The few precious summer months we have should be celebrated not only with vacations, pool time, baseball games and outdoor concerts; we should make sure to celebrate summer seasonal fruits and vegetables.
Sounds weird to say it, but before you know it, the over abundance of fresh home grown and local fruits and vegetables will be gone before we know it. Lost to fall and winter we will all be craving tomato sandwiches, grilled corn on the cob, strawberry parfaits and the list goes on and on and on.
The produce we are taking for granted right now will be missed, craved and starved for – for months during another long cold winter. It is hard to think about winter when it is 100 degrees outside and the produce stands are over loaded with every variety of summer produce, but we should all do just that.
Next time you see a local produce stand or u-pick berry farm stop, get the kids out of the car and pick some produce yourself. Growing your own fruits and vegetables or hand picking that day’s supply for lunch or dinner is privilege that mother nature allows all of us only a few months of the year; so take advantage while we can.
We all have our favorite produce that we will never get enough of, however it only takes a few weeks and we tire of others. Keep things interesting and fresh by trying new ways to prepare, squash, zucchini, tomatoes, berries and corn. Ask your friends how they prepare certain things, search the internet for new and exciting recipes and of course check right here on icedjamb.com and the summer cookbook for loads of new recipes to help keep it fresh and tasty.
Summer berries freeze well, yes, but nothing beats a fresh baked cobbler, try it in an iron skillet right on the grill and really get into the summer spirit.
Chef Troy can be see every week on Fox Charlotte’s only news and entertainment morning show, Fox News Rising, during his cooking segments “Tuesdays with Troy” from 7-9 am every Tuesday morning.
Summer Berry Cobbler with Vanilla Wafer Crumble
Serves 4 to 6
- 4 Cups Berries-raspberries, blackberries, strawberries, blueberries
- 3/4 Cup Brown Sugar
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Tablespoons All Purpose Flour
- To Coat Unsalted Butter
For Crumble Topping:
- 1/4 Cup All Purpose Flour
- 1/2 Cup Pecans-chopped
- 1/2 Cup Vanilla Wafers-crushed
- 1/8 Cup Brown Sugar
- 1/4 Cup Unsalted Butter-cold,cut into small cubes
To Prepare Filling:
Preheat grill to 425 degrees.
Place berries, brown sugar, flour, almond extract and vanilla extract in a mixing bowl, with a rubber spatula mix to combine.
Butter a deep iron skillet and add the berry mixture.
To Prepare the Topping:
In a mixing bowl combine the flour, pecans, vanilla wafers and brown sugar. Add cubed butter, using fingers combine the dry ingredients with the butter until it has the texture of a very course bread crumb.
Place on top shelf of grill and bake for 15 minutes
To Finish the Cobbler:
Rotate the skillet and bake until crumble is golden brown 5 to 10 minutes.
Remove from grill and let stand to cool, serve in shallow dishes topped with whip cream and more crumbled vanilla wafers cookies.