Spring means everything needs attention—and all at once. There are flower to be planted, windows washed, paint touched up, grass mowed, closets cleaned, and weeds pulled. Being weekend farmers makes the demands even greater. Nowadays, I merely point out what needs to be done and ask sweetly rather than do the chore myself as I once would have. I don’t know why I didn’t think of that sooner.
Warm Weather Cooking
Certain foods seem to go with warm weather. I used to make cobblers in August, when the wild blackberries were growing along our fence rows. Of course, we’d get a tick for every berry picked, but we did it anyhow. I always remember blackberry season with fondness, because I had picked and frozen a number of pints on the day Robin was born.
When I saw trays of huge blackberries in the store recently, I thought how splendid a cobbler would be for the weekend. They’re easy to make, especially if you use a roll out pie crust from the dairy case. With my microplane, I scraped a teaspoon of lemon zest onto the blackberry cobbler before adding the lattice crust. We served the fruit dessert with Central Dairy ice cream. Ahh, perfection!