Recipe: Lemon Berry Crisp

From Wilt Farms, Inc/Sunset Valley Organics...

Lemon Berry Crisp

Ingredients:
4 cups fresh or frozen berries, any combination
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tablespoons butter or margarine
2 tablespoons chopped toasted nuts
Dash of cinnamon or nutmeg (optional)

1. Coat an 8 inch square pan with non-stick spray. 
2. Mix together berries, sugar, corn starch and lemon juice. Pour in pan. 
3. Mix oats,flour and brown sugar. Cut in the butter or margarine with a fork until the mixture resembles cornmeal. 
4. Sprinkle over the berry mixture.
5. Bake for 45 minutes at 375 degrees, or until lightly bubbling andbrown

Makes 8 servings

Almond Blueberry Cookies

From Wilt Farms Inc./Sunset Valley Organics (Booth 12/13):

Prep Time: 20 Minutes Inactive Prep Time: 30 Minutes Cook Time: 15 Minutes

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup SVO frozen blueberries, thawed and drained

Directions:

• In a medium bowl, combine flour, baking powder and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer.
• Add egg and beat to incorporate. Add milk, almond extract and lemon zest.
• Stir the dry ingredients into the wet ingredients. Fold in the almonds, then
• the blueberries.
• Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Using two small spoons dollop mix onto cookie sheets. Bake until golden brown
around the edges, about 15 minutes.

Cool the cookies on a wire rack.

Try our dried blueberries also!

Recipe: Roasted Butternut Squash

Here's a quick and easy recipe from Denison Farms, Booth #11, for Roasted Butternut Squash.

We're nearing the end of the season for Winter Squash, so come to the market and pick up a few before they're all gone!

Roasted Butternut Squash

• Start with 1 butternut squash
• Peel and cut into 1-inch cubes
• Place squash cubes in a large roasting pan
• Coat with a little olive oil (about 1 Tbs.), and 1 tsp. salt
• Roast uncovered in a 350 degree oven for about 1 hour, or until the squash pieces are tender and most of the liquid has cooked off
• Stir the squash cubes with a large spatula. Then increase the oven temperature to 375 degrees and continue roasting for another 20 - 30 minutes, stirring once after 15 minutes until the edges of some of the squash pieces are a little browned

 No need to add sugar, as the squash is naturally sweet, and roasting intensifies the sweetness!

Recipe: White Chocolate, Blueberry and Strawberry Rocky Road

From vendor: Wilt Farms Inc/Sunset Valley Organicx - Booth #12/13

White chocolate, blueberry and strawberry rocky road

slightly adapted from the always wonderful Donna Hay Magazine

800g white chocolate, chopped
2½ cups quartered white marshmallows
½ cup chopped dried apples
1 ¾ cups (192g) sweetened dried blueberries *
1 cup freeze-dried strawberries, sliced lengthwise *

Very lightly butter a 20x30cm (8x12in) baking pan and line it with foil (the butter will keep the foil from sliding around the pan).

Place the chocolate in a heatproof bowl over a saucepan of barely simmering water
 – do not let the bottom of the bowl touch the water – 
and cook until chocolate is melted and smooth.

Remove from the heat, add the marshmallow, dried apples and blueberries – keep some of the blueberries for decoration – and stir until well combined.

Pour mixture into prepared pan and smooth the top. Sprinkle with the dried strawberries and reserved blueberries.

Set aside until firm, 2-3 hours
(the recipe calls for placing the pan in the refrigerator but I chose not to).
Cut into pieces, remove the foil and serve.

Makes 25.

* Check out Wilt Farms Inc/Sunset Valley Organics booth for these items.

Did you know Sunset Valley Organic's
products are GMO free?

Recipe: Oyster Mushroom Omelet

With the blue oyster mushrooms now available at The Mushroomery (booth #22), they offer us this wonderful mushroom omelet recipe.

The blue oysters are organically grown and are considered an all-purpose mushroom. They have a meaty texture and wonderful "mushroom flavor" that goes great with any meal.

Oyster Mushroom Omelet
1 cup fresh oyster mushrooms
4 eggs
2 tablespoons butter or 2 tablespoons olive oil
¼ cup grated jack cheese
¼ cup grated cheddar cheese
1 green onion chopped
1/4 cup Chopped green and red peppers

Sauté mushrooms in the butter or olive oil for 10 minutes on medium heat. Add peppers and onion and continue to sauté  until. Cook on low heat stirring frequently until eggs are just about done. Add cheese, fold in half and cook about 5 minutes.