By Executive Chef John Zehnder, CEC, AAC, HGT
Local farmers have to be thrilled! Rain is coming in on a regular basis and our temperatures have been pleasant for most of the summer. I trudged through the muddy fields at the Fred Weiss Family Farm the other day to check on our squash vines – they’re doing just fine and should produce at least forty tons of Blue Hubbard Squash for us this September.
I know I’ve talked about it before, but my feeling is most fruits and vegetables should be eaten in-season when they can be picked at their peak of freshness and flavor. That January Florida or Mexican tomato can’t compare to a Michigan grown tomato.
As a family business, Zehnder’s Restaurant supports other family businesses by buying local and fresh whenever possible.
Speaking of fresh and local – the Frankenmuth area is blessed with several blueberry farms and picking blueberries has long been a part of many folk’s outdoor warm weather activities. Only problem is that local mosquito families have a similar tradition except their prey is pickers, not blueberries. I can’t even begin to tell you how many times I’ve almost needed a blood transfusion after an afternoon of blueberry picking. So make your life easy and let us do the work. If you have a “sweet tooth” for something blueberry, come on down to Zehnder’s Foodstore where we’ll feature all things blueberry for the entire month of August. Whether its coffeecakes, pies, strudels or pound breads, we’re baking fresh each day. An added bonus – you’re supporting a local farmer in the process.
Here’s an old heirloom recipe from my “From Grandma with Love” cookbook.
It’s simply titled Edna’s Blueberry Cobbler, so if you don’t like it, blame Edna; not me.
FILLING
3 cups fresh blueberries
3 heaping TBSP sugar
1/3 cup orange juice
Mix blueberries with sugar and orange juice
Place in an 8” square baking pan
BATTER MIX
2/3 cup all purpose flour
¼ tsp baking powder
½ tsp salt
Combine all dry ingredients and mix well
½ cup soft butter
½ cup sugar
1 egg
½ tsp vanilla
Cream butter and sugar until fluffy.
Add egg and vanilla – slowly stir into flour mixture.
Drop well mixed batter on top of blueberries and bake at 375F for 3-40 minutes.
Serve with whipped cream or vanilla ice cream.
