Turn our list of farmer’s market finds into three new, family favorites.
APRICOT BLUEBERRY CRISP
Fruit Filling:
1 quart fresh apricots, pitted and cut into quarters
2 c. fresh blueberries
1/2 c. sugar
1 t. ground cinnamon
½ t. ground nutmeg
3 heaping T tapioca or 2 T cornstarch
1 t. kosher salt
zest and juice of 1 orange
Crisp topping:
2 c. flour
2 c. oatmeal
½ c. brown sugar
¼ c. sugar
2 t. ground cinnamon
1 c. chopped nuts of choice
1½ sticks (6 oz.) unsalted cold butter, cut into small pieces
vanilla ice cream
In a bowl, combine the apricots, sugar, cinnamon, tapioca or cornstarch, salt, orange zest
and juice. Pour into a 9″ x 13″ baking pan and spread evenly.
In a separate bowl, combine the flour, oatmeal, sugars, cinnamon, nuts, and butter. With a
pastry cutter, blend until butter is cut into pea sized pieces. Spread mixture evenly over
fruit. Bake UNCOVERED in preheated 375o oven for 40-45 minutes or until bubbly and
crispy on top.
(Can be made a day ahead up to this point, refrigerate, then reheat in 375o oven for 8-10
minutes before serving just to warm through). Serve warm with vanilla ice cream. Serves 8-
10.
ARUGULA AND LOCAL CHEESE SALAD
4-6 c. fresh arugula leaves
1 pound fresh asparagus, cut into 2″ pieces, blanched for 3 minutes
1 c. mixed baby tomatoes (yellow, orange, red), sliced in half
½ c. pitted kalamata olives
¼ pound Beehive cheddar cheese, shaved
Dressing:
Juice and zest of 1 lemon
2 T red wine vinegar
½ t. kosher salt
¼ t. ground black pepper
1 large clove garlic, minced
½ c. extra virgin olive oil
Place ingredients for salad in bowl, toss gently. Whisk all ingredients for dressing, adding
the olive oil last in slow stream. Add to salad just before serving. Serves 6.
BRUSCHETTA WITH TOMATOES
6 large Roma tomatoes (about 1 pound), cut in quarters
1 T red wine vinegar
2 cloves garlic, chopped
1 c. fresh basil leaves
1 T red onion, chopped
¼ – ½ c. extra virgin olive oil
1 t. kosher salt
1/8 t. red pepper flakes
8 thick slices Italian bread
2 T olive oil
1 clove garlic, minced
1 small wedge Romano or Parmesan cheese
Place the tomatoes, red wine vinegar, garlic, basil, red onion, olive oil, salt and pepper in a
food processor and pulse on and off for 2-3 times until coarsely chopped. Do not puree.
Place bread on baking sheet. In a small bowl, mix the olive oil and garlic. Brush bread on
both
sides with olive oil. Broil under low heat for 1 minute, turn and broil other side.
Top each piece of bread with some of the tomato mixture. Serve at once with shaved
cheese on top. Makes 8.
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