My mother and I vowed amidst the tinsel and trappings of Christmas in December that this year, we would give gifts of food. Not just any food—but local food.
First up was the Maine cheese sampler my sister and I gave our parents that same holiday. Next followed a bag of homemade granola for a friend recovering from surgery, a batch of Wellfleet oysters for my sister's birthday, a strawberry rhubarb pie to commemorate a group of employees' hard work, and finally, from my mother, a bag of fresh carrots as a house-warming gift.
So this afternoon, when I was informed on my way home from the market that I needed to pick up a present for a birthday barbeque, I wasted no time in rolling up my sleeves and digging through my purchases. Neither corn, shitake mushrooms, carrots, chard, or summer squash made the cut. Onions, green beans, and scallops fell short as well.
But the fresh peaches I'd picked up in Provincetown from Dorris, a charming older woman from a third generation Westbrook farm who specializes in apples (growing over 70 heirloom varieties) but also dabbles in other fruits, suited the occasion just fine. I threw in a pint of blueberries from neighboring Silverbrook Farms, and found my bowl filled with the makings for a birthday summer cobbler.
According to the guest of honor, it was every bit as scrumptious as I'd hoped. With only a spoonful of sugar, a cream biscuit crust, and six cups of fruit, it was quicker, easier, and healthier than any pie I could've made. With this latest Cape food gift warming my belly, I'd like to raise a toast—to good food, high spirits, and hale health.
BLUEBERRY PEACH COBBLER
Makes two 9-inch pies
Preheat the oven to 375 degrees. In a mixing bowl, stir together 1 and 1/2 cups whole wheat flour, 2 teaspoons baking powder, and a pinch of salt. Cut in 6 tablespoons butter with a pastry cutter until mixed well. Add just under 3/4 cup cream or whole milk and stir well. Add more flour as needed.
In a separate bowl, stir together 4 cups blueberries and 2 cups chopped peaches (about 1 pound). Add 2 tablespoons sugar and 4 tablespoons flour; stir well. Pour fruit into two 9-inch pie tins and top with drops of biscuit dough. Bake for 45 minutes or until crust is golden and fruit thickens.