In this celebrity chef-obsessed era, we often neglect those responsible for the stellar produce, dairy, and meat that enhance our plates.
Anna Blessing’s reverent new book, Locally Grown: Portraits of Artisanal Farms from America’s Heartland, explores Midwest farms and the people who run them, providing rich history, photographs, and seasonal recipes.
Chef specialties are nice (they’re in the book, too), but we love Blessing’s inclusion of farmers’ family dishes. Mick Klug Farm’s first peaches are currently at Green City Market; use them to bake Grandma Klug’s cobbler.
Grandma Klug’s Peach Cobbler
Serves six to eight
8-10 c. fresh peaches, peeled, sliced
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 c. unsalted butter, softened
2½ c. sugar
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 c. milk
2 tsp. vanilla extract
1. Preheat oven to 350°.
2. Place peaches in a 13-by-9-inch baking dish. Sprinkle evenly with cinnamon and nutmeg.
3. In the large bowl of an electric mixer, cream butter and 2 c. sugar.
4. In separate bowls, combine dry ingredients (flour, baking powder, salt) and wet (milk, vanilla).
5. Alternate adding dry and wet ingredients to butter/sugar mixture, beating well after each addition.
6. Spoon batter evenly over peaches. Sprinkle with remaining sugar.
7. Bake approximately 1 hour or until the peaches are bubbly and topping is lightly browned. Serve warm.
Locally Grown: Portraits of Artisanal Farms from America’s Heartland is available at Green City Market, Lincoln Park, between Clark Street and Stockton Drive (773-880-1266 or greencitymarket.org); at amazon.com, $19.
Photo: Courtesy of Agate Midway