Backyard Grocery Store

A trip home to my parents recently involved some berry picking. My mom has a wonderful garden set up this summer. There is everything from raspberries and blueberries, to red onions and pole beans. She has pumpkins and grapes, herbs and hot peppers. It's like having a grocery store in your own backyard! So jealous... you can see the greenhouse and beds here in the late winter before any work has been done...

...and then here in early spring when the lettuce is just coming up. The berry patch is in the upper right corner.

But the raspberries needed to be cut back my grandpa said. And the blueberries where full on drooping with purple bunches. So I decided to try out a Clafoutis I'd seen online. Eventhough I can't pronouce this French dessert, for my first try it turned out pretty yummy. It's a nice eggy flavor and I just love raspberries!

Since the weekend also involved a bluberry bush adventure, (basically searching all over the Coulee region for some onsale) I might be able to make my own.

Some day I'll have a grocery store in my backyard. We'll start with the dessert section for now.

Raspberry and Blueberry Clafoutis
*addapted from the post by Posie Gets Cozy

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 cup raspberries
1/2 cup bluberries Confectioners' sugar

Preheat the oven to 375 degrees F. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in a bowl until light and fluffy, about 3 minutes. Slowly mix in the flour, cream, vanilla extract, lemon juice, and salt. Set aside for 10 minutes.
Meanwhile, wash and dry the berries. Pour berries into the bottom of the dish, spreading out evenly. Pour the batter over the berries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar.