I can’t remember a summer where I’ve enjoyed the fruits and vegetables of the season more than this one. Although it was a busy summer with work and more house projects, there was always a chance to spend time in the garden, to stock up on local produce at the King George Farmers Market, and to get creative in the kitchen with fun ingredients. For the most part, baring a few calamities and skinned knees along the way, summer has been a very joyous occasion.
One of my favorite Saturday mornings was spent picking blackberries, trying to avoid the impending one-hundred-degree heat index that has pervaded the last month. With winding paths mowed through the tall grass, long sleeves, canvas pants, and enough DEET to take down a small elephant, I ventured out to return with more berries than I consumed. That’s a very tough order.
I returned with just enough to get started on my favorite blackberry cobbler, which would be the primary course at lunch that day (don’t judge), with another made later in the week. (The second one would definitely be topped with vanilla ice cream). The recipe is a perfect balance of sweet, tender biscuit, and fruit juice that has simmered into a syrup.
Over the next few weeks, we picked pound upon pound of blackberries that we froze or made into jam. Blackberry jam is one of my necessities for year-round survival, and sometimes I simply eat it with a spoon, it is so good! A few years ago, my friend Nicole told me that cooking jam in copper was the only way to fly. So last spring, I bought my first copper jam pan and gave it a try. I don’t know if it’s the increased evaporation, the contact with the metal, or just the sheer beauty of cooking in copper that makes the jam so much more delicious. Regardless, I’m hooked and will only go back to stainless for jam when it’s a necessity.
Five pounds of wild blackberries simmering in the copper jam pan. The fruit seems to glow!
The first batch of blackberry jam for the summer
In the garden, some of my favorite varieties have really taken off this year. I’m hoping it’s the hard work I put into amending the soil and preparing the beds, but somehow I think it’s just good luck. You might remember my love for white acre peas, which I planted extra of this year. Other favorites that made an appearance include bowling red okra, straight eight cucumbers, early yellow squash, and pineapple cossack ground cherries. What are you growing in your garden?
The ground cherries look like small paper lanterns on the bottom of the basket
The white acre peas have been prolific this year, much to my liking
With another few weeks of summer left, the final tomatoes are just now ripening and fall planting will be underway. Here’s to the dog days of summer as we all look to cooler breezes and another joyous season just around the corner.