Counting Days to Meadballs Delivery

Just as the agricultural season is getting into full swing, so is construction on the new Meadballs kitchen. Indeed, just a week until the Erie County Department of Health inspection, and Meadballs will be open for business.

This week has been a flurry … but – and I find this hard to imagine – the most exciting thing is the concrete floor. Yes, I am excited about a concrete floor.

The kitchen space is a former playroom, which had Berber carpeting to keep the tiny knees from getting skinned. The the small noggins from bouncing off concrete. The carpeting added a bit of cushion.

The carpet has been gone for a couple of weeks, but today Advanced Concrete Floor put the design/paint/finish on. It looks spectacular. You may have seen the company’s work at Twig in the Colony Plaza.

Let me tell you, I had no idea concrete could be so beautiful. The final polyurethane finish comes tomorrow, but this is what it looks like now. It’s like Lake Erie met my basement in a good way.

There are bubbles, and waves, and sand … and it’s really cool.

On Monday, the equipment will be delivered. And then it is all about the plumbing and electrical. And I get to go shopping for things like spatulas, immersion blenders, and mixers. I expect to be moving in on Wednesday and Thursday in order to be ready on Friday.

That’s not all that’s going on. I’m still sampling in the market. Thank you to this week’s volunteers Karen Ducato and Jill Starr. Their input is appreciated. The logo bags should be arriving early next week to finish my look. Then, it’s time to start cooking for real.

This week at Post Apples CSA, the bags contained bok choy, collard greens, kale, zucchini, corn, Chinese cabbage, green beans, peppers, cucumber, and kohlrabi. I will be making more stuffed collard greens this week, along with some zoodles and meatballs, and some salads that I am still pondering. Nothing like a deadline to figure things out.

Speaking of which, my goal will be to post the week’s upcoming meals on Friday mornings. My goal is to have you contact me if you want in that week or be a subscriber. I’m working on a contact form that generates a notification to me – but the fastest and easiest way is to message me at 814.470.8688, e-mail, or contact me on the Meadballs Facebook page.

One of the highlights this week – other than the floor – was picking blueberries in North East at Conn’s Blueberry Farm. Took me about 90 minutes to pick 10 quarts. And 10 quarts of blueberries means pies, pies, and more pies.


I like this recipe because it isn’t all flour as a thickener. I am partial to tapioca starch or minute mini tapioca instead of all flour as a thickener. I also am a fan of the lattice top, so here’s an easy YouTube video that shows a hack on how to do it by making the lattice on parchment and then putting on the pie. Don’t forget to brush with egg and sprinkle with some turbinado sugar for a lovely finish.

My blueberries this year were a tad tart, which was fine with me. I don’t like an overly sweet pie. If you like your pies a little sweeter, I would suggest adding another tablespoon or 2 of sugar. But if you are going to serve your pie with ice cream, which is what I adore, then don’t add too much sugar or the combination with be more sweet than blueberry.

Happy eating


Print Recipe
Blueberry Pie
Course dessert
Cuisine American
Course dessert
Cuisine American
  1. Heat oven to 425 degrees (400 if you have a convection oven). Take one crust out of the fridge. Give it about 10 minutes before you try to roll it out, or unroll it if it is a premade rolled crust.
  2. Place the crust into bottom of 9-inch pan. Trim any excess hanging over the edge. Place in the refrigerator while you complete the rest of the steps. If you have a premade crust, then take the second one out of the fridge to get the chill off so you can easily place it over the blueberries to top the pie, or cut into a lattice if you desire.
  3. In a large bowl, mix blueberries, lemon zest, lemon juice, thickener, sugar, cinnamon, and a pinch of salt in a bowl. Gently mix to combine. Pour into pie panand evenly distribute.
  4. In a small bowl, mix egg and water.
  5. Place second crust on top (or follow the YouTube instructions above to make a lattice crust). Crimp edges. Cut 2-4 slits in the top if crust covers the entire top. Brush all exposed pastry with the egg wash. Sprinkle with sugar.
  6. Place on a baking sheet covered with foil.
  7. Bake at 425 or 400 for 20 minutes. Reduce heat to 350 degrees and bake another 30 to 40 minutes (or longer) until the blueberries are bubbling. If the crust begins to brown too quickly, cover with foil part way through baking.
  8. Sometimes I start with the pie covered - very loosely with foil - and then take the foil off for the last 30 minutes.
  9. Remove from oven. Allow to cool before serving.
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Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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