Yesterday I walked to the local farmers market, and brought my own bags and a wad of cash. I’m a walking cliché (literally). But besides all that, farmers markets are awesome, and if you’re not going then you should. They are a great way to fill that empty chunk of time that exists between meals. Speaking of filling… another reason why you should go to farmers markets are the SAMPLES. I’m pretty sure you can consume your required weeks worth of fruit servings during a single trip to the farmers market. Plus, it’s outside so maybe you’ll get a little vitamin D boost as well. After the market… well you’re already out, so why not make a day of it? Go to the beach, or just drive somewhere WHO KNOWS
If you go to a farmers market you’ll probably notice some random fruits and veggies that you don’t normally see in grocery stores. Do not be afraid. These heirloom varieties and long-forgotten wonders usually don’t show up on grocery store shelfs for a number of reasons, often because they’re best only at their freshest, they don’t ship well, or the stores simply can’t handle that much variety. They prefer things uniform, shippable, and storable– which explains why that beefsteak tomato you just bought taste like soggy cardboard.
All this brings me… to boysenberries. We all know about the blackberry, and we all know about the raspberry, but we’re only vaguely aware of the boysenberry, and it’s other artfully-named sisters, the marionberry and olallieberry. These berries are not frequently found in the megamarts due to their delicate and perishable nature, which is a shame because they’re a great group. But, that just means we can sound all cool and obscure (and admittedly even more cliché) when we tell people we made a Boysenberry Cobbler
Boysenberries are kind of like a mix between a blackberry and a raspberry. I’d say they probably have more of a complex flavor then blackberries, and they have smaller seeds too, which is a plus. A few notes about the base for this cobbler recipe– I kept seeing all these blogs titled “Blackberry Cobbler” but when I would look at the pictures, it certainly didn’t look like any cobbler I had ever seen. This cobbler recipe is a bit more cake like, rather than the heavy and gooey drop cobblers that I’m more used to making, but I thought I’d try it anyway, and I definitely didn’t regret it!
Adapted from the Pioneer Woman
1/2 cup (1 stick) butter
3/4 cup sugar
1 cup self-Rising Flour**
1/2 tsp vanilla extract
1 cup milk
2 cups Boysenberries
** for the flour, I used whole wheat pastry flour and added 1/3 tsp salt and 1-1/3 tsps baking powder, worked out just fine
Melt butter in a dish. Pour 1 cup of sugar and flour into a mixing bowl, and mix together. Next, whisk in milk until it is well incorporated. Pour in melted butter and whisk it all well together.
Butter a baking dish. Rinse and delicately dry boysenberries. Pour the batter into the baking dish. Sprinkle blackberries over the top of the batter. Before placing in oven, sprinkle granulated sugar over the top of the batter. This will give the crust a great, crunchy top.
Bake in the oven at 350F (my oven is pathetic and I baked it at 365F) for 1 hour, or until top is golden brown. Remove from oven and let cool for at least 45 min before devouring. Serve with some whipped cream or vanilla ice cream for added elation. mmmm…