It’s a Good Thing

As I was doing a ton of vacuum packing tonight, I just kept hearing Martha Stewart’s voice, “It’s a good thing”.  Ha ha, well this is indeed.  I’m pretty happy with myself that I’m getting the freezer stocked up pretty well, and just added green peas and strawberries from the garden, 14 lbs of Flathead Cherries, and some blueberries, raspberries, and 15 lbs of peaches from WA.

The 20 lb box of peaches has been sliced, frozen, and vac-packed, after of course much of them were enjoyed in a bowl with half and half, in a milkshake, or just by themselves for breakfast!  Those milkshakes by the way were pure heaven.  Alden’s organic vanilla ice cream, a little milk, and fresh peaches… MMM!

And the Flathead Cherries have finally all been pitted (oh how I do not enjoy all of that pitting), halved, vacuum packed, and frozen.

I finally got the big freezer in the garage and the freezer in the house organized, and I just love that there’s still quite a bit of elk meat, and all this good stuff in there.  There will be more good stuff added before winter hits.

Well it’s late and all I can think of to say is, “It’s a good thing”.  =)

Summer Goodness

Last weekend we made a three day trip over to Idaho and Washington to visit all the family.  I will hopefully post a few pics of the weekend, but for now, just some summer goodness.

It was a good time, and we made a (very necessary) stop at the orchards at Green Bluff, outside of Spokane.  I really love this area, and would love to go there at least a few times every summer.  So fun to do the u-pick berries, peaches, and get your hands on all the fresh summer produce.  This time we didn’t have time to pick berries, it was very hectic (but fun) with visiting family, and having a 8 week old puppy with us on a roadtrip.  So we got a box of berries and a box of peaches.

Just freezing all of it, for wintertime baking, smoothies, and milkshakes.  It’s great to fill up the freezer with all the sweet, juicy, delicious summer fruit and be able to use it all year.  My next stops, sometime this weekend, are the cherry orchards alongside Flathead Lake!  🙂

And a 20 lb box of peaches…
I am enjoying a bowl of peaches with half and half and a pinch of turbinado sugar as we speak, a perfect midnight snack.  =)

Mixed Berry Cobblers

Here’s a little Spring/Summer baking inspiration.  I made these beauty-ful berry-ful Mixed Berry Cobblers at work today.  Cobblers are so perfect for this time of year, especially during summer when the berries are ripe and fresh.  Here I used fresh strawberries, blueberries, and frozen huckleberries.  This cobbler topping is absolutely perfect, and everything that it should be.  I read that the topping is supposed to look kind of piece-y and lumpy, like cobblestones, which is how it got it’s name.

I had to take a quick shot with my phone camera as I was working, since they were looking so mouth-watering delicious when I pulled them out.  I’m not ever there in the evening when they’re plating them up all pretty and serving them in all their glory, but really these guys don’t need much dressing and garnishing, perfect right out of the oven just like this.  I will definitely be making more cobblers throughout the Spring and Summer…

::Recipe::  Mixed Berry Cobblers

Fruit filling:

2 c. strawberries, quartered or halved
3 c. blueberries, huckleberries, and/or any other fruit of your choosing
3/4 c. sugar
1 T. flour
1 1/2 T. instant tapioca
1-2 T. juice of lemon or orange
zest of 1 lemon or orange, (optional)

Toss all together in a large bowl, set aside.

Cobbler topping:

1 3/4 c. AP flour
1/2 c. sugar
pinch of salt
2 1/2 t. baking powder
4 oz. (1/2 c.) cold butter, cut into cubes
1 egg + 1 yolk
2/3 c. heavy cream

Preheat oven to 375 F.
Combine the dry ingredients in a mixing bowl.  Work the cold butter cubes into the dry mix with your fingertips, rubbing into the dry mix until the butter pieces are the size of peas.  Combine the egg, yolk, and cream in a small bowl, stir together, then gently stir into the flour mixture only until combined, careful not to over-work or over mix.  The dough should be loose, lumpy, and light.

Pour fruit mixture into a buttered baking dish (9 x 9) or individual baking dishes.  Carefully drop spoonfuls of dough on top of fruit, leaving it loose and lumpy, it should look rough and rustic, like cobblestones.  Bake until topping is golden brown, about 40-50 min.

Enjoy warm or at room temperature, better yet with a scoop of Vanilla Ice Cream.

Cheers!