Loaves and Dishes


Wendi Spraker



I tell time with fruits and veggies. Do you? For example, I know spring is gone because so are the strawberries and cherries. The rest of summer passes in terms of what is ready in the garden.

In my kitchen early summer is here because blueberries are rolling around in pans in my freezer waiting to go into freezer bags. Other berries await their turn and by summers end, there will be all kinds of frozen fruit.

As I write this I’m waiting in my car at Plum Granny farm to pick blackberries. A special early summer treat as the blackberries at my house are already done.

The next phase of summer will come a little later this morning when I drive down to my parents home in Kernersville to pick up Silver Queen sweet corn from my dad, Tiny Simpson. More evidence that the hands of time are moving. Soon I’ll move on to tomatoes and then later this summer green beans, peaches and finally apples. Apples let me know that fall has really arrived.

You come to this column for food advice though so here is my best fruit and veggie advice, if you see an old guy in overalls parked beside the road with a tractor, a wagon and a hand painted sign advertising “sweet corn $2 a dozen” (or any other homegrown fruit and veggie), you should stop. The conversation alone is usually worth the money. The fruits and veggies are just a side benefit.

Here is a simple recipe that you can use with virtually any fresh fruit (but especially berries) to make a wonderful tasty cobbler. This recipe feeds four and if you need more double the recipe and make in a 9×13 pan instead.

I hope you will stop by my blog at www.loavesanddishes.net for tasty easy recipes or drop me a line at wendi@loavesanddishes.net. I would love to hear from you.

Any fruit cobbler

2 cups fresh fruit cut into bite size bits

1/2 cup granulated white sugar

Pinch of salt

1/2 package yellow cake mix

4 Tbs unsalted sweet cream butter

1. Preheat the oven to 350

2. In a medium size bowl mix fruit, sugar and salt.

3. Pour the fruit into a 2 quart oven safe baking dish.

4. Sprinkle the yellow cake mix on top.

5. Lay the pats of butter across the top- spread out a little

6. Bake at 350 for 30 minutes or until upper crust is golden and fruit is bubbly.

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Wendi Spraker

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