Diana’s Maple Black Walnut Pie Recipe

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Maple Black Walnut Pie

Makes one 8-inch pie

We have beautiful black walnut trees growing around the farm and this pie is one of our favorites and helps us use their harvest each fall. This recipe calls for only a combination of black walnuts and traditional walnuts. If you can’t find black walnuts, use all traditional walnuts.

Equipment

  • 8-inch pie pan


Ingredients

  • Pie crust (recipe below)

  • 4 medium eggs

  • ¾ “B” dark grade maple syrup

  • 2 teaspoon apple cider vinegar

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt

  • ¼ cup melted butter

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • 1¾ cup walnut pieces, coarsely chopped

  • ¼ cup black walnut pieces, coarsely chopped


Garnish

  • 1 cup heavy whipping cream

  • 3 tablespoons “B” dark grade maple syrup


Directions

Preheat oven to 375. Prepare the crust and butter your 8” pie pan. In large bowl in an electric mixer, whip the eggs, add the maple syrup, apple cider vinegar, vanilla, salt and melted butter. Then add the nutmeg and cinnamon.

In a separate smaller bowl, combine the walnuts together to blend. By hand, stir in the walnuts to the batter and transfer everything into the piecrust. Place on middle rack in the preheated oven, bake for 40-45 minutes. The pie will puff up a bit but then settle as it cools. Cool slightly on a wire rack. While the pie is cooling, whip the cream and maple syrup until it hold soft peaks. Serve topped with whipped cream.


Pie Crust Recipe

Ingredients

  • ¾ cup white unbleached flour

  • ¼ cup whole wheat pastry flour

  • ¼ teaspoon kosher salt

  • 5 ¼ tablespoons butter

  • ¼ cup water filled with ice cubes


Directions

In a large bowl place the two flours and salt and mix with a fork. Cut the butter with a knife into ½ inch chunks, and add to the dry ingredients. With a pastry cutter press and cut the butter, working and blending it into the flour, eventually resulting pea sized chunks.

One tablespoon at a time, add the cold iced water adding about ¼ cup. Stir with a spatula or your hands, and delicately blend to form a ball. Add more water if necessary and gather gently with your hands until it just holds together. Form into a disc, wrap in waxed paper or a plastic bag and place in refrigerator for 15-30 minutes.

Remove from the refrigerator; press gently with your palm to flatten slightly. Lightly flour the service you will be rolling and the rolling pin. Begin to roll out the dough, beginning from the center to push each edge out. Roll out evenly, flip once and flatten the other side. Make sure to keep the surface floured so the dough doesn’t stick. Roll out to an inch beyond the size of your pie pan.

Photobook: Open Farm Week 2018

Open Farm Week 2018 was a huge success here at Philo Ridge Farm. We hosted farm tours throughout the week and on Sunday held special sold out performances by Mister Chris and Friends. Thank you to everyone who came out and learned about our farm! Photos by Kelly Dudash.

Lessons from Weeding: Grassroots Action

This article originally appeared in the Charlotte News.

By Francine Stephens

I’m 47 years old and this month was the first time in my life that I’ve ever weeded a garden. While this might be surprising to many, as I am the newly appointed Food & Farm director at Philo Ridge Farm, I’ve spent the better part of my adult life on the social and culinary side of food and agriculture. Furthermore, other than my college years at UVM, I’ve spent my entire life in the city. 

 
Francine Stephens, Food & Farm Director

Francine Stephens, Food & Farm Director

 

During the course of my career, I’ve been advocating for a deeper connection between what we as consumers eat and those who produce our food. I’ve fought for a public understanding that where we spend our money matters and has a direct and meaningful impact on our local communities. I’ve explained that the products we eat and put on our skin directly affect our health and well-being. However, despite the near constant mindfulness around agriculture, I’ve never spent time in the garden.

When Jane Engelman, our Market Garden manager, asked for help weeding the asparagus patch, I didn’t think twice to offer my help. Jane let me know that the asparagus field on the farm has been very challenging—the beds were never prepped properly when the asparagus was first planted and thus the weeds were particularly tenacious. 

Under the hot sun, Jane gave me a trowel and bucket and put me to work. Within about 30 seconds I knew I was wearing the wrong clothing. Within about 5 minutes I understood the challenge of our Champlain Valley’s clay soils. Most profoundly, within the first 30 minutes I was in awe of the strength of these grass roots that I was trying to pull out of the soil. 

I’ve since learned that grass has rhizomes, a horizontal stem that forms new roots and shoots. Many invasive plants form rhizomes, making them difficult to eradicate. Indeed. This grass was deep, entangled, strong.

I’ve spent much of my adult life forging bonds in my community over real food. I’ve felt deeply the importance of coming together over common threads and achievement through collective action. In our lifetime we’ve seen, firsthand, groups of people coming together to represent themselves and speaking out on issues that are important to them, their families and their communities. I believe in strong grassroots action. But no, I’ve never made the obvious connection between the term grassroots and the powerful, multi-layered, intertwined roots of grasses. How glaring the connection now is.

I plan to help my fellow co-workers weed the gardens here on Philo Ridge Farm throughout this growing season as well as with other tasks that Jane and the rest of our team need assistance with. I am sure I will come away with many profound and obvious thoughts. Helping others is, after all, a core tenet of being human. I look forward to many years ahead as I become an active member of this community of Charlotte, Vermont.
 

Everything But The Turkey SALE!

We are excited to announce our EVERYTHING BUT THE TURKEY SALE on NOVEMBER 18 from 10am-2pm at our farmstand.

The sale will feature our grass-fed beef, pasture-raised pork, chicken and lamb as well as a bounty of our vegetables. We will have all the produce you need for your Thanksgiving feast including the following:

  • Beets
  • Brussels Sprouts
  • Carrots
  • Garlic
  • Kale
  • Leeks
  • Onions
  • Parsley
  • Pie Pumpkins
  • Potatoes
  • Spinach
  • Sweet Potatoes
  • Turnips
  • Winter Squash – Acorn, Butternut, Delicata, Honeynut

We’re also offering beautiful Autumn Harvest Boxes. These seasonal veggies are packed to order and come in a wooden wine box. Preorder on our website and pick-up during our sale on November 18th.

If you would like to place an advance order to pick up at the sale, please contact Jane at jengelman@philoridgefarm.com.

November 18 will be the final day our farmstand will be open for the season so we hope to see you there!