Butter or cooking spray, for coating the slow cooker
2 1/2 to 2 3/4 pounds peaches or nectarines (about 6 medium)
6 ounces blueberries (about 1 1/4 cups)
1/2 vanilla bean
3/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine salt
For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/2 vanilla bean
1/3 cup whole milk
5 tablespoons unsalted butter, melted
Make the filling: Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
Halve and remove the pits from the peaches. Cut into 1/3- to 3/4-inch-thick slices. Place in a large bowl and add the blueberries. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
Make the topping: Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Whisk to combine.
Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to overmix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2 1/2 hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean. Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:13:232016-07-24 13:13:23Slow Cooker Peach and Blueberry Cobbler
Frittata with Roasted Green Chiles, Summer Squash and Potatoes
3 Poblano chiles, roasted whole on the stovetop or under the broiler until charred and wrinkled on all sides
3 medium waxy potatoes, boiled whole in salted water for about 15 minutes or until tender
2 tablespoons butter or olive oil
1 medium yellow onion, chopped
2-3 garlic cloves, finely chopped
2 medium zucchini, halved lengthwise and thinly sliced
3 green onions, white and green parts, sliced thinly on the diagonal
1 dozen eggs, lightly beaten
2-3 tablespoons chopped fresh parsley
1/2 pound crumbled queso fresco or feta
1 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
Once the chilies are cool, peel, seed and cut them into thin one-inch long strips. Set aside. Slip the skins off the potatoes and slice them thinly with a thin, sharp knife. Set aside.
Preheat the oven to 350° F. Heat the butter or olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, about five minutes. Add the zucchini, green onions and 1/2 teaspoon salt. Cook, stirring, until soft, about eight minutes. Set aside to cool slightly.
After the vegetables cool, put them in a large bowl with the beaten eggs, potatoes, chiles, parsley, cheese and salt and pepper.
Pour the mixture into a lightly oiled three-quart baking dish, and bake for 25-30 minutes until the eggs are firm.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:12:492016-07-24 13:12:50Frittata with Roasted Green Chiles, Summer Squash and Potatoes
1/2 cup white whole-wheat flour (see Note) or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
1/2 cup chopped fresh basil
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:11:562016-07-24 13:11:56Corn and Basil Cakes
Slow Cooker Peach and Blueberry Cobbler
Slow Cooker Peach and Blueberry Cobbler
For the filling:
For the topping:
Make the filling: Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
Halve and remove the pits from the peaches. Cut into 1/3- to 3/4-inch-thick slices. Place in a large bowl and add the blueberries. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
Make the topping: Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Whisk to combine.
Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to overmix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2 1/2 hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean. Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.
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Frittata with Roasted Green Chiles, Summer Squash and Potatoes
Frittata with Roasted Green Chiles, Summer Squash and Potatoes
Once the chilies are cool, peel, seed and cut them into thin one-inch long strips. Set aside. Slip the skins off the potatoes and slice them thinly with a thin, sharp knife. Set aside.
Preheat the oven to 350° F. Heat the butter or olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, about five minutes. Add the zucchini, green onions and 1/2 teaspoon salt. Cook, stirring, until soft, about eight minutes. Set aside to cool slightly.
After the vegetables cool, put them in a large bowl with the beaten eggs, potatoes, chiles, parsley, cheese and salt and pepper.
Pour the mixture into a lightly oiled three-quart baking dish, and bake for 25-30 minutes until the eggs are firm.
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Corn and Basil Cakes
Corn and Basil Cakes
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
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