As a child my summers were usually spent in Brooklyn, New
York with my Grandmother Josephine or upstate New York with my Zeigler Martin
Family. Summer upstate was always extra
special. I had sisters (my cousins Erica
and Stacey), first loves (SK), and freedom (from my parents). While upstate we would walk through the woods
to Hanofee Park and along the way would nibble on the wild strawberries and
blueberries. Sometimes we would bring
back the fresh blueberries and my Grandmother, Setma, would bake a blueberry cobbler. I wish I knew then what I knew now I would
have sat at her feet to learn how she made her dough and how she cooked down
those blueberries into a perfect filling.
This summer I am channeling Grandmommy’s energy and putting everything
into peach and blueberry cobblers (with a twist of course). The blueberries may not be free, but they are
in season and abundant at the farmers market.
This morning I jumped up and ran out to the North Union
Farmers Market in Shaker Square because who wants to miss out on those peaches
from Woolf Farms (and boy was there a long well worth standing in line). What shall we make? A traditional
peach cobbler or experiment and make peach buttercream for a new summer cupcake
favorite? I picked up carrots from Walnut
Drive Gradens (hmmm you know you love my carrot cake) and beautiful Black
Raspberries. My eggs this week come from
Crooked Creek Farms (I love his hat). I
can smell the mint and Red Raspberries I picked up from Botanical Gardens Green
Corps. And lastly this week I purchased
Blueberries from Morningside Farms.
See you at the market,
Olivia Rose
0 comments:
Post a Comment