Today on DelmarvaLife:
We are only a few months away from an unprecedented event here on Delmarva, and the excitement is starting to build. The 78th annual National Folk Festival is making its way to Salisbury. We learn more about this free, outdoor event that will feature more than 350 of the nation’s finest, traditional performers and artists and, of course, continuous music.
Plenty of children are heading to camp this summer, but one camp is for a very special group of kids – those among the 250,000 a year who suffer severe burns. We’re learning how the Delaware Burn Camp gives them a break from the hospital and treatments, and allows them to concentrate on just being a kid.
We’re learning more about the Porch Protection Systems. It’s a product that allows homeowners to use their porch year-round, in any type of weather! On top of that, the Porch Protection System is one that has deep Delmarva roots. We’ll stop by the production facility in Delmar, where Porch Protection Systems are made, to show you.
The forecast is hot, hot, hot! This would be an awful time for the air conditioner in your car to stop working. The team at Grease Monkey in Salisbury can do a lot to help you avoid that situation. We sent 102.5 WBOC’s Corey Phoebus to hear how they get it done, and how a trip to get your oil changed, could even lead to cash in YOUR pocket!
We’re in the Kirby & Holloway Kitchen making something sweet! Chef and Owner of the Victory Garden Cafe shares her recipe for fresh, blueberry crisp.
Fresh Blueberry Crisp
- 6 cups fresh blueberries, rinsed & placed on paper towels to dry
- 1 T. Cornstarch
- 1/4 c. Sugar
- 1 T. Lemon juice
- 1 t. Lemon zest
- 1/4 t. Salt
- Topping:
- 1/2 c. All purpose flour
- 1/2 c. Quick-cooking pats
- 1/4 c. Packed brown sugar
- 1/4 c. Sugar
- 1/4 t. Ground cinnamon
- 1/4 t. Ground nutmeg
- 1/2 stick room temperature I salted butter, cut in cubes
- Whipped cream or vanilla ice cream for topping
Preheat oven to 375 degrees. Toss blueberries, cornstarch, sugar, lemon juice, lemon zest & salt in a bowl.Combine all purpose flour, oats, brown sugar, sugar, cinnamon & nutmeg in a bowl. Add butter cubes and mix with fingers until mixture becomes crumbly and butter is evenly dispersed.Add the blueberries to a 2 quart baking dish. Top with crumb mixture and bake for 40-45 minutes. Serve warm topped with whipped cream or vanilla ice cream. Serves 4 to 6 people.
