Beautiful independence morning here at Stonebridge. If you look hard, you can see a blue dot toward the right hoeing the cabbages as the sun comes up. That’s John in his early morning ritual, out standing in his field.
We’re working this morning with our Thursday bartering crew to plant kale and weed sunflowers, but we’ve got a treat in store for lunch: Berry Cobbler, which we call “Bobbler” after our friend Bob who could eat a whole one himself. If you’ve got any kind of berries or rhubarb, you can make this dessert, more of a crisp than a biscuit-type cobbler but quicker to make. The trick is to bake it with half the topping first and then add the rest so it’s crisp throughout. Part of independence for us is growing what we eat and eating what we grow. We grow raspberries, so we eat Bobbler! See the recipe below.
This year’s roses are spectacular, or at least they were until the hailstorm last Friday night. The vegetable fields took some damage, especially on the leafy lettuces, kale, and chard, but everything should grow through it. Let’s hope for a late first frost next fall to give the tomatoes a chance to catch up. Here’s Graham Thomas, a yellow David Austin rose, before the storm.
4th of July bouquets around here include daisies and Queen Anne’s lace for white, May Night salvia and purple campanula for blue, and roses and lilies for red. My favorite rose for the 4th was Mr. Lincoln, until he gave up on our dry climate one year.
Happy 4th, everyone! May a Berry Bobbler brighten your day!
Stonebridge Berry Bobbler
1 cup wheat flour or glutenfree substitute
1 cup oatmeal or other whole flakes
3/4 cup brown or turbinado sugar
1/2 tsp salt
1/2 cup any kind of chopped nuts
6 Tbl cold butter in pieces
1/4-1/2 cup any kind of milk (we use rice milk)
3-4 cups berries
Preheat oven to 425 degrees. Lightly butter a 9- or 10-inch pie plate.
In a food processor or by hand, mix the dry ingredients until blended. Pulse or cut in the butter until you hae pea-sized pieces. Pulse or cut in 1/4 cup milk to moisten; add more until all the dough is moistened but not gooey.
Place the berries in the bottom of the pie plate, leaving an inch below the top of the plate for the topping.
Crumble half the topping onto the berries. Place in oven and bake for 20 minutes. Take out of oven and crumble the remaining mix on top. Bake for 30 minutes. Cool slightly and eat!