As dawn pushes the mist
I behold a golden orb.
A perfect peach, a blushing beauty,
Swollen with pride.
A gift from an unseen friend,
to break the fast of an early traveler.
The milk of human kindness runs golden down my shirt.




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This recipe really works for almost any soft, fresh or well drained canned fruit. It also can work with thawed and drained frozen fruit. Try it to use up those peaches going soft on the table or a can of pineapple for a treat in the deep winter too.

• 1 Cup Self Rising Flour
• 6 TBS Butter (about 3/4 stick if you are using store bought)
• 3/4 cup Sugar
• 3/4 cup cold milk
• Vanilla (optional)
• 1 - 2 cups Blackberries (or other drained fruit)
  

Preheat oven to 350 F.

Melt the butter and pour in to a 8 or 9 inch cake pan. Swirl the butter around the cake pan to cover the bottom, set aside, but keep warm.

Combine the flour, sugar and about half of the milk in a large mixing bowl, and stir until well combined. Then add the remaining milk and stir until smooth. Add the vanilla now if you want. It is not necessary, but does add a bit of a treat. Pour the batter into the center of the cake pan with the melted butter, but DO NOT stir or mix. The butter will be forced up and around the batter and some will even run over the top (yum).

Carefully place the berries on top of the batter, covering evenly, but DO NOT stir or mix.

Bake for 30 - 40 minutes or until golden. (Do the toothpick test to see if it comes out clean).
The fruit will have been covered as the cake rose, and will have created a filling for this moist and buttery treat.


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This recipe is so simple and it can be adapted and modified to your liking. Not only is it a great way to use up all the summer zukes (they epitomize the feast or famine cliché, don’t they?), it can be made with just a spoon and a couple of bowls and a box grater, so it is great for kids just learning to bake.

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/2 teaspoons baking soda
• 3 cups all-purpose flour

Preheat the oven to 350°F (175°C).

In a large bowl, mix together the sugar, eggs, and vanilla.

Mix in the grated zucchini and then the melted butter. Sprinkle baking soda over the mixture and mix in.

Add the flour, a cup at a time.

Divide the batter equally between 2 buttered 5 by 9 inch loaf pans and bake for about an hour or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes or so , then flip onto wire racks and allow to cool thoroughly before cutting.

Makes 2 loaves.

• A bit of cinnamon or nutmeg can be added when you add the flour. Also try chopped nuts, pumpkin seeds, raisins or other dried fruit.
• You could use a food processor to speed grating the Zuke, that way you can make a bunch of them and freeze for the long winter ahead.
• Mix any leftover grated Zucchini with a little flour and eqq maybe a little Parmesan and fry in a skillet till golden for nice breakfast or side dish treat

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Okay folks, sorry it has been a while since I have posted, but it has been so hectic around here. Without going into long detail, my family has been a bit under siege on just about every front lately. Yeah I know, poor pity us, you just filled up with gas and it looked a lot like your mortgage payment - if you are lucky enough not to have an adjustable...

Well anyway, as my son is crying about the frog he just volunteered to let loose in our creek and my daughter is lamenting the seeming destruction from a devastating septic tank and water purification project that has left virtually no part of our woods, yard, creeks, field, picnic area, and life untouched - even as I contemplate everything that has piled up - I suddenly realize...that's life, man. I know it is a bit trite to say that I counted my blessings, but it is true. I have most of my health, good friends and more importantly my kids are still free to catch frogs and lightning bugs. I am still engaged to the single greatest woman in the world (really, I checked). We still have our raw milk and most of our foods is still local and seasonal at a time when most folks are paying a premium for those things if they can even afford the luxury (like the folks who are paying tens of dollars to have raw milk delivered, clandestinely, or travel many miles to get fresh berries that we can pick on the way up our lane). The woods and the yard will grow back. My friends and family will survive and thrive as long as I keep the will and, I suppose, the faith.

Everybody gets a little down sometimes, but I wouldn't trade living in the country, in this country, close to the land and close to my family, for all the money we owe. I hope John Boy Walton is proud...

I promise more informative stuff soon, recipes, techniques and the all important backpack. No I haven't forgotten it, I just want to make sure I get it right for you. Also, look for the book soon. "The Indigenous Gourmet and his BackPack Bistro Walk Through the Seasons" is due in ebook form soon. Print copies with beautiful color photos taken by the lovely Kelly, suitable for coffee tables and art houses everywhere, is not far behind!


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