Bena Mae’s Kitchen: It’s been a quiet week here…

 Nothing much is happening down here in my neck of the woods except the neighborhoods are putting on their prettiest faces.  The rains have turned the grass into a lush green and everyone’s lawn looks like a beautiful green carpet. 

Flower beds are appearing everywhere and garden nurseries are a great temptation to plant everything from azaleas to zinnias. My son came over last week and filled my window boxes with daisies, lantana, impatiens, geraniums, verbena, and some flowers I don’t know the name of. They are looking pretty and have drawn compliments from people passing by.  As yet, the weather hasn’t been too hot so I’m hoping this will give them a good start. I did squeeze a couple of tomato plants in among the flowers in the planters.

Last night a neighbor stopped by while I was working in the yard and we were deep in conversation when she cried, “Oh, Look!” Running up the middle of the street was a young deer that had obviously wondered away from a wooded area on farther up the street. It is not common for them to come this far and we were worried it might get hit by a car. But I didn’t hear anything about it today so it probably got back home alright.

Buzzards have taken up residence in a tall tree about four houses up the street from where I live. About two weeks ago, as I was getting in my car, I saw about five of them picking at a possum that had been killed by a car. I was startled at first because the only buzzard I had ever seen was on the Discovery channel on TV. They are even uglier in person. And did you know they can pick up a scent from about two miles away?

I thought perhaps they would fly away, but for whatever reason, they opted to stay. I saw on the news last night that they had invaded Newport, Tenn., not too far from Knoxville.  They cause a lot of damage by tearing up the roofing shingles on top of the houses. The reporter said it was against the law to shoot them as they were an endangered species.  I’m thinking that’s one law they need to strike off the books.

Stopped by the farmers’ market and bought a quart of locally grown strawberries. What a difference from the shipped ones. These were sweet and juicy, just the taste you expect from a good strawberry. I asked the vendor when he would have white half-runner beans. Next month, he told me. My mouth is watering already. Cornbread, white half-runners, green onions and ice-cold buttermilk. Is there anything better?

That’s it for now, folks. Get out and enjoy the weather while you can. I fear the summer will be a hot one. But I hope it will be a good one for Silver Queen corn. (Why am I getting hungry?)

 Serve this lovely pie with vanilla ice cream.

Fresh Peach Cobbler

1/2 cup white sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

4 cups fresh peaches – peeled, pitted and sliced

1 teaspoon lemon juice

1 cup all-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

Preheat oven to 400 degrees F (200 degrees C).

To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.

Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.

To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.

Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.

Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.