ACME Farms + Kitchen Blueberry Crumb Pie

In celebration of Pi Day we're sharing our favorite recipe for Blueberry Crumb Pie. If you didn't purchase the kit last week, you can still make yourself a delicious pie. This recipe is excellent made with frozen blueberries but we also suggest you keep it around for blueberry season. This recipe is so simple and tasty you'll definitely want to make it again.


  • 1 pie dough
  • 1 1/2 lb blueberries
  • 2/3 cup sugar
  • 2 1/2 tbsp cornstartch  
  • 2 tbsp lemon juice
  • 2 tbsp unsalted butter, thinly sliced

Crumb Topping

  • 3/4 cup flour
  • 3 tbsp sugar
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, melted but slightly cooled

Preheat the oven to 450F.

Transfer the blueberries to a large bowl. Add the sugar, cornstarch along with the lemon juice. Toss well and let stand for 15 minutes.

Roll out pie dough into an 1/8” thick round on a floured surface. Fit it into an 8” or 9” pie dish, leaving an overhang around the perimeter. Fold the edge of the pie dough under itself and crimp. 

Pour the fruit and its juices into the pie shell and scatter the butter slices on top.

For the crumb topping whisk together flour, sugar, brown sugar, cinnamon, and salt. Pour melted butter over the mixed ingredients and mix in with fingertips to blend.

Scatter the crumb topping evenly over the top of the fruit in the pie dish.

Transfer the pie to the oven on a parchment lined baking sheet to catch any drips. Bake for 10 minutes at 450F then reduce the oven temperature to 350F and bake for about 45 minutes longer, until the filling is bubbling and the crumb topping is deeply golden on top.

Transfer the pie to a rack to cool completely. Serve with sweetened whipped cream, if desired.




Twin Sisters Creamery

Twin Sisters Creamery owners, Jeff and Lindsay Slevin. Look closely and you'll see Jeff and Lindsay's twin daughters Maddy and Lexi in the background.


LOCATION:: Ferndale, WA

PRODUCTS:: Whatcom Blue blue cheese, currently working on R&D for Whatcom White, an Irish style table cheese. 

Owned and operated by Lindsay and Jeff Slevin, Twin Sisters Creamery proudly sources the 100% Jersey Cow Milk they use for their cheese from Twin Brook Dairy in Lynden, WA. Twin Sisters is a raw milk cheese producer so quality and single source are very important to Lindsay and Jeff. 

Twin Sisters Creamery

When asked how they got their start Lindsay explains, “I've been in the foodservice industry for over 18 years, and always loved cheese! Most recently I worked for DPI Specialty Foods, a large cheese importer and distributor where I furthered my knowledge and became a Certified Cheese Specialist through the American Cheese Society in 2012. Jeff has a background in IT and manufacturing, so after years of us wanting to start a family business together becoming artisan cheese makers made sense.” 

Sharing her passion for cheese with their customers is Lindsay’s favorite part of her daily work. She was happy to answer my question when asked about her favorite use for her blue cheese, Hands down... a Whatcom Blue Cheese Burger.  Whatcom Blue has amazing melting qualities on burgers, steaks, in sauces, pasta... It is easy to slice and holds its shape when melted, it also becomes more pronounced in flavor. Delicious!” Another favorite she shares is simply crumbled in a fresh mixed green salad with strawberries or pears and candied pecans. 

Have you tried the Whatcom Blue yet? It was featured in last week’s Local Chop Salad Kits in the blue cheese dressing and will be included in this week’s Locavore Boxes served with grilled steak sandwiches.

Twin Sisters Creamery 

Try Twin Sisters Whatcom Blue with one of our favorite recipes. This recipe is perfect served with any meal, as an appetizer, or even an easy and delicious snack.

Caramelized Onion + Blue Cheese Crostini

1 Baguette
2 Tbsp Butter or Olive Oil
1 Onion, sm-med sized
6 oz Whatcom Blue Cheese

Preheat oven to 475F. Slice baguette on the bias resulting in a 1/4-1/2” crostini. Toast in oven until beginning to brown. Remove from oven and set aside.

Thinly slice onion. Heat butter or oil in a skillet. Add the onion and a pinch of salt. Cook over medium heat until the onions are very soft and beginning to caramelize. Remove from heat. 

Top the crostini with the caramelized onions and crumbled blue cheese. Bake for 3-5 minutes or until the cheese is near melted and bubbly.

Are you new to ACME Farms + Kitchen? Have you placed your first order yet? Visit our SHOP Page and place your first order today!


Yesterday we dropped off our monthly healthy snack at Parkview Elementary. For this month’s snack we made a big batch of Veggie “Sushi”, enough to feed all 335 students. This treat was a great way to feature Whatcom County’s Harvest of the Month item, local radishes. The crisp radishes were a great match to protein packed edamame hummus.

We love partnering with the Parkview PTA to share these monthly snacks with the students at the school. It’s fun to introduce the kids to fun, healthy foods. These rolls were a hit, for sure.

Veggie Sushi with Edamame Hummus


Combine 1 cup cooked edamame [soy beans] in the bowl of a food processor along with ½ tsp soy sauce, ½ tsp sesame oil, and the juice of half a lemon.

Pulse to coarsely chop. Then, with the machine running, pour 1-2 tbsp of olive oil through the spout.

Continue processing until a chunky hummus forms – you may need to add more oil. Taste and add more soy sauce or salt. Set aside.


Edamame Hummus
Cooked Sticky Brown Rice [short grain is best]
Carrots, Radishes, Cucumbers or other veggies
Toasted Nori Sheets
Cut your vegetables into thin matchsticks or create thin ribbons using a peeler.
Place 1 nori sheet on your work surface. Put down a 1-2” wide band of rice along the bottom edge of the nori. Press the rice down to form an even 1/4"-1/2” layer over about half of the nori sheet. Evenly spread hummus and then lay vegetables in the center of the rice then roll the rice and nori up around the vegetables. When you get to the end, wet the end of the nori to seal the roll. Slice + serve with soy sauce to dip!
Never rolled sushi before? Visit this wikihow for tips.

Are you as interested in getting even more healthy food into our schools as we are? Follow us on Facebook for future announcements.

ACME Lunchbox 

Healthy school lunches mean students are getting the nourishment they need to power their bodies and minds to learn.” Chef Ann Cooper 


Are you new to ACME Farms + Kitchen? Have you placed your first order yet? Visit our SHOP Page and place your first order today!


PRODUCER:: Red Duck Foods 

LOCATION:: Portland, OR

PRODUCTS:: Artisan Organic Condiments

Red Duck Foods started as a class project at the University of Oregon. Classmates Jessica Hilbert, Shannon Oliver and Karen Bonner felt like there was no creativity in the condiment aisle and knew they could make really flavorful products from honest and clean ingredients.

Their ingredients are sourced as close to home as possible. Tomatoes are grown in the Central Valley of California, spices are custom blended by a Portland company, and the honey for their BBQ Sauces comes from Glory Bee Foods in Eugene.

Jessica, Shannon and Karen enjoy the variety of tasks every day brings, from delivering their products to testing newly developed recipes. There’s never a dull moment and they have a lot of fun whatever it is they're doing.

You can read more about Red Duck Foods and their delicious products on their website.

This week ACME Farms + Kitchen Locavore Boxes will include Red Duck Ketchup used in a fun dipping sauce for Sweet Potato Fries served with homemade Black Bean Burgers.

We always like to ask our Producers about their favorite recipe. When we asked Jessica she said that was nearly impossible to answer but she did share this recipe for homemade Cauliflower Tots!


Cauliflower Tots
1/2 cup finely diced yellow onion
1 head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup almond meal
1 egg, plus 1 egg white
Freshly ground black pepper, to taste
Olive oil, for baking
Red Duck Ketchup, for serving 

Preheat oven to 350 degrees.

Use a food processor to process the cauliflower florets in batches until they are cut into pieces roughly the size of rice grains. Place into a microwave-safe dish and microwave for 4-5 minutes or so, until softened, stopping once or twice to stir. Let the mixture cool.When cauliflower is cool enough to handle, use a cheesecloth to squeeze out as much of the moisture as possible. Discard liquid and combine the solids in a medium bowl with the onion, Parmesan, breadcrumbs, almond meal, egg, and egg white. Season with black pepper and mix thoroughly until combined.

Coat a large cookie sheet with a tablespoon or two of olive oil. Use a tablespoon to scoop out uniform pieces of the cauliflower mixture and shape them into oblong tot shapes. 

Bake in preheated oven for 20 minutes or so, then use a spatula to flip tots. Bake them for 10-15 minutes more, until browned and cooked through. Serve hot, alongside the Red Duck Ketchup flavor of your choice (or all three!). Makes about 24 tots.
Adapted from Just a Taste.


PRODUCER:: Burk Ridge Farms


PRODUCTS:: Grass-Fed/Finished Beef and Pasture-Raised Pork

Burk Ridge Farms is a beautiful 150 acre, multi-generational operation located in Lynden, WA. The family owns and conducts every step of the animal raising and food making process. They calve, grow, finish, slaughter and process all of their meat right on the farm. Their cattle is grass fed and taken to an older age creating the marbling effect that makes Burk Ridge's steaks and meats as flavorful as possible. They also dry age the carcass for 3 weeks to bring out the flavor and tenderness of the finished product.

The Koenen and Dykstra family is committed to sustainable farming practices using rotational grazing and foraging methods, as well as organic and humane practices.

Burk Ridge Farm pigs are fed organic, gmo-free, soy free grains from local company, Scratch and Peck Feeds while they free range on pasture at the farm. 

In the winter time, the cattle feed on hay harvested from the farm and neighboring farms using the same stewardship practices as Burk Ridge.

You can read more about Burk Ridge Farms' history and practices on their website.

This week ACME Farms + Kitchen is selling shares of Burk Ridge Farms beef to our Bellingham and Seattle area customers. Don't miss the opportunity to stock your freezer with the best meat we've tasted!

We can't wait to get our shares so we can use our recipe for Shepherd's Pie! For our Portland friends we suggest using Deck Family Farm ground beef in this classic comfort food recipe.


1 lb ground beef

1 onion, finely diced
2-3 carrots, diced

1 garlic clove, minced
.5 tsp dried thyme leaves

1 tbsp olive oil
1 bunch kale, stems removed, coarsely chopped 

1 tbsp butter
1 tsp cornstarch, dissolved in water
1 cup water
1.5lb Yukon gold potatoes

milk + butter for making mashed potatoes

Preheat oven to 350°F. Peel and cube potatoes. Place in a pot and cover with several inches of water. Bring to a boil then simmer until tender. Drain and mash with butter, milk and salt. Set aside. 

Heat oil in skillet over medium heat. Add onions, carrots, garlic and thyme. Toss to coat. Cover and cook 8-10 minutes or until tender. Add beef and cook, breaking apart with a spoon. When beef is cooked through add the kale and cook until wilted. Add water and bring to a boil. Stir in cornstarch mixture and butter. Simmer until thickened. Pour meat mixture into a pie plate, top with spoonfuls of mashed potatoes and bake 20-25 minutes or until top is golden brown and filling is bubbling. Let rest a few minutes before serving.