Fruits of Your Labor: Berry Picking Round-Up Plus, Mixed Berry Tart Recipe

Story, Recipe, and Photos by Kaitlin Hill

Quaint barns with peeling paint, sprawling fields of green, and hand-drawn roadside signs advertising local produce are certainly markers of summer in Virginia. Around the state, and nearby Middleburg, many of these picturesque farms offer more than the picture-perfect postcard, or these days, #huntcountry social media post, but also the opportunity to get outside, unplug, and pick your own fruit and vegetables.

This rewarding and fun activity is great for kids, couples, chefs, and agricultural hobbyists alike. If you are tempted to spend a day in the field filling your pints and enjoying the fruits of your labor, check out the following round-up of local farms that offer pick-your-own and try this easy recipe for Mixed Berry Tart, perfect for showcasing your haul.

Hollin Farms
Just 15 miles from Middleburg, Hollin Farms is an idyllic pick-your-own destination nestled near the crook of Sky Meadows State Park. In addition to panoramic views, you’ll find rows and rows of blueberries, red and black raspberries, summertime vegetables, and dig-your-own potatoes. If you want to see what is available for picking and check the daily hours, call ahead and their friendly staff will be happy to advise you.

1524 Snowden Road
Delaplane, Virginia 20144
(540) 623-8854 | hollinfarms.com

Hartland Orchard
Hartland Orchard has a wide variety of fruits and vegetables offered throughout the summer and into the fall. Visit in July for blueberries, peaches, and summer apple season. You might bump into the proprietor, Bill Green, during your visit who will give you a rundown of what the farm has available for picking. They also have their own honey and a selection of preserves for sale. Just off Route 66, it’s easy to get to and only 30 minutes from Middleburg.

3064 Hartland Lane
Markham, Virginia 22643
(540) 364-2316 | hartlandorchard.com

Great Country Farms
Spend the day at Great Country Farms in Bluemont for berry picking and much more.  Explore the 400-acre farm by wagon, and enjoy a summer day collecting juicy raspberries, blackberries, or peaches and visiting the adorable baby goats. For more adventurous patrons, GCF has a Ninja Obstacle Course, two Giant Jumping Pillows, and some elaborate mazes. In August, peach-loving adults can unwind with Summer Peach Wine just up the mountain at Bluemont Vineyard or an ice cold Som’ Peach Golden Ale at Dirt Farm Brewing during the Peach Daze Fuzztival. Kids are welcome, too, for live music and a multitude of tasty treats from the Roosteraunt.

18780 Foggy Bottom Road
Bluemont, Virginia 20135
(540) 554-2073 | greatcountryfarms.com

Green Truck Farm
Next door to Hartland and run by the same family, Green Truck Farm offers a selection of blueberries, red and black raspberries, and blackberries which will be set for July. You can spend hours here getting lost in the berry bushes or enjoying the gorgeous field and mountain views. Check out their Facebook for daily updates on fruit availability and ripeness to plan a day
of pick-your-own activities.

3015 Hartland Lane
Markham, Virginia
(540) 316-7715 | greentruckfarms.com

Put your freshly picked berries to good use and make this elegant yet easy Mixed Berry Tart. You can use any combination of berries – raspberries, blueberries, blackberries, strawberries and even pitted and de-stemmed cherries. This version features black raspberries from Great Country Farms, black and red raspberries and blueberries from Hollin Farm and blueberries from Hartland Orchard.

Mixed Berry Tart
Makes one, 9-inch tart or pie
Time: 2 hours and 30 minutes

Ingredients:
For the crust:
2 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of sugar
2 sticks cold butter, cubed
5 – 6 tablespoons of ice cold water
For the filling:
1 pint of raspberries, rinsed and dried thoroughly
1 pint of black raspberries, rinsed and dried thoroughly
1 pint of blueberries, rinsed and dried thoroughly
½ cup of granulated sugar
3 tablespoons of cornstarch
1 teaspoon of salt
1 teaspoon of cinnamon
1 egg mixed with a tablespoon of water, for egg wash

Directions:
To make the pie dough, place the flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine.
Add the cubed butter and pulse 10 – 12 times until the
butter is the size of peas. Finally, with the food processor
running, stream in the cold water a tablespoon at a time until the dough comes together in a ball.
Divide the dough into two equal portions and press them into discs. Wrap each disc in plastic wrap and place in the refrigerator to chill for one hour.
While the dough is chilling, make the filling.
Gently mix the berries together in a medium bowl.
In a separate bowl, whisk together the sugar,
cornstarch, salt, and cinnamon.
Add the dry mixture to the berries and gently toss to coat them.
Set aside. Preheat your oven to 350°F.
Once the dough has chilled, remove one disc of dough from the fridge. On a generously floured surface, roll it out so it is an inch and a half larger than your tart pan. I use a 9-inch tart pan, but a standard pie dish will work too.
Drape the dough over the tart pan and then press it into the base and sidewall of the pan. Cut away the excess dough that is
hanging over the edge of the pan.
Fill the unbaked crust with the berry filling.

For the top, you can simply roll out the second dough disc and drape it over for full coverage. If you choose this preparation, use a sharp knife to cut a slit into the top to release steam while baking.
If you are feeling a little more creative, you can roll out the second disc of dough and cut it into strips for a lattice topping.
Either way, once your top is in place, brush it with the egg wash, place it on a cookie sheet and transfer it to the preheated oven.
Placing the tart on a cookie sheet protects your oven from
any overflowing berry juice.
Bake for an hour to an hour and 10 minutes until the berries
are bubbling and the pastry is golden brown.
Remove the tart from the oven and cool before slicing and serving.

Kaitlin Hill is a Culinary Institute of America trained chef and the creator of the Emotional Eats Blog, where this recipe was originally published. To read more of her recipes and studies in food history visit www.emotionaleats.com

This article first appeared in the July 2019 issue of Middleburg Life.