The tomatoes had come in early - June 20. But it was only one, and now on July 1 we've had had a total of six tomatoes. The jalapeño peppers are coming in and we stuffed some last night and grilled them on the barbecue. I don't know whether I missed a few seeds but it seems like the peppers were sort of HOT.
We've had asparagus, squash, and a tomato or two. The peaches from the Glenglo have started to drop - only about 20 total (3rd year tree). Tom came in from the garden this morning with about 2 cups blackberries, so I decided to use a few of the peaches and make a Blackberry Peach Crisp.
Had everything I needed (surprise!) and the time to put it together way before dinner. So....
Blackberry Peach Crisp 2 cups blackberries tablespoon cornstarch 3 cups sliced peaches 3/4 cup packed brown sugar 1/2 cup Gold Medal™ whole wheat flour 1/2 cup old-fashioned oats 1/4 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Heat oven to 375º. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches. Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit. Bake about 30 minutes or until topping is golden brown and fruit is tender.
The cobbler was very nice and could have gotten away with about 1/3 less topping. Both the peaches and the blackberries were sweet so that made it easier.
I had ordered a presto pressure cooker and it arrived but it had a warning on it not use on a propane cooker which is exactly where we wanted to use it. I called American who's pressure cooker is gasket-less and after talking to them it seems like there is no caution about propane gas. I processed a return to Amazon for the presto and ordered the American so it should be here on Wednesday 7/5/2017.