Intentional Weekend: Fields of Treasure and Jewel-Colored Glasses





Strawberry season is long past and I just downloaded pictures from my camera. Alas, no pictures of jewel-colored jam. All good, we're moving on to blueberries and peaches.We'll have jewel-colored glasses in short order.

I do, however, have an awesome pie recipe that works well with blueberries and even peaches (add a little cinnamon). Below, I tossed a few peaches in with the strawberries. I like to play with this recipe. It's forgiving and if it doesn't quite hold together, no one ever seems to mind.

Baked Pie Shell

1 quart fresh strawberries or blueberries

1/2 cup sugar

1/2 cup water (plus some extra for the cornstarch)

3 Tbsp cornstarch

1 Tbsp lemon juice

whipped cream


  • For strawberry pie, fill pie shell with 3 cups strawberries. (I slice them in half.)
  • Crush 1 cup berries in pot. Add sugar and water and bring to a boil. Remove from heat.
  • Mix cornstarch with a little cold water and whisk slowly into berry mixture. Cook until clear and thickened.
  • Remove from heat. Add lemon juice.
  • For strawberry pie, pour glaze over filled pie shell. For blueberry pie, pour 3 cups blueberries into glaze and stir until coated, then pour into pie shell.
  • Chill and serve with whipped cream.

{The original recipe came from my friend Barbara who is currently experimenting further with fruit pies.}

Strawberry pie

Our two favorite farms are Hartland Orchard in Markham, Virginia and Homestead Farm (over the Potomac from Leesburg via ferry) in Poolesville, Maryland. We're in Charlottesville this weekend. Picking is good at Carter Mountain Orchard and, towards Crozet, Chiles Peach Orchard. 

Happy weekend! Go do something intentional:-)