The past few days have been beautiful: 80s, low dew point, partly cloudy—ideal July weather. I tried to spend as much time as possible outdoors, relishing in being able to leave air conditioning without becoming drenched in sweat a few minutes later. Today, the swampy humid weather has started to make a return, but it was still cool enough to turn on the oven.
So I made a cobbler with Tuesday’s peaches, using this recipe. I made a few changes to the filling (including omitting the bourbon and adding the rest of our crystalized ginger and the rest of my chai mix for a zestier peach cobbler), skipped the sugar syrup step, and baked it in a 13″x9″ pan—it was incredible, and I think I prefer the biscuit topping without a sugar laminate. It’s fluffy and creamy without being too sweet, a perfect complement to the peaches. My changes below:
Filling:
- Peaches
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon corn starch
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons crystalized ginger (about 4 large pieces)
- 1/2 teaspoon chai spice mix
- 1/4 teaspoon nutmeg
- dash of salt
Topping:
- 1 cup flour
- 1/4 sugar
- 1 1/4 teaspoons baking powder
- 3/4 teaspoons salt
- 6 tablespoons vegan butter
- 1/2 cup oat milk
After turning the oven off, I spend more time in the kitchen chopping vegetables to make a fresh summer soup with as much CSA produce as possible. I miss soup in the hotter months, and this was a real treat after not cooking the last few days.
I sauteed the onions and carrots, added the pattypan squash and green beans, as well as a can of kidney beans, a large can of diced tomatoes, and some leftover tomato sauce. I seasoned it with salt, pepper, and herbes, added a few cups of water, and let it boil for about 20 minutes. Delicious.
Rhubarb Season 