Speaking of mushrooms........

check this out!!!! http://dougrhodehamel.wordpress.com/category/z2-spore/

I know I will be as creative as Ann Wood one day. For now, Hallie and I use a kitchen knife and the biggest box we can find. Then its a couple of fold out windows and a drawn on door handle:)

I love the mushrooms.

boysenberry cobbler

Our neighborhood farm keeps my recipes creative and seasonal. Named for the last name of the owners, Love Farms, I love to eat from their farm over any other. By growing heirlooms and keeping with the "organic" theme, more than once I have realized how the "Big Brother" has processed the tastes out if food. I wonder what it would be like to never have experienced the bright flavors of a homegrown zucchini or a ruby red watermelon fresh off of the vine.

With that said, Love Farms has fresh boysenberries.

I wanted to make something simple, having all the ingredients already in the pantry.

This turned out tasting like a summer's dream and aside from our family having dark purple teeth for the day, I will be making this again.

Preheat oven to 350*

melt 1 stick of butter in a cast iron pan big enough for the whole recipe

while the butter is melting mix together these ingredients

1c sugar

1c flour

pinch of salt

1c milk

1TSP vanilla

2 TSP baking powder

in another bowl measure 4c of boysenberries/blackberries and mash with a potato masher to release all their juices

Take the melted butter and pan out of the oven and pour in the batter,

pour the berries right into the middle of the batter

back into the oven and bake until golden brown-about an hour

Serve with whipped creme or plain with a cup of tea

This recipe can be found in the cookbook "Bon Appetit, Y'all" by Virginia Willis