I love Saturdays!

Saturday mornings are my favorite because that is when the Annapolis Royal Farmer and Trader’s market happens.  By 8 a.m. all the vendors have set up their booths and unless one arrives bright and early, it’s almost impossible to find a parking spot nearby.

A temperate climate combined with rich, fertile soil make the Annapolis Valley of Nova Scotia a paradise for fresh fruits and vegetables…especially at this time of year.

The first pick of both sweet corn and peaches.  Coincidently, the corn is the ‘peaches and cream’ variety meaning that the kernels on the same cob are bi-colored and it’s ever so sweet.

Who can resist authentic fresh baked French bread and pastries? Not me!  However today I refrained from buying any pastries because after seeing those peaches, I decided to bake instead. 

Look what I brought home…fresh peaches, carrots, broccoli, zucchini, red onions, corn and tomatoes.  Everything looks almost too good to eat!

Can you guess what I’m going to make for dessert from the ingredients pictured below?

Peach cobbler with about a cup of blueberries thrown in for good measure. 

This is how it looked before it went into the oven…

And here it is, piping hot and just out of the oven!  The aroma is to die for!

We’re going to eat light tonight…corn-on-the-cob along with a fresh tomato, red onion and cucumber salad topped with a home made vinaigrette…one of our favorite summer meals.

And if you’d like to try to make your own peach cobbler, here’s the recipe.

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Peach Cobbler

1 stick (4 oz) butter, melted

1 c + 3 tbsp granulated sugar, divided

1 c all purpose flour

2 tsp baking powder

1/4 tsp salt

1 c milk

1 tsp vanilla

3-4 ripe peaches, peeled, pitted and thinly sliced

1/2 tsp cinnamon

Preheat oven to 375F.

Pour melted butter into a 2 qt baking dish (11” x 7” or 8” square).  In a mixing bowl, combine 1 c sugar, flour, baking powder and salt.  Stir to blend.

Stir in vanilla and milk until blended.

Pour batter over melted butter.

Toss peaches with remaining 3 tbsp sugar and 1/2 tsp cinnamon.  Arrange peach slices over batter.

Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.  The top will be browned and the cake will begin to pull away from the sides of the pan.

Serve warm with whipped topping or vanilla ice cream.

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Bet you can’t have just a little portion!  *wink*

Once again, thank you all so much for your thoughts and prayers with respect to my health issues. 

All it seems like I’ve been doing lately is running from one doctor to another to try to get to the bottom of this.  I have nothing but the highest regard and praise for each and every one of them.  Although Nova Scotia is a small province, the health care system is second to none.

One of the doctors I met with this past week was a radiation oncologist and she has arranged for me to have a PET scan on Monday.  Evidently this is a state-of-the-art technology for determining the source of cancers that either can’t be or have not been detected by other means.   This involves travelling 120 miles (one way) to Halifax (again), the capital and largest city in Nova Scotia.  Thank goodness Mr. Painted Quilt likes to drive!

Although my treatment options haven’t been firmly decided upon as yet, it looks as though I’m going to be in for a long, rough ride in the not-too-distant future.  

Am I scared?  Absolutely!

Will I beat this?  Without a doubt!

I’ve said it before and I’ll say it again…Y’all are the best!!!