Blackberry Cobbler

  • 4 cups blackberries (these were Columbia Star
  • 1 tablespoon lemon juice
  • 1 large egg, beaten
  • 1 cup sugar
  • 1 cup flour
  • 6 tablespoons butter, melted
  1. Butter two 4×8 loaf pans and add half of the blackberries to each. Pour the lemon juice over blackberries.
  2. Combined the flour, sugar and beaten egg until crumbly.  Add half to each pan.
  3. Pour the melted butter over the topping.**
  4. Bake for 35- 40 minutes at 350 degrees or until the juices are bubbling.

** Whoops – I added the butter to the crumble mix so I put it on top in patties.  We’ll see how this goes.


Sour Cherry Pie Filling

  • 9 C cherries, washed, dried and pitted
  • 3 C castor sugar
  • 3 T lemon juice
  • 9 T cornstarch
  • 1/4  – 1/3 C water
  1. In a non-reactive bowl, mix together the pitted cherries, sugar and lemon juice and let it stand over night.
  2. In the morning , drain the cherries and transfer the syrup into a large pan.
  3. Dissolve the cornstarch in water and add to the syrup. Cook over medium high heat until mixture thickens and begins to bubble.
  4. Fold the drained cherries into the syrup, bringing the mixture bake to a boil for 1 minute.  Stir constantly to avoid scorching the mixture .
  5. Fill jars quart jars, leaving 1 inch head space. Adjust lids and process immediately.
  6. I processed these quarts for 30 minutes in a boiling water bath (you should check directions for your area with you local extension service – many don’t recommend canning products thickened with cornstarch)

Dehydrating Summer – Kale and Squash

We’re not huge fans of kale or greens around the Backyard Farm, we get a huge bunch in every CSA delivery and the stuff seems to stay fresh forever.  I still can’t do much since the knee surgery so I decided to clean out the refrigerator and preserve some of the produce.  I thought I’d make some Green Powder for smoothies.  All I did was rinse and dry the greens, remove the center rib and slice into ribbons.  After everything dries, I’m going to grind it up and run it through a sieve.  It should be good in smoothies or perhaps added to soups this winter.

Trays 1 & 2 are Lacinato Kale

Trays 3 & 4 are Russian Red Kale

Tray 5 is Mustard Greens

Tray 6 is another experiment – Tromboncino Zucchetta chips with a little olive oil and salt

Dill Pickle Relish


  • 2 lbs cucumbers (finely chopped)
  • 1/3 C white onion (finely chopped)
  • 1/4 C garlic scapes (finely chopped)
  • 1/2 t turmeric
  • 1/8 C sea salt
  • 1 C water
  • 1/2 T dill weed
  • 1/4 T dill seed
  • 1/4 T mustard seed
  • 1.5 T white sugar
  • 1 C white vinegar


  1. Mix the cucumbers, onions, scapes, salt, turmeric, and water in a large bowl and set aside.
  2. After 2 hours, rinse and drain cucumber mixture.
  3. Combine the cucumber mix with the dill seed, dill weed, mustard seed, sugar, and vinegar in a large pan and bring it to a boil.
  4. Reduce heat and let the mixture simmer for 10 minutes.
  5. Ladle the hot relish into warm, sterile pint jars.
  6. Process jars with a steam canner for 10 minutes.

Beet and Cabbage Sauerkraut


  • 2C Red cabbage- finely sliced
  • 1 bunch Beetrrot – grated
  • 7g sea salt (for 350g veg)
  • 1/2 t caraway seeds
  • 1/2 Clove Garlic – grated
  • 1 t Ginger – grated
  • 1 grape leaf


  1. Finely slice the cabbage and grate the beets.
  2. Put the vegetables into a bowl and add the sea salt. Set aside, mixing occasionally for 1-2 hours, until cabbage is wilted and released a bit of water.
  3. Mix in the caraway seeds, garlic and ginger to the cabbage and beet mixture and pack it into a very clean mason jar. Pack it down with a muddler so there is enough liquid to cover the cabbage. If not, add just enough water so that everything is submerged.  Top with a grape leaf and press down once more.
  4. Add an air-lock and place in a cool spot for 3-5 days.
  5. Once fermented to, remove the air-lock, add a lid and place in the fridge.

Sauerrüben: Lacto-fermented Turnips

Commonly found in some parts of Germany and Poland, though not quite as popular as sauerkraut.


  • 4 turnips (I had 306 g shredded turnip)
  • Sea salt (6 g for 20g/kg)
  • grape leaf


  1. Wash and grate the turnips.
  2. Mix the sea-salt into the grated turnips and set aside for ten minutes.
  3. Squeeze as much of the juices out of the turnips as possible.
  4. Pack the turnips into a quart jar pushing them down.  Once packed, add the brine mixture so they are under their own brined juice. Add a grape leaf or two to keep the turnips below the brine.
  5. Put on an airlock and leave on the kitchen counter for two or three days.
  6. When the fermentation slows, you can remove the airlock, add a lid and out the jar in the refrigerator to mature.

Bread and Butter Pickled Radishes


  • 1 1/2 c cider vinegar
  • 1 cup castor sugar
  • 1/2 cup water
  • 4 t kosher salt
  • 2 t mustard seeds
  • 2 t pickling spice
  • 2 t whole black peppercorns
  • 3 bunch radishes


  1. Combine all of the ingredients except the radishes in a saucepan and bring to a boil to dissolve the sugar and salt.
  2. Thinly slice radishes and pack into warm, sterile canning jars.
  3. Cover the radishes with the liquid pickling mixture.
  4. Process, I use a steam canner, for 15 minutes.