Mess of Greens

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Wild berry Cobbler.

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So, I’d been in kind of a cooking rut lately… I’ve been spending so much time thinking about our home that we’re renovating/building out at our family farm that I just hadn’t had much creative energy to expend in the kitchen… There was a lot of “Oh! Wagner! You’re going to have chicken tenders AGAIN tonight! Won’t those be delicious??” and “I think I just want watermelon and coffee for lunch today.” Ugh. Cooking’s not as much fun when there aren’t fun things to cook, you know?IMG_2881

But then, last week, that all changed.  Our new, wonderful forager friend brought me two quarts of mulberries and a quart of dewberries and I basically died and went to berry heaven. I had SO many ideas for using these tart, sweet, perfect little treasures and not enough time to make them. You’ve hopefully already seen (and tried!) the mulberry scones recipe, and then that very same night, my daddy requested a cobbler. That seemed the PERFECT way to use the berries but not overwhelm their natural perfection… so he got his wish. Each of us had a personal sized one piping hot after supper, with OF COURSE, homemade vanilla ice cream.

Don’t have your own forager friend or a mulberry tree in your backyard? No worries. A combo of fresh or frozen blueberries and raspberries will do the trick. Your tummy will thank you.

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How Sweet Eats Blueberry, Peach & Basil Crisp

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I’ve told y’all about Cook Book Club, right? Getting together with the coolest, funnest gals in the Delta to cook and eat is really one of the most fun nights of my month. I was responsible for our dessert last time, and decided to take advantage of summer’s bounty. First of all, crumbles with fruit are my favorite, secondly the addition of basil was genius and clever and wonderful. Plus, I had a TON of frozen blueberries from my aunt’s farm last summer, and grabbed some fresh juicy peaches from the farmstand and went to town on this year’s cookbook, Seriously Delish from the blogger over at How Sweet Eats. She has some pretty fun, (seriously, truly, not very health) recipes and I’ve enjoyed it. This time, though, I cheated and used her blog for my recipe. This one isn’t really original, and y’all, rather than just re-write her directions, I’m sending you over there to see what she’s about. 😉 If you decide to make it, though, a few notes:

1) It needs at least 2x more crumble on top. AT LEAST.
2) Definitely double the basil. Otherwise it’s not quite noticeable.
3) Actually, also consider using this recipe instead for the topping.
4) DO NOT EVEN CONSIDER serving crumble without ice cream. DO NOT.

But also, um, check out how mine turned out because it hit my sweetspot for sure.