Blackberries Are A Sweet Summer Treat

Q: My backyard planter if full of wild blackberries (courtesy of the birds). They are plump, ripe, juicy and sweet as sugar this year. Do you have an easy recipe for blackberry cobbler?  I know that sounds silly, but I have never made one. 
– Zan,
Bristol, Tenn.

A: I am glad that the birds provided you with a great bush of wild blackberries.
If you’re not careful, they will eat all your berries in the matter of a few minutes and give your neighbors new bushes.
There are so many wonderful recipes with blackberries. Here’s a few for you to try.

BLACKBERRIES AND WHITE CHOCOLATE OH MY!
4 cups fresh blackberries
1/4 cup sugar, plus 3 tablespoons
1/4 cup rum
1 1/2 cups very cold heavy cream
3 ounces white chocolate, melted
1/4 cup almonds, toasted and chopped
Mint leaves, for garnish
Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons rum, stir well and let sit at room temperature for 30 minutes.
Remove half of the berries, and mash with fork until pureed. Strain the mixture into a bowl.
Whip the heavy cream, 3 tablespoons sugar and 2 tablespoons rum in a large bowl until stiff peaks form. Fold into the heavy cream mixture the white chocolate and the strained berry puree, and chill for 1 hour.
Layer goblets with berry-cream mixture and the remaining whole berries. Sprinkle with chopped almonds, and garnish with mint.

BLACKBERRY CRISP
4 cups fresh blackberries
1/2 cup sugar
Juice of 1 lemon
2 tablespoons flour, plus 1/2 cup
1/2 cup brown sugar
1 stick butter
Preheat oven to 375 degrees. In a large bowl, combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate.
In a separate bowl, blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries.
Bake for 30 minutes until bubbly. Serve with French vanilla ice cream.

Q: How do I know if bulb garlic in the store is fresh? And once I find some good garlic, how should I store it? 
– Fred S.,
Bristol, Va.

A: The outside of the bulbs should be dry. Also, make sure there is no green growth coming out of the center. If garlic is old, it will start to sprout.
You should store it in a dry dark place as long as you can. I know it is pretty to leave it out on the counter in a basket, but that will promote the growth of it.

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