Eat This: Pickled Peppers

Each year I grow herbs and peppers in my backyard in containers.  This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March.  I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.

I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow?  For this recipe, I used a few large green jalapeños from the market to add some color.  These are definitely not like my Cowboy candy.  These are pickles. Great on a sandwich or as a, well, pickle!

Check em out.

Eat This: Herbed Focaccia

This summer we used a lot of the herbs we grow in the back yard.  Basil, rosemary, lemon thyme, German thyme, chives, mint and oregano.  I wanted some focaccia to use to make our favorite "Caprese sandwich" using more of the nice basil we have as well as some delicious tomatoes from the farmer's market.

I used an old tried and true quick focaccia recipe.  It turns out really well and doesn't take forever.  Quick and easy, almost fool proof try this and use anything you want to include as an add on.

Eat This: Blackberry Raspberry Cobbler

Between the blackberry bounty at the farmer's market and the special on raspberries at the grocery store, tonight's dessert is cobbler. Delicious, tart locally grown blackberries were HUGE.  I used my old standby cobbler recipe to hook them both up together and the result was outstanding.  Quick, easy and idiot-proof (I'm walking proof of that!)  Check this out:

Ingredients:

2 Cups fresh blackberries
1 Cup fresh raspberries
1/2 Stick butter
1 Cup Sugar
1 Cup all purpose flour
1 Cup milk
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1 1/2 Teaspoons cinnamon

Preheat oven to 350 degrees.  Butter a baking dish generously.  Melt the stick of butter.

Combine sugar, flour, baking powder, cinnamon and salt in a mixing bowl.  Add the milk and mix.

Add the melted butter and combine until incorporated.  Pour into baking dish.

Distribute the berries over the top evenly. Sprinkle with a couple of tablespoons of sugar if you like a more crispy top.

Bake for an hour.  Look at sides on the top and if they are puling away, it's done.  If not give it another 5 minutes but no more.  

Remove form oven and allow to cool.  Serve warm or at room temp.  I personally love this the second day when it is ice cold.  refrigerate leftovers (if there are any).