It's been a hot July, with too many days having temps around 100. Even with irrigation, our garden has a hard time in the heat.
Our cucumber vines are done.
Ashley and I removed the hog panels that we use to train the vines. We'll let the vines dry up and then store the panels for another crop.
We tried growing Brussel sprouts but it was too hot. I sautéed up our small batch for supper one night.
Summer isn't summer without peaches for our family. Peach farming is big business for Ashley's cousins and we think these are the best peaches you can buy. I love to stand and smell their deliciousness. And marvel at how beautiful they are.
I'm not sure if I have shared this recipe or not- but in case I haven't, here it is!
Cast-iron skillet peach cobbler
4 tablespoons of butter
1 cup self-rising flour
3/4 cup sugar
3/4 cup buttermilk
3-4 peaches sliced or chopped
Preheat oven to 375. Place butter in 8-10 inch cast iron skillet in oven to melt.
Mix flour, sugar and milk in bowl.
Pour flour mixture into melted butter but do not stir.
Top with peaches (you want an even layer and not so dense because the crust needs room to bake through). Do not mix.
Place in oven and bake 45 minutes or until golden brown.
Remove from oven and allow to cool for a few minutes before serving.