Kids love peach and berry cobbler

The kids in our Sprouts and Roots program picked a lot of peaches in the last couple of weeks.  It was the first time that most of them had ever had fruit right off the tree!  In honor of our new favorite fruit and a reward for the hard work in our garden beds, we celebrated with a peach and berry cobbler.  The blackberries came Duncan Family Farm, one of our Thursday vendors.

Cobblers are a quick and easy way to enjoy whatever fruit is fresh and local.  The prep time is pretty short.  I didn’t include a biscuit recipe, but there are so many (I won’t criticize if you use a mix even!).  Any combination of fruit and berries works.

peach & blackberry cobbler

Preheat the oven to 375º.  Have ready an unbuttered baking dish of about 2-quart capacity and 2 inches deep.

Combine in any combination, equaling about 6 cups:

  • ripe peaches
  • blackberries

Combine and toss with fruit:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch

Spread evenly in the baking dish and prepare a biscuit dough of your choosing.  Roll or pat the dough into desired shapes.  Arrange the dough over the fruit. If covering the whole dish with the dough, be sure to slit it in several places to allow steam to escape.  Brush with a glaze of melted butter and sprinkle with sugar.  Bake until the top is golden brown and the juices have thickened a bit – about 45 to 50 minutes.  Let cool about 15 minutes before serving.  Enjoy with ice cream or whipped cream!


The overabundance of zucchini seems a little early this year. I’ve already noticed a box with a sign saying, “FREE! Please Take!” by a  neighbor’s mailbox. But we aren’t going to complain when we have recipes like this.  It’s a tasty way to use up those zucchini we’ve seen at the market and the early crop of dill we have in the community garden.

zucchini & dill soup

  • 2-3 tablespoons sunflower or light olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 4 cups zucchini, sliced or roughly chopped
  • 5-6 cups vegetable or chicken broth
  • 2-4 tablespoons minced fresh dill
  • salt and pepper

To Garnish:

  • 1/2 cup light cream
  • dill

1.  Heat the oil in a large saucepan and gently fry the onion and garlic until soft but not colored.  Add the zucchini, cover tightly with parchment paper, and cook over low heat fro 10-15 minutes until tender. Add the broth, cover with a lid, and simmer for a further 10-15 minutes.

2.  Using a slotted spoon, transfer the zucchini and a little of the broth to a food processor or blender. Purée until smooth, then pour into a clean saucepan. Add the remaining broth and the dill, season to taste with salt and pepper, then bring to a boil.

3.  Serve in warmed soup bowls, each one garnished with a swirl of cream and fresh dill.

Serves 8

Taken from The Complete Vegetable Book by Clare Connery