35 minutes.
  8. Allow to cool, if you can resist it ’til then! Top however you’d like and enjoy! FYI, Peanut Butter ice cream? Not recommended.

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quesadillas on a plate
Brenna

You know how sometimes you have those go-to recipes under your belt? Something that’s likely quick, awfully satisfying, and ignites the warm and fuzzy on the inside? A dish that makes you feel nostalgic and content. It is exactly what you need after a long day, or a rough night? Well for me, that recipe is for quesadillas.

And not just any quesadilla’s, I’m talking about the quesadilla’s that they used to serve at The Three Amigos Cafe.

quesadillas ready to be cooked

 

Now, I know you’re thinking to yourself (or at least Pop is as he reads this over) “Jeez Brenna, what are you doing? This is a farming blog!” Yeah, I know, I know, but bear with me. I like food. I like making food, and eating food (I mean, who doesn’t?), and talking about food, and taking pictures of food, and pretty soon I’ll be blogging about food (more on that another time).

 

One of my favourite things about food is how it brings people together.

Making muffins, and cooking up dinners were always a great way I could contribute to the work on the farm. When I was too small to operate a tractor or chase the cows, I was at least able to toss together a batch of something delicious. I loved seeing my family gathered around the table (or sitting on the grass, or in the back of a pick-up, or in the cab of a tractor) enjoying something I had made them.  A favourite memory I cherish is of my parents enjoying a mid-summer supper, long ago.  The night Jess and I created a restaurant experience for Mom and Pop serving up quesadillas,  piping hot.

cheese, salsa and flour tortillas

Quesadillas are easy to make, like SUPER easy.

You can make them with so many different ingredients, they cook up in a snap, they aren’t toooooo unhealthy, and my goodness they are satisfying. When I was about 8 years old I found a recipe for them in a kid-friendly cookbook, and they became just the handiest snack around.

I quickly got Jess hooked on them, and we made them after school whenever Mom had the ingredients on hand. One summer evening when Mom and Pop were out in the field working away, and Jess and I on kitchen duty, we knew just what to make. In the spirit of Mary Poppins, my favourite thing to do when it comes came to chores is was to turn the upcoming project into a game…and that summer night The Three Amigos Restaurant was born.

As he was always better at drawing than me, and because I was the oldest and thought it better for me to deal with the oven, Jess oversaw the menus…

menu card

handmade menu for quesadilla supper

 

We knew that Mom and Pop had been working hard all day, so we decided to really roll out the red carpet for them, with a variety of different drinks, an appetizer, and two (gasp!) different types of quesadillas up for order.

It seems silly thinking back on this now, but this memory of a small contribution to farming is one of my dearest. I love summer on the farm; how the hard work brings people together, and the evenings spent around the table with everyone after toiling in the hot sun.

For this reason, these quesadillas are my go to. Sometimes I put eggs or veggies (woohoo I’m so healthy), but most of the time I do them Three Amigos Style, just like what Mom and Pop got when they came in for food that summer night. It wasn’t the fanciest meal, but it was made with the utmost love and best intentions.

Here’s the recipe below if you’d like to give it a try, let me know how it turns out!

quesadillas

 

Three Amigos Cafe Quesadillas

Cook Time: 10 minutes

Ingredients (for 4 quesadillas):

  • 1 1/3 cup salsa (your spice preference, I’m a fan of spicy, but you do you)
  • 1 cup grated cheddar cheese
  • 4 flour tortilla shells
  • additional toppings to your hearts’ content. Refried beans are a Three Amigos favourite, but you can also add cooked veggies, chicken, beef, or a scrambled egg.

 

Instructions:

  1. Preheat oven to 425°, and line a cookie sheet with parchment paper (not mandatory, but it makes clean up easier!).
  2. Place tortillas on cookie sheet, and place 1/3 cup of salsa on each tortilla, spreading it so it covers half of it.
  3. Sprinkle 1/4 cup of cheddar, and any additional toppings, on top of the salsa, and fold the tortillas in half.
  4. Place in the oven and bake for 5 minutes on each side.
  5. Allow to sit for a few minutes, then slice into 3 or 4 triangles (a pizza cutter works best).
  6. Enjoy! (They are AMAZING dipped in sour cream or guacamole).
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Welcome sign
Jim

Coming from a farming background Twyla and I decided from the start that we wanted to raise our family in a rural setting.  This was not because we thought farming would make us wealthy, we knew better than that!  This was a choice of lifestyle, not riches.  And now, all these years later, even though we did not become prosperous land barons, as suspected, we can say with certainty that we actually did find treasure on our farm.  Richness, it seems, comes in all shapes and sizes.

The primary goal of our farm was to raise cattle.

Over the years while we were concentrating on doing just that, we found we were soon growing so much more.  We grew grains, gardens, pets, children, recipes, friends, stories, and memories.  It has all been quite the journey.  There can be a lot of chaos at our home but if you take the time to navigate through the confusion there’s usually a laugh or two to be had and a pretty good story to tell to friends at the end.  We hope you enjoy hearing about our farming adventures as much as we do telling them.

When folks think of the rural lifestyle they often picture these smooth rolling green pastures dotted with beautiful aspens and pines, late summer flowers in blossom sprinkled about, with all sorts of farm animals standing here and there enjoying the scenic majesty of sunny mornings.  Not far away will lie abundant fields of grain beginning to ripen looking forward to the fall’s harvest.  And there, in the middle of it all, you will find a perfectly manicured lawn and in the middle of that, stands a beautiful white storey and a half weathered but wonderful farmhouse.  Just a few steps from the house grows a lush weed free garden, bountiful fruit trees; apples, cherries, plums all lining the garden’s edge.  And still a few steps further is this mighty red with white trim giant prairie barn complete with hayloft and horse stalls.  Finally this whole package is framed with perfect white painted fences and a young girl skipping along the path to the barn, milk bucket swinging in hand and humming her favourite Walt Disney theme song.   Sounds nice doesn’t it?

This does exist and you may see it…sometimes.

But usually life isn’t all nicely wrapped up for us like this.   There are times when those rolling pastures could use a little more rain and that grain could use a few less weeds and a lot less grasshoppers.  We all love aging barns but still, it’ll need some paint and a nail now and again.   Let’s not forget that garden.   Constant attention to that and the orchard is needed if we plan to have plenty of good food for the winter.  Have I mentioned fences?  Fences are in constant need of mending.  Without good fences your livestock will soon put themselves on a first name basis with the neighbouring tribe.  Not good.  Farming is rewarding, for sure, there’s not a doubt in my mind about that, but it takes a lot of work and of that I’m just as certain.

We have strived to create that picturesque farm we have all imagined and we will share with you the stories that grow with us as we try to reach that goal.  So keep an eye out for all of the ‘sugar coated’ farming experiences we plan to send your way.  They are fun.  But keep in mind life isn’t always like that, so we also plan to share with you those little things that don’t always go to script.  In our world, we tend to experience the latter far more.

I guess we can say we’re doing ok.

Most times we can drive the road of life pretty well, but of course sometimes we do end up swerving or sliding a bit and then there are those times we end up completely off that road and right through one of those nice white rail fences we’ve chatted about.  But almost always you can find something in the whole experience to laugh about…or at least to share.  Ok, I guess that brings me to the end of my very first post.  In closing, let me say this – Welcome to our little slice of rural imperfection and the tears and the laughter that have come with it.

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