Summer fruits and veggies start coming in this mid to late summertime heat. Often, it is not just a lil’ bit of ‘maters or peaches or squash – it’s a bushel and a peck! Blackberries for us are one of those crops. We have stands of wild blackberries down the dirt roads and edges of the woods on our property that fill our baskets with berries and, in turn, give us all sorts of blackberry delights!
From cobblers and crisps to jams and salads, we have found many an excuse to devour blackberries. Aunt Kathy, with her astute culinary prowess, makes these blackberry muffins that we all clamor and beg for during berry season. The whole wheat flour is heartier and holds up better, since the muffins are laden with berries. A citrus sauce makes for the perfect glaze, and I have found that I love citrus with blackberry any ol’ time!
When I saw that 20-foot-long table covered with plump, brilliant red cherries and velvety soft golden apricots I audibly gasped (hey, I wasn't the only one). Then I turned to Jeff and said something like, "I'm making an apricot and cherry pie when we get home! Or should I make a crumble? Ooh-ooh, I know, how about a cobbler?" See what I mean? Waaay too excited.
. When my mom realized I didn't have his book, she was shocked:
Sweet summer strawberries at their peak flavor combine with the buttery creaminess of ripe avocados to deliver one stunning salad. Just toss it all together with a simple lemon vinaigrette for a great seasonal salad.
I’m not a big raw bell pepper fan, but the smoky sweetness of a roasted pepper always appeals to me.
It is only right that during International Pickle Week we should all eat at least one pickle. You're probably thinking, "National Pickle Week?" Yep. It's true. International Pickle Week was founded more than 60 years ago by the Pickle Packers International, a trade association serving the pickling industry.