
I am currently reading an awesome book about local and seasonal food called
Animal, Vegetable, Miracle by
Barabara Kingsolver. Novelist
Kingsolver recounts a year spent eating home-grown food and, if not that, local. A neat feature at the end of each chapter are
snippets written by
Barabara's daughter Camille about her experiences and views on seasonal foods, our food industry and some seasonal recipes.
See recipes by Camille Kingsolver
I came across the basil blackberry crumble recipe this week and realized I had all the
ingredients needed in my home to make it so, I did. And it was scrumptious. The
ingredients at first glance don't sound like they would blend together but, really they blend
deliciously. Having basil infused into a dessert was really nice
surprise.
A Year of Food Life
Barbara
Kingsolver with Steven L.
Hopp and Camille
Kingsolver
BASIL-BLACKBERRY CRUMBLE
Thanks to Linda Heuring for this recipe
2-3 apples, chopped
(I will make these chunkier next time as I chopped them too small)
2 pints blackberries
(I will cut in half next time to make them easier for my kids to eat)
2 tbsp balsamic vinegar
1 large handful of basil leaves, chopped
¼ cup honey – or more, depending on tartness of your berries
Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix and set aside.
5 tbsp flour
3 heaping tbsp brown sugar
1 stick cold butter
Cut butter into flour and sugar, then rub with your fingers to make a chunky, crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30 minutes until golden and bubbly.