Our cantaloupe this summer have proven sweet, yet small. Not certain if it's the variety or soil content that kept growth at a minimum. They have ripened well, however, and are filled with a juicy sweetness.
Unfortunately they also prove the perfect size for Captain, our livestock guard dog, to pick one and carry it from the garden for an afternoon snack ,,,
Although I have removed most blooms from our first-year strawberry plants, a few hidden berries make a sweet snack when I discover them.
Good think I've yet to pack away my toboggan as we have experienced temperature lows of 40 degrees or thereabouts these past few nights.
Locals tell me this last cold snap of spring is known as blackberry winter because it coincides or aids with the blooming of blackberry vines in preparation for an abundance of blackberries come summer.
Although our young blueberry plants remain small after only a year's growth, a scattering of buds give hope for at least a handful of fruit once summer arrives.
Of course, surrounding birds are also hosting similar thoughts ...
Practicing for Thanksgiving ...
Personally, I prefer a top crumb crust rather than double-crust berry pies, but feel free to disagree.
Beginning a blog is a little like meeting new neighbors for the first time. How to break the ice? With a pie, or a plateful of cookies, or an invitation to dinner? So, following the lead of our own "just down the road" neighbors, my first posting for Under the Tennessee Sky will not wax eloquent about the adventures of rural life, nor describe the haunting voices of the family of coyotes I heard last night, nor complain about the newfound callouses rising where fingers meet palms.
Instead I will mention that we picked an abundance of wild blackberries this summer, and one of my favorite recipes proved to be this blackberry sorbet. Posting the recipe below (feel free to substitute frozen raspberries, blueberries, huckleberries, or any other favorite variety):
Bring to a boil two cups of sugar and two cups of water. Reduce heat to low and simmer 3 to 4 minutes until sugar is dissolved. As the syrup mixture cools, puree one quart of frozen blackberries. Add pureed berries and 4 teaspoons of lemon juice to the syrup and combine. Pour mixture into an ice cream maker and blend for approximately 25 minutes. Freeze if necessary.
Welcome to the neighborhood of Dry Hollow Farm. Enjoy the sorbet. This is our story, under the Tennessee sky.
This is our story, in real time and in photos. It is neither unique nor unusual nor extraordinary. But it is our story.