One ofmy favorite things to do on a Saturday morning during the summer is to go the local Farmer’s Market.
We are fortunate to live within 20-30 minutes of half a dozen different markets. My favorite is the Beaverton Farmer’s Market. As well as having a wonderful assortment of fresh fruits, vegetables and flowers it is a visual feast . The colors are amazing.
I got a little carried away taking pictures this last Saturday and had to share a few with you.
I did more than just take pictures. We purchased an assortment of corn, squash, onions, peppers, artichokes and my favorite – marionberries. As well as a new plant for the garden, of course.
Marionberries are a berry that was first grown here in Marion County, Oregon. They are a cross between a Chehalem blackberry and a Olallieberry blackberry. They are delicious!
Months ago I printed off a recipe for Blackberry Pie Bars. I thought marionberries would be a perfect thing to use so I have been patiently waiting for marionberry season to arrive – and it has. I picked up a couple of pints of marionberries at the Farmer’s Market and tried out the recipe.
They are fantastic!!! They were a huge hit with the whole family including my mom and dad. After eating one Cali said, “You have to put these on the blog.” That has become the standard at our house - whether something is blog worthy or not and these are!!
If you don’t have access to fresh marionberries,. fresh or frozen blackberries will work too.
Blackberry Pie Bars
Crust & Topping
3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cups chilled, unsalted butter
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
pinch of salt
2 (16 oz.) packages frozen blackberries, defrosted and drained or fresh!
For the crust and topping:
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Combine the flour, sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Cut the butter into 1/2 inch cubes. Add the butter to the flour mixture and process until the butter is evenly distributed, but the mixture is still crumbly.
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes or until it is golden brown. Cool for at least 10 minutes.
To make the filling:
Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45-55 minutes or until the crust is lightly browned. Cool for at least 1 hour before cutting (This didn’t happen at my house!0