RECIPE: Host a Crop Mob & Plant A Blueberry Patch
No, it is not blueberry season, but it is time to plant blueberries. To make this cobbler, it will take seven years to prepare. In the first year, test the soil and scratch your head what to plant in a very acid soil. Second year, clear the brambles and cut down the scrub trees. Third year, pull the stumps and the roots out of the ground, amend the soil. Fourth year, add six inches of organic matter (last year’s old straw and manure from the barn and stalls). Hold a Crop Mob to plant 500 bushes on a rainy, muddy Sunday. Sixth year, prune back the bushes, no fruit. Seventh year, get first, very small crop of berries. Make the cobbler. (Save this recipe until blueberry season).
Blueberry Cobbler with Fluffy Biscuit Dough
- 2 cups cake flour or 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons double-acting baking powder
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 1/8 to 1/4 cup butter, slightly soft
- 3/4 cup milk or cream
Sift flour, then re-sift with baking powder, salt, and sugar. Cut in the butter. Using a fork, add the milk, stir lightly. Turn the mixture out onto a lightly floured counter top. Knead on for 30 seconds, pat 1/4 inch thick. Have all the cobbler ingredients ready.
- 8 ounces of granulated sugar
- 3 tablespoons cornstarch
- spice mixture of 1/4 teaspoon coriander, 1/8 teaspoon mace, 1/4 teaspoon cinnamon
- 1/2 teaspoon lemon zest
- 1 cup water
- 1 quart blueberries
In a saucepan, combine the sugar, cornstarch and spices. Slowly stir in the water to dissolve, bring to a full boil, stir constantly, remove from the heat. Put the berries into the bottom of a 10-inch pie pan or equivalent cobbler dish, pour the hot sugar over the fruit. Top with the biscuit dough and bake for 25 minutes at 400F, until the biscuit dough is golden brown. Serve with Toasted Walnut Ice Cream.
DO NOT WAIT SEVEN YEARS TO EAT!!!
