For the past 7 or 8 years I have been convinced that the original intention of the created order was for humans and animals to coexist with men and women primarily eating a herbivore diet. I’ve tried to ignore the implications such conviction may have for me…At least the final implication that perhaps I should eat an exclusively vegetarian diet.
Instead I’ve taken different steps that seem faithful and responsive to the text: I purchase my vegetables from small organic farms, have dialed back our meat consumption and try to eat more thoughtfully and sacramentally — recognizing the interdependence between the land and man. (And yes, all with a biting awareness that only people who have the luxury of time, resources and location can make these kind of decisions).
This means in part that I am “eating with the seasons” enjoying the gifts of my little spot on earth when the season chooses to offer them to me.
Gifts like peaches. Now. This time with blueberries. Behold the goodness of the Lord.
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 – 5 cups fresh peach slices or a collection of seasonal fruit
- 1-2 tablespoons lemon juice
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).
- Bake at 375° for 35- 40 minutes or until golden brown. Serve cobbler warm or cool.