Jul 24, 2009

Blueberry Oatmeal Crisp

Normally I do not get a fruit share at the co-op, but I was lucky enough to be able to purchase a few pints of lovely blueberries this week! I have to say that blueberries are probably my favorite fruit. And these are big, plump, gorgeously juicy, slightly tart, super yummy ones. I am trying not to eat them all as I type :)

In the spirit of the blueberry season, here is a recipe taken from Yankee Magazine for Blueberry Oatmeal Crisp. I bet it is so good with vanilla ice cream!

Yield: 8 to 10 servings

  • 3 pints blueberries
  • 1/2 cup sugar
  • juice and finely grated zest of 1 lemon
  • 3 tablespoons flour

Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 400 degrees F, and butter a 13x9-inch glass or ceramic baking dish.


  • 1 cup unbleached all-purpose flour
  • 1 cup packed light-brown sugar
  • 2/3 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into small pieces

For topping: Combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the butter, and pulse the machine repeatedly, in 2- to 3-second bursts, until the mixture is clumpy, like damp crumbs. Transfer the berries to the baking dish, and spread the crumbs evenly over the fruit. Bake for 30 minutes, until bubbly hot. Serve at any temperature, although it is best to let it cool at least 10 minutes.

Jul 8, 2009

Zucchini and Summer Squash Saute

Last week I got my first zucchini and squash of the summer from the co-op. I found a super simple recipe in my Heaven's Banquet cookbook for sauteed zucchini. The following is my adaptation for 2 servings:

1 med zucchini / 1 med summer squash
1 garlic clove, minced
1 tsp salt
1 tbs safflower oil
1 chopped scallion
1 tbs minced herbs from garden (basil, parsley, chives)

Peel and grate the zucchini/squash. I also scooped out some of the squash seeds because I'm weird about seeds in my food :)
Add salt and let sit for 10 minutes.
Place handfuls of mixture in strong paper towel or cheesecloth and squeeze out water.
Stir in garlic
Heat safflower oil in pan on med heat. Add zucchini mixture and saute for about 5 minutes.
Mix in scallion and saute 5 more minutes until it just starts to brown, but you don't want to fry it.
Mix in minced herbs and serve.

This kind of felt like a pasta replacement, similar to when I make spaghetti squash, but it also had a slight egg taste. Either way it was really good. I served it with a salad made from lettuce and radishes from the co-op, topped with pan fried tofu.