Wednesday, June 29, 2011


Besides the great vegetables that we have been getting from our CSA one of the benefits is being able to go out and enjoy the farm and take advantage of the u-pick crops.  The kids love going out to the farm, there is a great play area for the kids and two stocked ponds that guarantee fishing success.  So, even though it is a bit of a drive  it is always worth it.
This weekend we ventured out to the farm to pick blueberries.  This was the first time the kids had picked blueberries and they loved it.  The bushes were loaded which made for easy picking.  Their attention span was pretty short, but we managed to get 6 pints.  After much debate over using all the blueberries for one pie or making a lot of little treats we decided on lots of little treats.

First up was blueberry cobbler for dessert.  Cobblers are wonderful, so easy and so versatile.  The type of berry used can be changed, berry varieties can be mixed and stone fruits are just as wonderful.

Blueberry Cobbler
1 pint Blueberries
1/4 c. plus 3 Tbs. Sugar
1 tsp. Lemon zest
1 1/2 c. plus 1 Tbs All-Purpose Flour
2 tsp. Baking Powder
6 Tbs. Butter - cold, cut into small pieces
2 c. Heavy Cream
Sugar (Optional)

Preheat oven 375.  In small 8" square pan combine blueberries, 1/4 cup sugar, 1 Tbs. flour and lemon, gently toss to coat berries.  In medium mixing bowl mix remaining flour, sugar and baking powder together.  Add butter and blend with fingertips or biscuit cutter until sand like.  Add 1 3/4 c. heavy cream mix until just combined.  Drop mounds of dough over berries.  Brush with remaining sprinkle with sugar if desired.  Bake 35-40 minutes or until golden brown.  Serve with whipped cream or vanilla ice cream.