Need some ideas and inspiration, or maybe some very specific instructions to make these fresh items shine on the breakfast/lunch/dinner table?

We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.

Please add your favorites here too and comment on those you’ve tested yourself!

(Choose the “All Recipes” and scan alphabetically. Sorry, the search feature and categories feature do not appear to work for the recipe section.)

Categories

Recipes in Season (0)
All Recipes (233)

Back to Listings


Click here to go back to the recipe listings

Raspberry-Blueberry Buckle

After you’ve eaten as many berries as possible out of hand, it’s time to do something else with them. Strawberries are delicious and all, but I like this buckle because the raspberry/blueberry flavor is a little different. Good colors for the Fourth of July too!

Source: "Herbivoracious" by Michael Natkin (Entered by Kathy Rausch)
Serves: 8
Vegetarian!

Ingredients
1/2 cup sugar
6 Tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp kosher salt
4 Tbsp butter, cold and cut into small pieces
1-1/2 cups flour (can use whole wheat)
2 tsp baking powder
1 tsp kosher salt
4 Tbsp butter, at room temperature
1 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup whole milk
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries

Step by Step Instructions
  1. For streusel: In a small bowl, whisk together sugar, flour, nutmeg, cinnamon and salt. Add cold butter and, using your fingers, work it into flour mixture until it resembles coarse cornmeal. Refrigerate until ready to use
  2. For cake: Preheat oven to 350 degrees. Prepare 9-inch-square baking pan.
  3. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer, beat butter, sugar, egg and vanilla extract until fluffy. Add milk and mix until fully incorporated. Reduce speed to low and gradually add flour mixture until just incorporated; do not overmix. Fold in raspberries and blueberries.
  4. Spread batter into prepared pan and sprinkle streusel evenly over the top. Bake until streusel is browned and a toothpick comes out clean, about 40 minutes. Remove pan to a wire rack and cool for 20 minutes. Serve warm.

Comments

Comments added by fellow market members.