Life on Regal-Hill: August 26, 2009

We still have Brownie, Allegra’s cow, here at Regal-Hill. She prefers being in the barn. If she is put outside, she spends most of her time bawling. Just why I am not sure, except that she is all alone in that pasture, but can see the other heifers if they come down off the hill or the younger ones above our house when they come over for a drink. Inside she has a bull calf and a heifer calf for company plus a bunch of cats and kittens.
I know that the calves and cats are glad to have Brownie there since she supplies them with rich whole milk for their tummy each morning and night; something they don’t normally get when there is no cow to milk. Brownie gives enough for the two calves and the cats each time she is milked so everyone is happy.
Brownie also likes pea pods very much so each time we pick peas and shell them we make sure to take the pods out to Brownie while they are still fresh. I wonder if it does anything to the flavor of her milk.
Allegra has made an arrangement with another farmer who wants to buy Brownie. Of interest to me though is that this farmer is a woman. Thank goodness we have women who are willing to do the hard work required to run a dairy farm since so many farmers are going out of business. Maybe Allegra will be one of these women farmers in the future.
Blueberries are ready locally now. There is a place near Stamford and one near Meridale where you can go and pick your own blueberries. I don’t know what they are charging for them this year, but chances are they are less than what they are charging in the supermarket.
The following recipes using fresh blueberries will taste good and you will get the antioxidants blueberries provide as well.

Blueberry-Spice Whoopie Pies
Cakes
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1-1/2 sticks (3/4 cup) butter or margarine, softened
1 cup packed light brown sugar
1 large egg
2 tablespoons light (mild) molasses
1/2 cup reduced-fat sour cream
Filling
1 pkg. (8 ounces) reduced-fat cream cheese (Neufchatel)
1 jar (7-1/2 ounces) marshmallow crème
2 cups blueberries plus additional for garnish
Prepare Cakes: Preheat oven to 350 degrees F. Spray 3 large cookie sheets with nonstick cooking spray. In medium bowl, mix flour, cinnamon, ginger, baking soda, nutmeg, salt and cloves.
In large bowl, with mixer on medium high speed, beat butter until smooth. Add brown sugar and beat 3 to 4 minutes or until creamy, scraping sides of bowl with rubber spatula. Add egg and molasses and beat until well blended. With mixer on low speed, beat flour mixture alternately with sour cream, beginning and ending with flour mixture, just until blended.
Spoon batter by heaping tablespoons onto prepared cookie sheets, 2-1/2 inches apart (you should get 30 cakes). Bake cakes, one sheet at a time, 11-13 minutes or until cakes spring back when pressed lightly. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire rack to cool completely. Cakes can be made ahead up to one day; wrap tightly in plastic wrap or foil and store at room temperature.
Prepare filling: In large bowl, with mixer on medium-highspeed, beat cream cheese until smooth. Reduce speed to low; add marshmallow crème and beat just until blended, scraping beaters if necessary. Fold in blueberries. Spread 1/4 cup filling on flat side of half of cakes. Top each with plain cake, flat side down, pressing slightly. If you like, garnish with additional blueberries pressed into side of filling.
Makes 15 Whoppie Pies
Good Housekeeping July 2009

Blueberry-Rhubarb Crumble
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
Topping:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional
Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350 degrees for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm, dollop with whipped cream if desired.
Yield: 12 servings
Taste of Home August/September 2009