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On the menu this week: June 4, 2012

On the menu this week: June 4, 2012

Spring Onions

Lettuce (washed and ready to eat)

Yellow Squash and Zucchini

Blackberries! From Enoch’s Berry Farm


Freshly dug potatoes ‘Yukon Gold’

Cilantro, Parsley, Rosemary

Spring Garlic

Farm fresh eggs


Blackberries :)

These are not the best blackberries I have ever picked – far from it. But I fought tooth and claw for these at Enoch’s Berry Farm, which is packed with u-pick customers this season. The berries are flying off the vines and I was lucky to get any at all. I almost gave up and went home, to tell the truth.

So these blackberries are more suited for cooking than for eating out of hand. Make them into jam or a cobbler, or put the bag into the freezer and enjoy them in smoothies.

Cobbler Topping
I make this topping and use it with different fruits to make quick and easy cobblers. I adapted this recipe from a fruit pie topping in the community cookbook that was sold to raise funds to build the Fouke Veterans Memorial Park. I love that kind of cookbook!

1 c flour
1/2 c sugar
1 stick butter, softened

Mix with a fork until crumbly, then pour over berries (fresh or frozen) in an 8×8 pan. Bake at 325F until bubbly and browned, maybe 30-35 minutes.

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