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In a two-quart saucepan, stir together sugar and com starch. Add blueberries; toss to coat well. Stirring constantly, bring to boil over medium heat and boil one minute. Turn into bowl; cover surface with waxed paper or plastic wrap. Cool.
Meanwhile, prepare double crust pastry. On lightly floured surface, roll out dough, one-half at a time, to 1/8 inch thickness. Cut into 5-inch circles. For each turnover, place 1 1/2 tablespoons blueberry mixture on one-half of circle, leaving 1/4 inch edge. Moisten edge with water. Fold unfilled pastry half over blueberry mixture to form turnover. Press edges together with fork. Make an S-shaped cut in top to allow steam to escape. Place on ungreased cookie sheet. Bake in 425 degree F oven 20 minutes or until golden. Makes 12.
Vegetable Guide Available
The first English settlers arrived in the New World in the 1600’s with virtually no farming skills, their main interest being to search for gold and other material treasures.
They learned all too soon, however, their treasure was in the land and what they could produce from it. Therefore, agriculture was recognized in Virginia as a “key to the future” states Eva Woffter, marketing specialist with the Virginia Department of Agriculture and Consumer Services.
In raising different crops, the settlers learned many of the basics from the native Indians and continued “learning by doing” on their own. Today agriculture is Virginia’s largest industry and continues to be an important part of our lives.
Many consumers still interested in being a part of Virginia’s agriculture are ‘picking their own’ vegetables at one of 17 (PYO) locations throughout the state. Still others prefer to buy their produce at one of the local roadside stands which features fresh-picked (FP) vegetables.
To receive a copy of the 1985 Virginia Vegetable Guide which lists 17 locations state-wide, send a self-addressed, stamped business size envelope to: PYO Vegetables, VDACS, P.O. Box 1163, Richmond, Virginia, 23209.
History reveals that the best assurance of firm texture, full flavor and bright color of top quality vegetables is to pick your own or buy directly from a producer’s roadside stand.
After arriving home its important to process vegetables that you are not going to serve immediately. This will preserve the nutritive value, flavor and the quality of fresh vegetables. Following is a VDACS tested recipe that includes several vegetables available in Virginia.
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