Summertime Cobbler: Peaches and Blueberries, Together Forever

Peach and blueberry cobbler with cornmeal cobbles.

It happens every summer in Texas: that magical moment when you can get a few pounds of perfectly ripe—almost overly so—peaches grown in the Hill Country (Fredericksburg, to be exact) and pick up a pint of organic blueberries, grown fifty miles away, put them together, and be in heaven.

Growing up, peach cobbler was a summer staple. I remember it being goopy, sweet, and delicious. I always wanted the extra golden-brown part—the parts that were not quite burned, but almost crunchy, usually the corner pieces.

Yesterday I made a grown-up version of this cobbler. It didn't take much to elevate, with such fresh fruits being used, but something about the cornmeal cobbles on top, and the combo of the fresh, local fruits, made it simply divine.

Add ice cream for full effect.

I followed Deborah Madison's recipe for Peach and Berry Cobbler with Corn Flour Cobbles, almost exactly; she offers a variety of different fruit combinations, but I used about 8 fresh peaches (peeled and chopped), and a pint of fresh blueberries. The recipe calls for corn flour, but cornmeal was just peachy! And I made the cheater's version of buttermilk: for 3/4 cup milk, add two tablespoons of white vinegar and set aside for 5 minutes before continuing on with the recipe.

What an easy, delicious way to showcase the season's finest offerings. It comes together in a snap, too, and is the perfect thing to take to a summer picnic (with vanilla ice cream, of course).

But that's not all I did with the peaches. Stay tuned for step-by-step peach preserves later this month!

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Freshworthy Friday: The Chicken and The Egg

Photo by flickr user Gina Pina, licensed under Creative Commons.

After two-plus years of vegetarianism, I branched out for the sake of brisket. A couple of times since then, I've sneaked a small bite of chicken off my husband's plate, and remarked, "I'm kind of over the texture of chicken." It's true; I don't much care for it any more. Eggs are clearly another story.

That said, I'm glad I'm over chicken. Because while I would always, always opt for organic and sustainably raised chicken if I were buying it to cook myself, I might not have that option when eating out.

Which leads me to the news of the day. Pink slime has been all over the news the last few weeks, and now there's more to think about. New studies show that chickens on industrial farms have been fed a mix of caffeine, drugs, and arsenic.

Here's something to consider as we bring our families around a table to celebrate this weekend:

Arsenic in Our Chicken?
The New York Times, Nicholas D. Kristof

What does all this mean for consumers? The study looked only at feathers, not meat, so we don’t know exactly what chemicals reach the plate, or at what levels. The uncertainties are enormous, but I asked Nachman about the food he buys for his own family. “I’ve been studying food-animal production for some time, and the more I study, the more I’m drawn to organic,” he said. “We buy organic.”

I’m the same. I used to be skeptical of organic, but the more reporting I do on our food supply, the more I want my own family eating organic — just to be safe.

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Freshworthy: Willie Nelson, Whole Foods, and European Organics, Oh My!

Image: Chipotle/YouTube (screenshot). View the ad here.

Chipotle Ad Promotes Sustainable Farming
NYTimes.com

Let me start by saying that Chipotle is one of the few fast-food restaurants I enjoy eating at, and do so in a care-free manner. We shun the others; I haven't been in a McDonald's or Taco Bell in nearly a decade. I respect Chipotle's food policies, even if it means that only 1 out of every 3 beans I ingest is actually organic. They have made a promise to customers to provide "more natural" products, as the NYT article puts it. The uplifting and cheery ad, which aired during the Grammy's last week (right after Coldplay performed, no less) was Chipotle's first national television spot. Willie Nelson, the president of Farm Aid, is advocating for family-owned farms and sustainable food practices, sings a cover of Coldplay song "The Scientist" in the ad, sealing my happy-good feelings about Chipotle.

How do you feel about Chipotle? And Willie Nelson? Do you think these types of things can change our food system?



Whole Foods Addresses GMO Accusations
Take Part

The rumor mill was running full-speed with talk of Monsanto (which all natural foodies shun and snarl at) being "in bed" with Whole Foods. To answer those accusations, Whole Foods is fielding plenty of heavy-hitting questions about GMOs (genetically modified organisms) being sold in their stores. It's a heated debate with lots of misinformation being thrown out.

Genetically modified foods have been shown to be potentially harmful for human consumption, and their creation is actually altering the environment and impacting ecosystems. Heard all this business about bees disappearing, more pesticides being used, and all that jazz? It's because these monocrops are diminishing varieties of plants. We're seeing the food "gene pool" get smaller. It's no good; I'm not a scientist, though, so read more about it at the Organic & Non-GMO Report.

The Center for Food Safety is urging the public to ask Congress to require GMO food to be labeled. Currently, the only certified Non-GMO label around is the USDA Organic Label. The Non-GMO Project also verifies GMO-free products and you can find their complete list here.

Coming Soon to Your Grocery Aisle: Organic Food From Europe
NPR

While I tend to encourage local organics whenever possible in our household (and you should, too!), this is good news. Organics are going to get more face time because of this new regulation that equates European and American organics. If it's organic here, it's organic there—and vice-versa.

Keep an eye on your food labels, though; try to purchase fruits, vegetables, and meat from as close to home as possible. When I taste organic Italian olives for the first time, I'm hoping it's in an olive orchard in the Tuscan hills...

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dog biscuits II: peanut butter crunchables

When I mention that I spend a couple hours of my free time once in a while making dog treats for my dog (and organic, for that matter), my words are usually met a grandiose roll of the eye. "You make treats for your dog???" they ask, as if I've just explained that yes, I've always had this second nose, and no, I'm not endowed with a superhuman olfactory sense.

The truth of the matter is, it's cheaper to make 'em than to buy 'em--for $8, you can buy a 1-pound bag of "all natural" dog treats. However, you've got to carefully read that label for any kind of funky fillers. But for about $2 at home (or less, possibly), you can make two pounds of treats with pantry staples.

Besides, making them at home is more fun. I enjoy being in the kitchen, but baking is a skill I'm still...um... working on (stay tuned later this week for my olive oil cake adventure). Why not practice on my canine cooking capabilities and spare Ryan the joy of playing guinea pig once in a while?

And how cute are those cookie cutters? I found them at Hobby Lobby for less than 50 cents. An unnecessary, but really cute, detail for homemade dog biscuits, especially for such a small price tag. 

Here's one of my--I mean, Fin's--favorite new recipes.Peanut Butter and Oatmeal Dog Treats (People: don't be afraid to try one, they're super tasty!)
Adapted from Petville

Biscuits:
1 cup water
1 cup rolled oats
1/4 cup unsalted butter
1/2 cup cornmeal
1 tbsp sugar
1 tsp salt
1/2 cup skim milk
1/2 cup peanut butter
3 cups whole wheat flour


Egg wash:
1 large egg
2 tbsp. milk

Directions:

Preheat the oven to 325.

Bring water to boil in a small saucepan. Add oats and butter; stir together and let sit for ten minutes. Then stir in the cornmeal, sugar, salt, milk, and peanut butter. Mix thoroughly. Add the flour, one cup at a time (you may not need the entire amount) until a stiff dough forms.

Knead dough on floured surface until smooth, about 3 minutes. Roll to 1/4" thickness and shape with cookie cutters, or simply cut into squares. Place on a cookie sheet lined with parchment--no need to space out too far, since they don't spread or rise. Ready the egg wash (mix egg and milk together), then brush onto biscuits with pastry brush. 

Bake for 35-45 minutes or until golden brown. Cool completely, then toss one to your pup who's been anxiously waiting! Store in an airtight container for a couple of weeks or so. 

For a tropical twist, reduce the peanut butter to 1/3 cup and add one very ripe, mashed banana. Fin says yum!

These should turn out nice and crispy, but if they're on the soft side (it happened to me...) try adjusting your cooking temperature or time. You can also let them cool in the oven--they'll get dried out and will offer a nice crunch for your canine compadre. 

Fin knows where I've been keeping the new homemade treats, as does Ryan since I repurposed the human cookie jar for our dog, and now when I walk in that direction she starts doing her newest trick: the Fin Spin! 

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