This weekend was one of those glorious weekends here on the Cape that make us long for summer year round. The weather was just right – not too hot, and just a touch chilly at night (hoodie wearing at night is the best). We spent yesterday on the beach and it was so perfect we did not want to leave. The water was crisp and refreshing, the company delightful, and not too busy. The college kids have started to go back to school, so things in town have settled down significantly.
Summer is not over as far as the produce is concerned. The corn is at peak sweetness, tomatoes are perfectly ripe, and my peppers are going crazy. Berries seem to be almost given away at the store – such good sales right now. Stock up on blueberries and blackberries and make yourself this simple and rustic dessert. (Or buy a ton and freeze as many berries as you can and make this during the first snow when this comes out of the oven when you are waiting to be plowed out, it makes it seem much more tolerable.) I like to serve mine with a scoop of vanilla ice cream.
Head over to Dixie Crystals for the full recipe for Blackberry and Blueberry Pandowdy.