Showing posts with label cobbler. Show all posts
Showing posts with label cobbler. Show all posts

Monday, June 4, 2012

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.

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Monday, May 7, 2012

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....




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