Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
Eating seasonally is hip these days, but it’s been popular in Lancaster County for generations. The wonderful thing with eating seasonally is that you get to enjoy fruits and veggies at their prime. There is nothing better than picking a strawberry fresh from the vine and savoring its natural sweetness. Or, grabbing a ripe peach in August and letting the juice run down your arm as you bite into it.
My favorite seasonal fruit is black raspberries. Plump and slightly tart, they are only here for a short time. If you’re not paying attention, you may miss them altogether.
My mom is always on the lookout for this two-week stretch of yummy black raspberries. And, each year, without fail, she whips up her famous Sour Cream Black Raspberry Pie. The pie is as simple as can be—only five ingredients total. Get your crust and sprinkle it with a couple of tablespoons of flour. Then, fill it with a mound of fresh berries. Spread a layer of sour cream over the top. Sprinkle with some sugar, throw it in the oven, and your pie is ready.
I like to buy fruit in season and freeze it so I can enjoy it all year long. Since black raspberries are fragile, I spread them in an even layer on my jellyroll pan. I throw this in the freezer, and once they’re frozen, I transfer them to freezer bags or boxes. You can do this a few times if you’re buying a bigger batch.
Then, come winter, I pull them out of my freezer and make this yummy treat: Black and Blue Cobbler. (The original recipe calls for blackberries, but I prefer black raspberries.)