More Bounty...

Kennedy and I pulled the carrots recently. You may recall that earlier this summer she did some weeding in our carrot patch, pulling up 1/2 of the carrots before we stopped her. What was still there grew beautifully. The only time I grew carrots in NC they were 2 inch nubs when I pulled them. I guess that thick red clay is not very hospitable for carrots. So I feel that the garden has been a success. I canned 3 quarts of tomatoes yesterday, which I know isn't much, but I didn't think I would get enough to can ANY this year. I've frozen 6 quarts of green beans, canned 4 pints of salsa, Lincoln made six quarts of pickles, and we've used several peppers, lettuce, and green onions fresh from the garden. I've had a tomato sandwich for lunch almost every day since early August and we still have tomatoes coming steadily. Green beans are still coming as well. Kennedy's cabbage is big but I'm afraid it has become bug food. I made a delicious chicken vegetable soup yesterday with a few of the yummy carrots. This past week I also made 6 pints of raspberry jam. When we ever get a house in the country I'd like to plant a raspberry patch. Buying the raspberries at the local patch is not exactly cost effective, but I love homemade raspberry jam so much I couldn't resist. On a related note, I also made a raspberry crumb cake with some of the fresh berries. It was so tasty I thought I'd include the recipe here for you try if you'd like.

Fresh Raspberry Crumb Cake
Cake:
2 C all-pupose flour
2 tsp baking powder
1/2 tsp salt
1/4 C butter, softened
3/4 C sugar
1 large egg
1/2 C milk
2 C fresh raspberries
Topping:
1/2 C light brown sugar, firmly packed
3 T flour
2 tsp. cinnamon
3 T butter
1/2 C pecans, finely chopped (I left these out)

Preheat oven to 375

Combine the flour, bp, salt. Set aside. Cream the butter and sugar, beat in the egg. Add the flour mixture and milk. Stir only until moistened. Fold in the berries and turn into a greased and floured 9 inch springform pan. (I used a regular glass cake pan. The size down from the 9x13.)

Stir together the brown sugar, flour and cinnamon and cut in the butter with a pastry blender until fine. Stir in the nuts.

Sprinkle the streusel topping on the cake and bake for 45 to 50 minutes. (If using a different pan watch carefully, the time may be considerably shorter.) Loosen the edges of the pan and remove the springform. Serve warm.

I happen to love raspberries so I found this absolutely delightful! You could also do it with blueberries or a combination of the 2.
Enjoy!