The Annapolis farmers market opens this Saturday, April 5, and will run from 7am to 11am. The growing season has only just started so I do not expect to see any produce yet but there will still be interesting local items on display and I am looking forward to seeing everyone.

At this stage in the year I realize that I need to use up the stores in my freezer of last season’s produce before this season starts. I still have a surplus of blackberries even though I gave away bushels during the season last year. I grow the thornless variety of blackberry and every year we seem to harvest more than the last. By the end of the summer we need a rest from them but during the winter it is a treat to have some from the freezer.
You can find frozen blackberries in stores now.

Blackberry Slump -serves 4 generously

6 cups blackberries, defrosted if frozen
1 cup sugar
1 cup all-purpose flour
1 ½ teaspoons baking powder
Pinch salt
1 cup buttermilk
4 tablespoons melted butter

Preheat heat oven to 375 degrees
Put the berries in an oven dish and sprinkle with 3/4 cup of sugar.
Stir together the flour, salt, baking powder and the other ¼ cup sugar and add the buttermilk and melted butter. Stir to combine and pour over the berries. Don’t cover all of the berries; the recipe works best when about half of them are covered.
Bake the slump for about 45 minutes until the top is browned but the underneath still slumps.
Cool for 20 minutes or so before serving, ice cream goes well.