2 pounds fresh peaches, peeled and sliced
2 Tbsp. flour
½ cup brown sugar, packed
Juice of 1 fresh lemon
1 unbaked pie crust
1/3 cup soft butter
¼ cup flour
1 cup oats
1/3 cup brown sugar
¼ cup chopped walnuts or pecans
¼ tsp. nutmeg
¼ tsp. cinnamon

Combine peaches, 2 Tbsp. flour, brown sugar and lemon juice and pile in unbaked pie crust. Combine remaining ingredients in a bowl until crumbly. Put on top of peach mixture. Bake at 400° for 10 minutes. Reduce heat to 375° and bake for 45 minutes or until crust is golden.



3 cups sliced fresh mushrooms
4 Tbsp. butter, divided
2-1/2 cups chopped onions
6 cups cut fresh green beans (1-inch pieces)
2 tsp. minced fresh thyme or ¾ tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
1 package (8 ounces) cream cheese, cubed
½ cup milk

2-1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. dill weed
¼ tsp. salt
1 cup cold butter
1 cup (8 ounces) sour cream
1 egg
1 Tbsp. whipping cream

In a large skillet, sauté mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, sauté onions and beans in remaining butter for 18-20 minutes or until beans are crisp-tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside.

In a bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough. Divide dough in half. On a well-floured surface, roll out one portion to fir a deep-dish 9-in. pie plate; trim pastry even with edge.

Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° for 25-35 minutes or until golden brown.

Yield: 8-10 servings


These recipes and many others can be found in the Mood's Farm Market cookbook.
Available in the market.

These cookbooks are also available in the market

Blueberry Sampler

Zucchini Sampler


Corn Lovers

Apple Sampler