CSA Delivery #6 – July 7, 2009

July 08, 2009 By: Megabeth Category: CSA Delivery

I need to interrupt the special Tour de France programing to report on this week’s CSA delivery. Don’t fret, though. I’ll be back tomorrow with another French-themed recipe.

I was very excited when I opened this box because there was not one green onion. In fact, there were several new things in this box including lots of fruits – apricots, peaches and white plums. We also received some beets (which have since been put to good use), zucchini (also put to good use), and a cucumber. Finally, a nice little herb plant was also included in the mix. I need to do some research to figure out what it is…

Good stuff!

CSA Delivery #7 – July 16, 2008

July 16, 2008 By: Megabeth Category: CSA Delivery

Today’s CSA delivery included some more apricots and butter lettuce. New items included several plump peaches, crisp green beans, and fresh yellow squash. Rounding out the delivery was a dill plant…and beets! I’ve never cooked fresh beets…time to hunt for a good recipe.

CSA Delivery #6 – July 9, 2008

July 09, 2008 By: Megabeth Category: CSA Delivery

Today’s delivery had a bonanza of new items including plums and swiss chard. The number of apricots doubled from last week and we had some nice fat zucchini.

Fresh Apricot Crisp

July 04, 2008 By: Megabeth Category: Desserts

I received a bag of fresh apricots with this week’s CSA delivery. I generally do not like to match sweet with savory, so opted to instead make a quick dessert.

Fresh Apricot Crisp from ChooseVeg.com

  • 4 cups pitted apricots, coarsely chopped (I used 3 cups.)
  • 2 Tbsp. lemon juice (I used a little less than 2 Tbsp)
  • 2 cups rolled oats (I used 1 3/4 cups of steel cut oats)
  • 1/4 cup sugar or other sweetener (I used a little less than 1/4 cup)
  • 1/4 cup Spectrum Naturals Spread or margarine (I used a little less than a 1/4 cup of Smart Balance.)
  • 2 Tbsp. water (I used a little less than 2 Tbsp.

Preheat the oven to 350°F. Toss the chopped apricots with the lemon juice and set aside.

Combine the rolled oats, sugar, and Spectrum Naturals Spread (Smart Balance or margarine or butter if non-vegan) and mix thoroughly. Remove 1 cup and set aside. Add the water to the remainder and mix until crumbly.

Spray a 9-inch square baking pan lightly with a nonstick spray. Pat the oat mixture into the pan.

Spread the apricots evenly over this and top with the reserved crumb mixture.

Bake for 35 to 40 minutes, until the top crust is lightly browned.

I think because I used steel cut oats, the crust became a little tough to chew. Probably a little more water when mixing the crust would have helped a bit. Because it does have a chewy texture, I think this would be best served with some vanilla ice cream. Otherwise, this came out nicely. The apricots came out warm and delicate. I thought that the lemon juice complimented the apricots quite well. This recipe was extremely easy to make.


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