Garden Update
When the mercury gets above 70 on the thermometer in my little neck of the woods, it’s too hot for me. I truly am a hot-weather wuss, and have been known on occasion to turn on the AC, an unexpected bonus from the ductless heat pump that was installed 4 years ago, at temperatures below that. Go ahead and laugh. It really is ok. My other excuse is that my pie dough likes it that way, which is good as any other reason in my book. Right? I mean, Rule #1 is Keep Everything Chilled, Especially Yourself. So when I awaken this morning to the sound of rain on the roof and a cool breeze lifting the curtains in my bedroom, I am overjoyed until I remember that I left the garlic bulbs outside to dry on newspaper under the eaves. I leap out of bed and hurry outside to rescue them from the wet. I bring them all inside. Some are a bit damp on the surface, and I spread them out on the counter inside to dry out. I’ll chalk this one up as a lesson to be sure to remember to check the weather forecast before leaving something as important as my garlic harvest, all 250 head for the year, outside overnight. Now the sun is peeking out through the clouds…a preview of the cooler months of fall ahead that I love so much.
Registration Opens Tomorrow for 2 New Virtual Workshops
On October 6 Pie Camp will be released! That’s just two months from today–just in time to turn our ovens on and bake, bake, bake! So in preparation for that I have two new Virtual Workshops this month for you. The first will be on Saturday August 15th and we will learn to make two of my favorite pies, Chess Pie and Shaker Lemon Pie. In the second we will celebrate peaches as we make a Peach Chiffon Pie on Saturday August 22nd. Registration for both virtual workshops will open tomorrow, August 7th at 8 AM PST. You can read more about the classes, the filings, and the crusts we’ll be making here, too.
Shaker Lemon Pie (Photo: Andrew Scrivani)
Chess Pie (Photo: Andrew Scrivani)
Peach Chiffon Pie
I hope you will join me at your own baking counter for a sweet time, and until then have a peachy day!
Kate
P.S. The sun is out and I’m heading out to the garden!
I made the butter, leaf lard , blueberry pie recipe today and struggled. We’ll find out tomorrow if it’s any good. I used to make the crisco, egg in a cup beat recipe. For first time I used a rolling cloth, bed bath beyond, I don’t know if I like it. Wish I lived next door to you. I’d watch you and I’m a good clean upper😋😅
Hopefully it will set up and be to your liking. 🥧😊
That Peach Chiffon looks soooo good. I’ve wanted to make the shaker lemon pie since I bought your first book. It looks marvelous. I actually got an entire case of chemical-free lemons last year before Christmas to try it. The day after Christmas, I ended up in the ER with diverticulitis! Still haven’t gotten the pie made, but I did salvage the lemons for use in my water Kefir.
I so glad you that those lemons were able to be used!
I did your blueberry pie out of Art of the Pie. My daughter said it was gorgeous and it tasted just as good. Thank you! I was worried it didn’t turn out but it did. I wish I had the 💰 to sign up for your classes but can’t wait till your next book comes out. I’ll go get it at Barnes & Noble . Love hearing from you and watching you.
I’m delighted that the pie turned out for you, and many thanks in advance for getting Pie Camp when it comes out in early October. I hope you like it!