Black Iron Black Raspberry Cobbler

Wild Black Raspberry Cobbler in a cast iron skillet

Black Iron Black Raspberry Cobbler: a decadent celebration of early summer, baked in a cast iron skillet.

Nature provides us with many wonderful and important things.  Among the most important are oxygen and wild black raspberries.  Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries.    Yes, that’s in title caps intentionally.

Picking them is a metaphor for life.  Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick.  But the reward is wonderful.  This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife.  I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time.  I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.

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