Gone Picken' (and eaten' pie!)

Blueberries, blueberries, BLUBERRIES!!!
If you haven't tried wild Alaskan blueberries, I'm truly sorry. You ought to put on your list of "One Hundred Things to do Before I Die". They don't taste anything like the nasty ones from America.




These are the kinds of woods where blueberries bushes normally grow. Due to permefrost, the land is boggy. The biggest blueberries grow in the middle of ponds, so if you want the very best, you will need a pair of tall Sitka sneakers (Alaskan for rain boots ;)

We have lots of rhubarb in our garden, and blubarb pie is a favorite.





Bluebarb and Goat Cheese Pie

filling:
3 cups blueberries
3 cups rhubarb
(heaping)1/4 cup minute tapioca
3/4 cup sugar
1/2 tablespoon lemon juice
1/2 tablespoon vanilla
Pinch of cinnamon
Combine and let stand for 15 minutes.

streusel topping
1/2 cup goat cheese
1/2 cup oats
4 tablespoons brown rice flour
5 tablespoons brown sugar
2 tablespoons sugar
4 tablespoons butter
2 teaspoons ground cinnamon
Pinch of ginger
Combine the oats, flour, sugar, and spices in a bowl. Rub in the butter until crumbly.

Preheat oven to 375F. Roll out favorite pie crust, and pour in filling. Pat streusel topping over pie. Bake 45-50 minutes. Cool to set.

TTFN!