Wednesday, June 19, 2013

White Peach and Wild Blackberry Cobbler

 Granddaughter's Aurora and Natalie

It's peach season in the Southern Appalachians!  Here is one of my family's all time favorites and a poem to make it even more personal.

1 ¾ cups flour (or any combination of gluten free flours)
¼ cup cornmeal
1 ¼ cups raw organic sugar
1-teaspoon salt
3 teaspoons baking powder
¼ teaspoon cardamom
1 ½ sticks unsalted organic butter
2 cups organic buttermilk
3 cups peeled, pitted and chunked fresh white peaches
1-cup fresh wild black raspberries or blackberries
Ground fair trade cinnamon

Preheat oven to 350ยบ

Melt butter in oblong baking dish in the oven and then remove. Whisk dry ingredients together and then mix with buttermilk to make batter. Pour batter over melted butter.  Spoon peaches evenly over batter and place berries in-between. Sprinkle top with cinnamon and sugar. Bake 55 minutes.

by Thea Summer Deer ©2003

The Peach Tree is barren
having recently born her fruit
She stands with empty arms
against a sunset blush with peach
I thank her for her bounty so sweet
dropped at my feet

Images of peaches;
my newborn daughter’s vagina
covered with the most delicate of peach fuzz
so tender and juicy
these fruits of the earth
and my belly

my favorite camp counselor’s
name was Peachy
my mother’s peach cobbler recipe
adapted to my own
things passed down
from limb to ground
I receive
and give thanks
and pause for just a moment
to ponder empty arms
after a season of growing fruit

It was Miami, 1975
and the record store on Dixie
was named, “Peaches” with
rows and rows of LP’s in peach crates.
John Prine sang from somewhere overhead
“Blow up our TV’s. . .
feed ‘em all peaches,
and let ‘em find Jesus
all on their own,”
but who would remember
the 70’s that came after the 60’s
or the Navajo peach trees
before the Long Walk
or life in the country
before they took away our farms
and so it is
I ponder empty arms