U- pick season is upon us and is grooving along in full force here in Oregon. As the organic markets stock up on local goodies I like to hit the farms and enjoy the fruit gathering experience first hand. There is something totally rewarding about harvesting your own produce, even if you aren’t growing it all yourself. Growing your own garden of course takes it to another level, but it feels good to support local farmers as well. I’ve been scoping the scene around town for some good u-pick farms, and yesterday decided to go and try one out. We went with blueberries in mind in particular but ended up with a variety of heirloom tomatoes, cucumbers, garlic, and purple onions, all organic. While the tomatoes did have me pretty excited, I’ll admit the blueberries stole the show.

blueberries are just about perfect in my eyes. They are easy to pick since the bushes are upright and not too tall, they travel well and don’t get moldy quickly, their flavor is just the right amount of sweet with a hint of tartness, and their antioxidant levels of course are off the charts.

Now for the good stuff. The recipe that i’ve included is one that I whip up whenever I want to share a healthy dessert that everyone, and I mean everyone, will thoroughly enjoy. It is very quick to make and doesn’t require many ingredients at all. You can modify it very easily too depending on what yummy fruit you’ve picked up at the farm. It would work with any sort of berries, and fresh peaches or nectarines would be amazing as well.

Singing the Bluesberry Pie - Blueberry Topped Raw Vegan Cheesecake

Filling:
1 1/2 Cup Soaked Truly Raw Indonesian Cashews
Meat of 1 Thai coconut (Ideally the meat should be soft but not too jelly like)
1/4 Cup coconut butter melted over low heat
1/4 Cup manuka honey or clear agave nectar
Juice of 1 whole, fresh lemon
Inside of 1 whole vanilla bean, scraped into blender
2 pinches of Bali sea salt
Just enough coconut water to get the blades moving. The consistency
should be very thick.

Blend all ingredients accept for the coconut oil until extremely smooth. Your blender should be working hard. Add in coconut oil with blender running on low, then turn up to high for just a few seconds.

Crust:
1 Cup macadamia nuts
1/2 Cup almonds
1/2 cup soaked and pitted medjool dates
2 pinches Bali sea salt
2 tsp coconut oil
Optional: a few tsp of fresh lemon zest

Blend or process in food processor until nuts are evenly crushed and mixed with dates. Press into pie pan that has been lightly coated in coconut oil to prevent sticking.

Topping:
1 Cup farm fresh blueberries (or frozen and thawed if you don’t have fresh)
1 tbs soaked chia seeds
2 soaked dates or a tbs coconut nectar or agave
Enough water to get blades moving.
Blend thoroughly until very smooth, pour over pie and set aside in
freezer for 15 minutes.

The coconut oil in this recipe is what sets the pie filling into the right consistency. You want it to be firm enough to hold shape while you cut and serve. Most raw pies tend to fall apart easily so people will be impressed with the presentation of this. Once made, set the pie in the freezer for 15 minutes or so to allow filling to firm up. If left out at room temperate it will start to get a bit soft. A fresh mint leaf from the garden makes a great garnish for each slice! The perfect summer time dessert.

I encourage everyone to explore their local farms that allow u-picking. Freeze what you can’t eat fresh. You will be praising yourself later this year when less produce is available around you. It is easy to forget where our food comes from, to feel detached from the earth, the soil, and the elements that nurture all of the plants. Getting out on the farm and picking food with your own hands is an immediate way of reconnecting. I definitely have more appreciation for the organic farmers of the world every time I experience an organic and sustainable produce farm. This is a great resource if you are
interested in finding farms in your area: http://www.pickyourown.org/index.htm

Enjoy all of the fresh goodies this summer that are yours for the picking.

By Anna Hays