Are There Really Only 3 Weeks Left of Summer?!?!

The first nine weeks of the collective season have flown by, it's hard to imagine that there are just three crates left in the season. We've been waiting to find out what the school year will look like before considering this... but how would you feel about an extended VFC season? To share your thoughts, please visit: Extended Season Survey

This week we added a new farm to the mix with organic garlic from Andy's Specialty Produce in Newark. This week's crate also contains items from Bodine Farms (corn, cucumbers, peppers, melon, eggplant), The Apple Shed (donut peaches, tomatoes) and Burnap Farms (nectarines, lettuce, cherry tomatoes).

We've been enjoying trying out new recipes each week. Anyone else find those poblanos last week hotter than expected?

Nectarine Crumble

Serves: 4-6| Cook Time: 45 min | Preheat oven to 350°

4 Nectarines

3/4 C oats

1 C ground almonds (use a blender)

3/4 C brown or coconut sugar

4 T melted coconut oil

1 tsp cinnamon

1/4 tsp salt

Handful chopped pecans

· Slice the nectarines in half, then slice each half into 4-6 slices each.

· Arrange on the bottom of a 9” square baking dish.

· In a bowl, combine the almonds, oats, cinnamon, sugar, salt and melted oil.

· Spread the mixture evenly over the nectarine slices.

· Sprinkle the chopped pecans on the top.

· Bake at 350° for 40-45 minutes or until the nectarines are soft.

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Chickpea Corn Fritters

Prep Time: 10mins | Cook Time: 15 mins | Servings: 4

· 1.5 C sweet corn kernels

· 1 poblano pepper, diced (sub bell pepper for less heat)

· 1 can chickpeas, drained

· 1 T ground flaxseed

· 1 tsp salt

· 1 tsp pepper

· 2 cloves garlic, minced

· 1.5 tsp cumin

· 1/2 C chives (fresh, can sub 4 T dried)

· Oil cooking

1. Place chickpeas, flax and seasonings into the bowl of a food processor, process until smooth, adding water as needed create a batter-like consistency.

2. Dice the pepper, mince the garlic and chop the chives.

3. Cook the corn on the ear, then strip the kernels, using a knife.

4. Add all fresh vegetable ingredients to the batter.

5. Heat a skillet with oil (if desired) at medium heat.

6. Use a 1/3 C to scoop batter onto the hot pan. Use a spatula to gently flatten the batter, cook 3-4 minutes then flip. It helps to one separate spatula for flattening and one for flipping. Cook an additional 2-3 minutes after flipping.

7. Remove from pan and set aside for cooling.

8. Enjoy with your favorite dipping sauce.

Adapted from: https://willamettetransplant.com/