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While vacationing in Door Country, I came across this vibrant and beautiful planter in the small town of Fish Creek. I immediately put the brakes on (figuratively… we were walking down the sidewalk), and stopped to admire it’s lush beauty. I couldn’t quite get over the combination of tones–from the deep rusty plum, to the nearly electric indigo and the soft hazy sage to the energetic lime green. I snapped this photo so I could show it to my mom, the expert gardener. I think next year I’d like to fill the four window boxes on the cottage with just these plants!

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After a lovely time in Door County last weekend, I returned home with 5 quarts of cherries, just waiting to be crafted into a tasty pie. After putting the task off for a couple days, I buckled down and stemmed, washed and pitted all those cherries. Then I froze them, and brought them up north this past weekend so I could share the bounty with family. In a collaborative effort, the pies were baked and thoroughly enjoyed (Hubby’s Mom made the crust, my Mom helped with assembly and some troubleshooting, our dads, siblings and friends helped devour). Be forewarned… this post contains a monster amount of pictures! However, I think the images illustrate my point much better than words ever could. Below (waaay below) are the crust and pie recipes and a few tips on pitting and freezing.

Crust Recipe

2 1/4 cups all purpose flour
3/4 t. salt
3/4 cup shortening, well chilled
2 T. butter, well chilled
5 – 6 T. cold water

Sift flower and salt into bowl. Cut shortening and butter into 4 or 5 pieces and drop into bowl. Turn to stire speed, and cut shortening into flour until partciles are the size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough wtaer to make pastry form a ball. Watch dough closely as overmixing will result in a tough crust. Chill in refridgerator 15 minutes. Roll into 1/8 inch thickness between waxed paper. Fold pastry into quarter; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9 inch single crusts.
(Recipe from Kitchenaid Cookbook)

Pie Recipe

6 cups frozen Door County Cherries or (2) 16 oz. cans of water-packed Door County Cherries, drained.
3 tablespoons tapioca
1 1/3 cups sugar
1/4 teaspoon almond extract

Combine fruit, tapioca, sugar and extract in bowl; let stand 15 minutes. Fill pastry shell with fruit mixtures, dot with butter. Add crust; seal and flute edges. Bake at 400 degress for 65 – 70 minutes. Serve warm with vanilla ice cream.
(Recipes from ‘101 Things to Do In Door County’)

Notes

I highly recommend this pitter. It is simple, cheap, and saves much time! Last year I used a sterilized hair pin. Please don’t try this method. It results in much frustration.

To freeze your cherries, combine 5 cups cherries, with 1/2 cup sugar and mix well, then put in container and freeze.

This recipe is for tart cherries. I’ve never baked a cherry pie with sweet cherries, so I am not entirely sure how it would need to be altered (besides the obvious, which is… less sugar).

I have included this particular recipe, because it is much simpler than the last version I tried, which included boiling and several more ingredients. If you would like the more compliated version, email me and I will send it your way!

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Progress… I love progress. There is something quite fulfilling about watching a building take shape, or a project come to completion. Of course it’s the journey and the process that is always the most interesting part of the story. This is why I wanted to share with you all an update of sorts on this post. Since making this list of somewhat simple goals, I have been moving forward and making progress in my own sort of way.

(1) Grow Emmy Lu as a business that can eventually enable Laura and I to stay home when we each have children.
(2) Begin writing the book that has been percolating in my brain for the past year.
(3) Learn to live more simply.
(4) Begin a backyard composting bin.
(5) Plan a bigger/better vegetable garden for 2010.
(6) Learn to preserve/can food.
(7) Begin exercising in the morning instead of the evening.

First step in tackling my list of was research. Perhaps a remnant of the college days, I love heading to the library in pursuit of valuable resources. So, last week, I spent some time there looking for books that could help me along with some of my goals. I grabbed a few books on self-publishing (Goal #2), a small guide to composting (Goal #4), two books on square foot gardening (Goal #5), and a couple manuals on canning and preserving (Goal #6). I’ve been inching my way along through several of these books simultaneously, and really enjoying the process! There is so much great information out there, it’s almost overwhelming.

Goal #1 is continual, and of course something that both Laura and I are committed to. However, we are very excited to have a few things in the works that will hopefully help to further this goal in even greater ways. Stay tuned! Goal #3 has been coming along well–learning that less “stuff” means a simpler, more peaceful life (look for an entire post on this topic coming up soon). I also attended a class on backyard composting at a local farm last week. It was excellent and so informative! Next step for Goal #4 is to actually build the bins, which hubby will have to help me with on our next free weekend. As for Goal #7, I’m starting to wonder if this is a hopeless cause… but I am trying!

Thanks for tagging along on this journey of mine. I have to say, it’s great to have the accountability. As always, feel free to leave a comment if you have any tips or ideas for me!

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