What I Made: Iron Building Juice and Blueberry Granola


As much as I love the grain beet salad featured below, I needed to shake up my beet share this week.

Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time.

Iron Building Juice


  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided


  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.

We got a ton of blueberries this week; I was very, very tempted to make a pie or something I would definitely regret. Instead, I made this delicious granola!!

Blueberry Vanilla Granola



  • 1 quart blueberries
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I made mine by blending 10 dates with 1 cup water)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest


  • Place blueberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

This tastes best with almond milk. And it is SO YUMMY.


The Ugly Pancake

My Mother never told me that not every pancake is a good-looking pancake. So it only stands to reason that I was more than a little thrown when I made these tasty, yet incredibly homely, pancakes for the first time.

It all began with a game of Something-Out-Of-Nothing — a game where I try and come up with a tasty meal out of what happens to be in the house. On this day in particular, all I had was some cold leftover oatmeal, 2 bananas, flour, and some eggs. Apparently, that’s all I needed!

{Recipe after the jump.}

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Blueberries in Gin Syrup

I’ve been enjoying our CSA blueberries sprinkled over Greek yogurt with a drizzle of honey, but Ian Knauer’s blueberries in gin syrup is the most lovely solution for excess blueberries. The idea is simple: flavor a hot sugar syrup with juniper and rosemary, strain it over the blueberries, then add gin. It’s also nice to mess about with the syrup infusions (sliced ginger makes a great addition, and so does lemon zest).

{More after the jump}

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Peach Blueberry Cake

The return of summer stone fruit — local tree-ripened fruit that is.  Short of picking your own, you’re not going to experience what real fruit tastes like until the local stuff arrives.

This one comes from the now defunct pages of Gourmet Magazine, circa 2005. I make it every year when the real goods are available.  It looks good, tastes good and is easy to make, especially for those who have difficulty with pie crusts.  You can find the original recipe here.  Here’s my take and my comments on the comments. (See Notes to the Chef below.) — Jason Adams

{Recipe after the jump.}

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What I Made with My Share: Blueberry Cake

Saturday’s blueberries were tasty enough to eat plain, one by one, but I needed to make a dessert for guests. I love this super easy cake recipe which is great with any seasonal fruit. It gets a nice golden crust and the edges go crispy with caramelized blueberry juice. The dessert is basically a variation on Eve’s Pudding, a traditional English cake made with apples.

Recipe after the jump

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