Peach Cobbler

Peaches are one of summer's treasures. We used to have a peach tree and nothing is better than fresh, organic peaches right off the tree. Peach smoothies, salsa and cobbler are all close seconds. It's an easy recipe but takes a little time. Frozen peaches are perfect for this because they’re already peeled and sliced (you can also used canned but the texture will be a little more mushy). If you can get peaches off someones tree, great! If not, buy organic, peaches are one on the “dirty dozen” list. If you like more cobbler on the top, it's easy to double the topping.

Peach Cobbler

1 cup whole wheat or unbleached flour (oat flour if you want it gluten free)

2 Tbsp sugar

1 1/2 tea baking powder

1/2 tea cinnamon

1/4 vegan butter

5-6 cups sliced peaches

1/3-2/3 cups sugar

1 Tbsp corn starch

1/4 cup water

1/4 cup plant milk

2 tsp vanilla divided

Preheat oven to 400. For the topping, in a medium bowl stir the flour, 2 Tbsp sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add the plant milk until you have a slightly sticky biscuit type dough. Set aside.

For the filling, in a large pot combine the peaches, the sugar, cornstarch, water (you don’t need to use water if they’re frozen) and 1 tsp vanilla. Let stand for a few minutes. Cook and stir until slightly thickened. Pour into a 9x13 pan if your doubling the recipe a lasagna pan will work. Add the topping and bake about 30 minutes or until a toothpick comes out clean. Serve with vegan whipped cream or ice cream and enjoy!

Quick pickled cucumbers

Just like my zucchini this year, my cucumbers have gone crazy, which is nice since last year we literally had 2 before ash from a fire wiped them out. I’ve had so many all at once that I’m now making pickles! Sandwich pickles, dill pickles, spicy pickles, sweet pickles, you get the picture, lots of pickles.

I use a mandolin slicer to get the cucumbers all the same thickness, just be very very careful….I’ve cut myself too many times to count. White vinegar is what’s traditional for pickling, you can use apple cider or rice wine vinegar they are also good. Want to add a little spice? Try 1/2 a jalapeno and some sliced garlic. Want sweet pickles? Add 1 tablespoon of sugar and reduce the salt. You can just put these in the frig and they’ll be ready in a few hours. But what I’ve been doing it putting them outside for a few hours to start the fermenting process and then putting them in the refrigerator, so you get some of the benefits of fermentation. So 1/2 fermented 1/2 pickled….fickled? Haha.

You really can’t mess these up, they’re so easy, just adjust to your taste and enjoy. You can also reuse the brine just add more cucumbers, dill, garlic etc. You can use this to make Giardiniera, I made some and it came out great. The sky’s the limit with pickling!

Quick pickled cucumbers

1 1/2 cups water

1/3-1/2 cup vinegar

1 tsp sugar (optional)

1 Tbsp pink salt

1 tsp pepper corns

pinch of turmeric (optional)

4-5 sprig of fresh dill

sliced garden cucumbers

Fill a large mason jar with cucumbers and whatever other vegetables, peppercorns or herbs you’re using. Add salt, sugar and turmeric to vinegar, sit and let it slightly dissolve, add water, pour over cucumbers, put the lid on and patiently wait. Easier said than done! Enjoy.