Lucky for us, Blackberry Farm proprietor Sam Beall authored a cookbook titled The Blackberry Farm Cookbook, Four Seasons of Great Food and the Good Life…released in the fall of 2009, this book is a passionate collaboration reflecting the hard work of countless chefs, servers, farmers, and friends…woven among the recipes are stories about the history of the region and photographs that capture the beauty and magic of Blackberry Farm…to whet your appetite I’ve included their recipe for Blackberry Cobbler along with some mouthwatering photos by Beall and Thomas Photography…if you are interested in purchasing a copy of this stunning book, click here …if you already own a copy, please share with me some of your favorite recipes!
“I admire the Blackberry Farm ethic — the reverence for place and people, the dedication to artisanal excellence, the trust in long-held traditions, and the belief that, as Wendell Berry once put it, eating is an ‘agricultural act.” John T. Edge
Blackberry Farm’s Blackberry Cobbler
8 cups fresh blackberries
1 1/4 cups sugar
Zest and juice of 1/2 lime
1 Tbs. cornstarch
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. fine sea salt
6 Tbs. (3/4 stick) unsalted butter, cut into small cubes and chilled
1/4 cup buttermilk
Preheat an oven to 350 degrees F
In a large bowl, toss together the blackberries, 1 cup of the sugar and the lime zest. In a small bowl, whisk together the lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Use you fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the flour mixture. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture in the skillet.
Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest for 10 minutes before serving. Serves 8.