The Last of Summer's Bounty

Every weekend from May through October, I try to visit our local farmer's market.  June and July are my favorite months with an abundance of fresh berries, luscious tomatoes, and gorgeous flowers.  Now that we are well into August, I'm beginning to notice that my favorites are short in supply.   So, I'm trying to suck up the last of summer's bounty before fall sets in.  
This weekend the menu consists of: tomato and cucumber salad, grilled eggplant, corn salad, and fresh zucchini with couscous.  My goal for next week?  Fresh berry cobbler.

Here are a few picks from my local farmer's market.

I wouldn't be Italian if I didn't like (ok, love) bread.  But, I'm picky too, so I stock up on this bread.  Like the sign says, "The Best Bread on the East Coast" and it's made of whole grains to boot!

What goes perfect with bread?  Fresh cheese, of course!

Flowers AND tomatoes, now you're talkin'!

Here are the root vegetables.  We'll be seeing more of these in the coming months.  I'll take the garlic!

I leave you with the berry cobbler recipe I'm trying this week...Bon Appetite!


Cobbler Summer Berry Cobbler

Ingredients (Serves 9)

2 cups blueberries
2 cups blackberries
2 cups raspberries
3/4 cup granulated sugar, plus 1 Tablespoon
2 tablespoons cornstarch
1 teaspoon coarse salt, plus a pinch
Juice of 1 lemon
1 1/2 cups flour, plus more for shaping biscuits
2 teaspoons baking powder
6 tablespoons unsalted butter, cut into small pieces
3/4 cup half-and-half, plus 2 Teaspoons for brushing
Fine sanding sugar, for sprinkling

Vanilla ice cream, (optional)

Directions

1.Preheat the oven to 400 degrees. In a large bowl, combine berries, 3/4 cup sugar, cornstarch lemon juice, and a pinch salt. Stir gently to combine. Pour into a 9-by-9-by-2-inch baking dish.

2.In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or your hands, cut in butter until the mixture has the consistency of sand. Add 3/4 cup half-and-half, and stir just until mixture comes together. With lightly floured hands, form into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with sanding sugar.

3.Bake until biscuits are golden brown and the berries are bubbling. Let cool on a wire rack for at least 1 hour. Serve with vanilla ice cream, if desired.


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