One of my very favorite things about living in a place with four very distinctive seasons to enjoy is the opportunity to pick our own seasonal fruits and vegetables at local farms. Living just north of New York City we are fortunate to have a plethora of friendly, “U-Pick” farms just a stone’s throw away from our home. Over the years we have gotten to know a number of these farms and the farmers and caretakers who work them (I see a Christmas tree farm post in my future!), but one of our family’s favorites is Fishkill Farms in East Fishkill, NY. Nestled just 40 minutes north of us, Fishkill Farms has become our regular go-to for fresh picking, particularly during the summer berry season. The workers are friendly, the scenery lovely, and the berries luscious! Yesterday the boys and I ventured to the farm to see who could (eat) pick the most.
|Have to say it was hot as blazes underneath the mesh overlays that cover the blueberry bushes, reinforcing the need for the boys’ “lobster hats,” as we’ve dubbed them since the start of summer. I tend to be a bit of a zealot when it comes to sun exposure and these Gymboree Sun Hats always come through. Super lightweight and keep their heads cool — not an easy task with all of that hair! (More on the boys and their hair in a post yet to come.)|
|No surprise to see where my two chose to hang out!|
|Just when I thought the sweet treat would be the highlight of the day for this big little guy….|
As soon as we got home, the boys wasted no time in holding me to my promise that I would produce (from the fruits of their afternoon labor) a blueberry cobbler for dessert. While I have long used my own mom’s recipe for her cobbler batter, I did some digging this evening and managed to find this Blueberry Cobbler Recipe that very closely mimics hers. I added a pinch of cinnamon here and a splash of agave syrup there, but this batter recipe is almost identical to what I use and love. A secret for me is to generously (I won’t get into measurements here, if you catch my drift!) butter the baking dish so the batter develops a nice, rich crust as it hugs the sides and bottom of the dish. You could certainly use a less fattening cooking spray and be just fine, but if you’re in the mood to splurge . . . grab the butter. You can also substitute any kind of berry or fruit in this recipe and it would be equally delicious.
While on the subject of cobbler, let’s talk about the apparent culinary debate that surrounds what actually constitutes a cobbler. I remember taking a peach cobbler to a picnic several years ago and there being no shortage of shock or surprise that my “cobbler” did not have a biscuit-like topping. Or an oatmeal crumble topping. Or that I served it in a round baking dish and not a square or rectangular pan. Never in my life had I known that cobbler could stir such controversy. I learned on that afternoon that one person’s cobbler is another person’s crisp is another person’s crumble. I learned, for bakers at least, that not even cobbler is safe from debate. 🙂