Since the beginning of June I have been receiving a box of farm fresh fruits and vegetables from Coopers Farm every Thursday. Two weeks ago a wrote about Why I (Sometimes) Choose Organic and included a photo of what was included in that week’s delivery. So what was in yesterday’s box? As pictured below, there was: 1 broccoli, some strawberries, 1 cantaloupe, a bunch of basil, 1 medium white onion, 2 cloves garlic, 1 large cucumber, a bunch of yellow beans, 3 sweet banana peppers, a bunch of jalapeno peppers, and several tomatoes (which I forgot to include in the photo)! Sadly, there was no corn – hopefully there will be some again next week, because last week’s corn was truly some of the best tasting corn in the world! Still, even without the corn, this week’s delivery is pretty great.

I’ve already used the strawberries to make a Strawberry-Rhubarb Crisp using the recipe I posted yesterday for Blueberry Crisp. I just can’t get enough of that crumble topping!

For lunch I made some Quinoa-Stuffed Peppers and also used some of the stuffing in zucchini halves left over from last week’s box, similar to the Zucchini “Boats” With Home Fries I posted last month. I sprinkled a generous amount of chopped basil over top the stuffed peppers and zucchini. It was so yummy!

I will probably use the yellow beans as a side vegetable for a meatball dinner, similar to the picture below. I made this last month but haven’t gotten around to posting the recipes for the meatballs, coleslaw, and German potato salad, so stay tuned for those coming very soon.

I cooked the broccoli this evening and will use it in tomorrow’s lunch: Noodles and Cheese – definitely one of my children’s favourites.

The cucumber, garlic and onion will either be used in a Refreshing Cucumber Soup or in a Mixed Bean Salad for which I would also use some of the tomatoes and basil. Here is a photo of the Mixed Bean Salad (just pretend you see some mixed beans in there!). Recipes for these to follow soon. If you can’t wait, you can make this Cucumber Salad With Kefir Dressing recipe I posted in the spring. You can subsitute greek yogurt, sour cream, or buttermilk for the kefir.

My kids have already been eyeing the cantaloupe, so that will probably be one of their snacks tomorrow!

So that leaves only the peppers. Honestly, I have no idea what I will use them in but I promise to tell you if it turns out to be blog-worthy!

How would you use the contents of this week’s box?!

Blueberry Crisp

August 9, 2012

Last week my mother brought me a large basket of blueberries she had picked with a friend, and I shared with you a delicious recipe for Blueberry Scottish Oatmeal Pancakes (just be sure not to forget to add the oil and blueberries, like I did this past long weekend when I made some for our friends at their cottage; they did not taste anything like they should have – sorry J & C, but next time I’ll get it right!).

Well, seeing as I had forgotten the blueberries in the fridge at home, once I returned from our friends’ cottage I got to work using up the antioxidant-rich berries. I made two dozen Bananaberry Oatmeal Muffins and a 9 X 13 inch glass casserole dish of Blueberry Crisp. Today I will share with you the recipe for the crisp. My sister-in-law shared an apple crisp recipe with me many years ago and it has by far my favourite oatmeal crumb topping, although I have made some healthy substitutions and modifications to the original recipe. Some of my favourite fruit combinations are apple/pear, strawberry/rhubarb, and blueberry/peach. You can try out any fruit or fruit combination you like, but trust me – the topping from this recipe is a winner.

Filling

6 cups fresh blueberries*

1/4 cup agave nectar (or 1/3 cup granulated sugar)

2 tbsp cornstarch

2 tsp grated lemon zest**

2 tbsp lemon juice**

Topping

1/2 cup brown sugar, packed

1 cup rolled oats

1/2 cup whole wheat flour

1/3 cup ground flax seed

1/2 cup margarine (I prefer to use Becel’s unsalted margarine)

1/2 cup to 1 cup nut meats (my favourites are pecans or walnuts) – optional

Directions

Preheat oven to 375 degrees Fahrenheit. Combine all filling ingredients in a 9 X 13 inch glass baking dish.

In a separate bowl, stir together first four ingredients. Add some cinnamon, if you like. Add margarine and work the flour mixture into the margarine until a crumbly consistency is attained. (I use my KitchenAid paddle attachment to accomplish this quite effortlessly, however you can also use your fingers to rub the flour into the margarine.)

Spread the oatmeal crumble over fruit. Sprinkle with nut meats (if using) and bake for approximately 20 to 25 minutes. Let cool slightly before serving. Tastes great with greek yogurt (or vanilla ice cream when you’re looking for more of a treat!) Keeps well in the refrigerator and can be reheated in the microwave.

*Note – if using a firmer fruit, such as apples, you will need to cover the baking dish with foil and bake for 25 minutes, then uncover and bake an addition 10 – 15 minutes.

**Orange zest and juice instead of lemon also taste great with the blueberries.

What’s your favourite fruit in a crisp? What’s your favourite crisp topping recipe?