It was mid fall—right at the peak of harvest. As we stepped out of the car at W. Rogowski Farm, my senses were overwhelmed. Scents of lemon grass and basil caught in the breeze tugged us in one direction to the fields where we were encouraged to harvest as many herbs as we could handle. A skillet crackled where a cooking demonstration was taking place. Warm quinoa salad with bacon and kale. It was the first time I tried quinoa and was instantly in love (though it might have had something to do with the bacon). Over in the barn, fresh laid eggs were being cracked and whisked into fluffy omelets, as satisfied breakfast diners watched on. Heaps of pumpkins, all sizes and shapes, piled high in front of the parking lot. It was then that I noticed them. Hiding behind the sea of orange was a smaller collection of ghost white pumpkins.
Ever notice how sweet focused Christmas is? Really all holidays I guess. Christmas cookies and cupcakes and cakes and pies and hot chocolate and eggnog…the list goes on! Sure there’s some savory dishes that become favorites like turkey and ham but for the most part when you go to a party or an event, the dessert is the highlight. Just think how much time and effort (and money) brides put into coming up with the perfect wedding cake. It’s a centerpiece of the whole day. For Christmas desserts, I think of cookies first, but pies…mmmm, pies are a very close second.
I have made a lot of pies in my life, but proud to say I’ve never made a double crusted pie. Meaning those pretty pies with the sheet of dough over top, and the perfect little slits around the center, and perfectly crimped edges? Yeah, I don’t do those. Why, because I’m lazy. And a bit afraid. All that work, then the thought of somehow messing up the top causes way to much anxiety. So all of my pies have become “Dutch”.