News – Page 53 – Just Farmed

Nectarine and Apple Crisp

2 whole Medium Apples
2 whole Medium Nectarines
⅓ cups White Sugar
1 Tablespoon Cornstarch
1 Tablespoon Lemon Juice
½ cups Rolled Oats
½ cups Whole Wheat Flour
¼ cups Turbinado Sugar
¼ teaspoons Salt
1-½ teaspoon Cinnamon
2 Tablespoons Melted Butter
3 Tablespoons Canola Oil

Preheat oven to 350ºF.

Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.

Stir together oats, flour, turbinado sugar, salt, and cinnamon. Drizzle butter and 2 tablespoons oil over the top. Stir together and add additional oil if mixture isn’t coming together (there should be no dry bits at the bottom).

Pour filling into a 1 1/2-quart casserole dish and sprinkle topping over it. Bake for 30 minutes, or until topping is browned and fruit juice is bubbling.

Recipes

Peach and Melon Salad with Local Greens and Cheese

6 thin slices prosciutto (2 to 3 ounces)
½ cup champagne vinegar
1 tablespoon turbinado sugar
2 teaspoons fennel seeds, crushed
2 firm, ripe peaches or plums and/or mangoes, pitted
6 cups baby arugula, salad greens, spinach, butter lettuce
1 small watermelon, peeled and thinly sliced
½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable peeler or mandoline
2 ounces Gouda cheese, finely shredded, (1/2 cup), or crumbled soft goat cheese, or mozzarella, jibneh or your favorite cheese

Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards.Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify.Use a sharp knife or mandoline to thinly slice peaches or plums. (If using mangoes, use a sharp knife or veggie peeler to slice.) Arrange arugula, melons, and peach, plum, or mango slices on plates. Drizzle with vinaigrette and top with prosciutto and cheese. Serves 6.

Recipes

Summer Squash and Jibneh Sandwich

1 small zucchini, sliced
1 small yellow squash, sliced
olive oil
1 baguette, cut in half or 4 slices sourdough bread
3oz Jibneh or similar melting cheese
1 small bunch fresh basil, thinly sliced
balsamic vinegar
salt
pepper

INSTRUCTIONS
Preheat a grill pan over medium-high heat. A gas grill or indoor electric grill will also work.
Brush the sliced squash on both sides with olive oil.
Place the squash on the grill and grill until grill marks start to appear and squash becomes tender.
Flip and repeat.
Meanwhile, toast the bread.
Then, layer thinly sliced cheese on the bread slices
Layer a few slices of fresh basil on top of the cheese, then place the grilled squash on top.
Brush the tops of the squash with balsamic vinegar and sprinkle with salt and pepper.

Heat on grill or pan or in toaster until the cheese is melting.

Latest News

Nectarine and Apple Crisp

Peach and Melon Salad with Local Greens and Cheese

Summer Squash and Jibneh Sandwich

Latest Recipies

Weather

Contact Us