Holed up from the hurricane? Try this take on Chicken Pot Pie: Chicken Cobbler!

Food genius, Mark Bittman is not a lazy man. As the author of almost 15 books on food and cooking, host of a NY Times weekly web-based cooking show, and an avid blogger and occasional columnist it is no secret that Mark Bittman is a man who knows how to get things done both in and out of the kitchen.



from nytimes.com



However, Chicken Pot Pie, that delicious, down-home, classic dish is something he is just too lazy to do. His solution? Chicken Cobbler. And, whether you'll take the advice of Mr. Bittman and go with the cobbler, or stick to your great-grandmother pot pie recipe, there's no avoiding the fact that these dishes are a great way to take care of some long-forgotten frozen vegetables or (preferably) some delicious veggies straight from the garden.

photograph by Brandon McLeod

Check out this video of Mark explaining his disdain for the laying out the dough for a pot pie and his solution of a quick biscuit topping.




If you're stuck on how to make the vegetable soup, check out this recipe from food4wibowo.blogspot.com based on Mr. Bittman's recipe.

Blue(berry) is the New Black(berry)

Okay, while blueberries are fantastic, we may not want to exchange blackberries for blueberries in our gardens (I certainly wouldn't), you should consider planting some as well. Blueberries are easier to grow, easier to pick, and is extremely delicious and nutritious. Blueberries are high in anti-oxidants, which can help prevent cancer.

Blueberries can be found in many varieties, but there are wild blueberries that are native to the U.S., if you're trying to keep things local. 

When planting blueberries, you should remember that while some varieties are partially self-pollinating, it's generally a good idea to plant two or more different varieties that produce in succession. That ensures a larger crop and a longer growing season. 

from logantrd.com

The Rabbiteye Blueberry is native to the southeast. 

You don't have to plant them in the ground. Blueberries can live, and produce, while in pots--so if you're short on space, or don't have a lawn, grab a couple of medium to large pots and get 'em planted.

You need to know, blueberries won't bloom if the soil isn't acidic enough. You don't want to load it with nitrogen. Instead, add some peat moss and loads of organic matter to the soil. This will help the plants give you the berries you crave.

from chloesblog.bigmill.com

Here are some of the things you can make with blueberries (once you've turned purple from eating so many off the bush!): syrups, jams, pies, cobblers, muffins, smoothies, and home-made breads!

For an in-depth look at blueberries, check out this article by Agricultural Research Service from the USDA.

Blackberry Picking for Blackberry Cobbler

Here along the Gulf Coast, it's blackberry time. So if you're like us and love a good blackberry cobbler, crêpe, pie, jam, preserve, or jelly, then it's time to put on your gloves and start picking. There's a long list of things you can make with blackberries, but I'm going to share a recipe for cobbler that will knock your socks off.

photograph by: Brandon McLeod

A lovely blackberry blossom.

photograph by: Brandon McLeod

Don't pick them too early!

What you need:
5 cups blackberries
1 cup or less (if you prefer) of sugar
1 stick of butter, unsalted, cut into tiny bits (plus some for greasing the pan)
1/2 cup flour (All-purpose, unbleached is preferred)
1/2 tsp baking powder
Smidgen of salt
1 egg
1/2 tsp vanilla extract

How to do it:

1. Preheat oven to 375 degrees. Mix the berries with half the sugar by tossing. Then spread the mixture in a greased 8-inch square or 9-inch round baking pan.

2. Combine the remaining dry ingredients (flour, baking powder, salt, and remaining sugar) in a food processor and pulse a couple of times (don't go crazy). Add the butter to the food processor and run it for about ten seconds, until everything is well blended. By hand, beat in egg and vanilla.

3. Dollop this mixture on fruit by the tablespoonful. Do not spread t. Bake until topping is golden yellow and just starting to brown (35 to 45 minutes). Serve immediately.

photograph by: Brandon McLeod

Sugared blackberries!

photograph by: Brandon McLeod

Batter!

photograph by: Brandon McLeod

Dollop!

photograph by: Brandon McLeod

Say "No!" to spreading!

photograph by: Brandon McLeod

Golden-brown goodness.

photograph by: Brandon McLeod

Try it with some delicious French Press coffee.

photograph by: Brandon McLeod

Yum....

Brussels and Butter

If you've been growing some delicious Brussels sprouts like we have, you'll need a good recipe to go with 'em. Try this one on for size. I doubt you'll find better!

Butter Simmered Brussels Sprouts

• Brussels Sprouts (about 1 pound)
• Butter (2 tablespoons melted or clarified)
• Garlic (1 to 2 cloves, sliced)
• Lemon Juice (preferably fresh)
• Optional: Breadcrumbs, Parsley, Parmesan Cheese

1. Bring a large pot of water to boil. Add Brussels sprouts (keeping it on high) and boil until they are just tender (about 10 minutes). (You want to be careful not to overcook them in this stage.) Drain the water through a colander and wash the sprouts with cold water to stop the cooking process.

2. Place the butter (about 2 tablespoons - clarified butter is best) on a warm skillet. Add sliced garlic. Once the butter is hot, add the sprouts (optional: add breadcrumbs or Parmesan cheese). Stir until sprouts are hot (about 3 minutes).

3. Remove the garlic. Toss (sauté) the sprouts with a touch of lemon juice. Season with freshly ground black pepper and a pinch of salt.

4. Garnish with minced parsley (and a couple whole pieces for looks) and serve.

The Delicious Bouquet - Edible Flowers

Did you know you can have your garden and eat it too?

We're not talking about just fruits and berries. There's a how bouquet of flowers that you can eat from your garden. 

From whatscookingamerica.net

Here is a list of a few edible flowers that look beautiful both in your garden and in your salad!

• Marigold*
• Roses
• Pansies
• Zinnias
• Daylilies
• Honeysuckles
• Camellia
• Hibiscus
• Geraniums
• Gladiolas
• and more!

*Not All Varieties - only Calendula Officinalis 

Now that you know a few of the edible plants you can find in your yard, here are some rules before you go chomping down. 

• For many flowers, only the petals are edible. Be sure to check with a field guide before putting leaves, stems, or pollen in your mouth!
• Do not anything that has been treated with chemical pesticides. As a general rule, if it's poisonous enough to kill bugs, it's probably not the best for you either!
• Never eat flowers from the side of the road or from a garden or field you do not know the pesticide and fertilizer history of. 
• Avoid eating any blooms that have been treated with chemical fertilizers or preservatives.
• Don't over do it! As with any new food, add it into your diet gradually. We don't want any upset tummies!