Crabapples are supposed to have wildlife value, but I'm guessing that these are so tart that they are a food of absolutely last resort.
Fortunately, I've been able to make a fruit-based dessert in advance of Valentine's Day that is much more appealing than crabapples - this week's Dark Days entry is for a red fruit cobbler made with strawberries, sour cherries and pears.
|Sour cherries, dried pears and sliced strawberries|
Cobbler is one of our favorite desserts, so I was pretty happy to realize that it can be a locally-sourced menu option. For cobbler, you need 6-8 cups of fruit mixed with a bit of sugar, flour and spices placed in the bottom of a baking dish. Then you mix up a moist buttermilk biscuit dough - flour, butter, baking powder, baking soda, buttermilk, sugar and salt - and drop that on top of the fruit. Bake for about 30 minutes until the fruit is bubbling and the biscuit is golden.
|The fruit turns into a thick, chunky sauce.|
Sour cherries - Parlee Farms, Tyngsboro, MA
Pears - Poverty Lane Orchards, Lebanon, NH
Strawberries - Edgewater Farms, Plainfield, NH
Flour - Finger Lakes Region, NY
Butter - Cabot Creamery, VT
Milk - MacNamara Dairy, Plainfield, NH
Baking soda, baking powder, spices, sugar, salt, vinegar (to make "buttermilk") - the grocery store