2012/13 Winter Share, March 13th (#8)

An Artistic Approach to the CSA Model CSArt

By the New Hazlett Theater

You might be asking yourself, “What is a theater blogger doing in my CSA update?” Well, Penn’s Corner was gracious enough to give us — the New Hazlett Theater — a little space to tell you about a program we’re kicking off this summer.  If you haven’t heard of the New Hazlett, you should take a quick jaunt over to our website (www.newhazletttheater.org) and look at the amazing lineup of talented performers we bring to Pittsburgh’s Northside on a weekly basis.  Go ahead.  We’ll wait.

Back?  Great.  Now, let me ask you a question: what does a theater have in common with a farm share?  The answer is simple; we’re both in the business of cultivation.

Local CSA’s like Penn’s Corner cultivate their crops, yes, but they also cultivate the community that springs up around the farm.  As they provide sustenance to their neighbors, so too does the neighborhood support the farm.  Likewise, we here at the New Hazlett Theater cultivate art by providing the space and resources for performers to create, and just like a CSA, we look for ways to nurture our community of artists and arts patrons.

It’s this idea of community building that sparked our interest in a new form of arts patronage based on the farm share model.  We call it a CSA too, but our version stands for Community Supported Art, and its an exciting way for patrons to contribute directly to their local artists, nurturing the creation new performances.

Here’s how it works: for a $100 subscription, each CSA “shareholder” receives admission to six world-premier performances created over the course of one year.  Each work is fresh from the artists and delivered to you at the New Hazlett Theater starting this August.

Who’s on the line up?  We don’t know just yet, but the mystery is half the fun!

You see, we’ve just finished a lengthy application process that’s garnered enough entries for ten years’ worth of art, and now we’re in the process of picking out the best of the best, the cream of the crop.

We should have more information for you as our selection panelists make their decisions, but we can promise you that your New Hazlett Theater CSA box will be fresh, it will be new, and it will be cultivated with the support of our local community.

In case you cheated and skipped our website at the beginning of this post, I’ll give you the link again: www.newhazletttheater.org/#csa.  Go there to learn more about the program.  You can also find out how you can support homegrown entertainment, and if you sign up for our email list, you’ll be among the first to know which artists make it into our “box.”

We’ll see you at the show.

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Please keep these remaining delivery dates in mind: March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

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THIS WEEK’S HARVEST

 ~ 1/4# fresh spinach, Nu Way Farm~ puffed spelt, Clarion River Organics, OG

~ Bloody Mary Mix, Clarion River Organics, OG

~ bread and butter pickles, Kistaco Farm (PLEASE REFRIGERATED)

~ 1/2 gallon apple cider, Kistaco Farm

~ white cabbage head, Blue Goose Farm, CNG

~ 1 dozen eggs, Clarion River Organics/ Jarosinski’s

~ 1# popcorn, Hostetler’s Farm

~ Old Gold cheese, Hidden Hills Dairy

OG- Certified Organic    CNG- Certified Natural Grown
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Nu Way Farm’s turnips turned over the weekend with the warm weather so you won’t be finding them in your box.  We will make up for it in your next (and last) Winter Share box. 

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Returning Members can Sign up Here for your 2013 regular season CSA share now!

We are offering all of our regular options plus a bi-weekly share, an egg share and a flower share this year!  We love to deliver to workplaces, Universities and Community Centers.  Please contact Karlin if you are interested in hosting or have suggestions for new locations.

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Peanut Butter Granola

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed brown rice cereal (use puffed spelt!)
  • 1/4 cup unsweetened applesauce
  • 6 Tbsp (1/4 cup + 2 Tbsp) smooth or crunchy all-natural peanut butter
  • 1 Tbsp canola oil
  • 2 Tbsp Turbinado sugar (or granulated sugar)
  • 2 Tbsp brown rice syrup (or other liquid sweetener, such as maple syrup, agave nectar, or honey)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsalted raw or dry-roasted peanuts or any other nut
  1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
  2. Measure the oats and rice cereal into a large bowl, set aside.
  3. In a medium bowl, whisk together the applesauce, peanut butter, oil, sugar, brown rice syrup, vanilla extract, and salt. Whisk until well-mixed.
  4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 15 minutes. Remove sheet from the oven, stir the peanuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven and cool completely. Store in an airtight container.

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Shakshuka [Eggs Poached in Spicy Tomato Sauce]

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained (you can use the Penn’s Corner tomatoes if you still have them! Or sub in some of the Bloody Mary mix for a kick.)
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

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Week 28 October 18th/19th

5 weeks to go!

Even though the seasons are changing, our farmers are still out there harvesting a bounty of produce!  Many of the items you will find in your box this week will continue to be available during the winter months and be filling the Winter CSA boxes of our pilot Winter CSA! Spots are still open so sign up today to continue receiving CSA boxes after your normal share is finished!  Last week we added 2 more Winter CSA pick-up locations in Squirrel Hill including Common Place Coffee House on Forbes and the Upper Room Church on Forward ave. Click here to sign up or read more info about what you will find in a box!

TURKEYS TIME–

Penn’s Corner is selling turkeys again this year!  Pre-order is required and pick-up will be at either our Squirrel Hill or Mt. Lebanon Farm Stand location on Monday, Nov. 21st.  We are offering two sizes… a smaller size (approx. 10-15 lbs) and  larger size (approx. 16-22 lbs) birds.  Our turkeys this year are raised on Weeping Willow Farm, and Mt. View Acres Farm. They are free range, antibiotic and hormone free, fed conventional feed. The birds will be frozen upon pick-up and will include giblets.  Please remember that these weights are our best guess.  We will keep you updated as the weeks pass, but exact weights will be calculated upon pick-up.  Price is $4.10/lb.

To pre-order one for yourself either email lydia@pennscorner.com with the desired size and pick-up location (Squirrel Hill or Mt. Lebanon Farm Stand), or login to our Farm Stand Buying Club when an ordering period is open, and reserve one through our online ordering site.  Please be sure to keep an eye out for a confirmation email with more information about the Turkeys whether you just email Lydia to order, or order through our Buying Club site.

Your baby turkeys on Weeping Willow Farm!

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THIS WEEK’S HARVEST

Tuesday

~ garlic bulb, Golden Harvest Farm, CF

~ 3# danjou pears, Dawson’s Orchard

~ 1/2# Allegheny cheese, Hidden Hills Dairy

~ 2.5# potato medley, Golden Harvest Farm, CF

~ 1/3# vates kale, Nu Way Farm, CF

~ Mizuna, Goose Creek Farm, CNG

~ 1# red onions, Blue Goose Farm, CNG

~ 1# mixed hot peppers, Crighton’s Farm

~ 2.5# winter squash, Matthew’s Farm

Wednesday

~1# broccoli, Weeping Willow Farm, CF

~1# roma beans, Sunny Meadow Farm, CF

~ 3# cortland apples, Kistaco Farm

~ 1/2# Gouda Gold, Hidden Hills Dairy

~ 1/3# vates kale, Nu Way Farm, CF

~ 1 bunch leeks, Blue Goose Farm, CNG

~ 1.5# blue potatoes, Clarion River Organics, OG

~ 1/2# sweet green carmen peppers, Weeping Willow Farm, CF


OG- Certified Organic
CNG- Certified Natural Grown CF- Chemical Free

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Warm Butternut and Chickpea Salad with Tahini Dressing

Taken from Smitten Kitchen, adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Breakfast Apple Granola Crisp

From Smitten KitchenTry adding some pears to mix it up!

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

* To note: I originally made mine with four pounds of apples, which will explain why yours may not look as voluminous as mine. However, I felt that the apple to granola proportion was off, and the apples nearly overflowed in the baking dish, hence why I suggest you use less.

Week 23- September 13th/14th

Dinner time…

Sharing dinner with friends and family is simply the best.  In addition to preparing meals for my immediately family all week long, I look for any excuse to invite company to share our mealtime.  Having grown up in a house where everyone was welcome, I am a firm believer that more is merrier.  A couple of close friends and I have begun what we like to call “family dinner”.  We get together once a week with children and spouses to prepare and devour dinner together.  As of late we have taken to giving our dinners a theme.  Everyone makes a dish or two and we alternate hosting the events.  Recent themes have been: tomatoes and basil, a Homemade Life (food memoir mentioned a few weeks ago), and anything grilled.

Try throwing your own pot luck style theme dinner with friends.  A CSA box is a theme all of it’s own!  Once a week is a little ambitious but once a month is downright reasonable and if you send us some photos and your menu we will include it here on our blog.

Yum.

Last week's Tuesday share.

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THIS WEEK’S HARVEST

Tuesday

~ fennel, Clarion River Organics, OG

~ 4 ears bread and butter corn, Beccari’s Farm

~  pint edamame, Nu Way Farm, CF

~ 2# honeycrisp apples, Kistaco Farm

~ green onions, Goose Creek Gardens, CNG

~ heirloom beets or tomatoes or Asian eggplant, Pucker Brush Farm, CNG/Blue Goose Farm, CNG/ Kistaco Farm

~ 1.5# new gold potatoes, Clarion River Organics, OG

~ green and yellow beans, Weeping Willow Farm, CF OR Hostetler’s Farm, CF

~ 1# Roma tomatoes, Clarion River Organics, OG

Wednesday

~ 1.5# heirloom tomatoes, Nu Way Farm, CF or Weeping Willow Farm, CF

~ 1.5# white potatoes, Weeping Willow Farm, CF

~ 3# Jonamac apples, Dawson’s Orchards

~ rosemary, Goose Creek Gardens, CNG

~ 1# Asian eggplant, Sunny Meadow Farm, CF or Blue Goose Farm, CNG

~ sweet pepper medley, Blue Goose Farm, CNG or Crighton’s Farm

~ green kale, Clarion River Organics, OG

~ red kuri squash, Clarion River Organics, OG

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free

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Fennel Orange Muffins

From Asparagus to Zucchini

  • 1 medium seedless orange, peeled
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 cups grated fennel
  • 2 1/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Heat oven to 350 degrees.  Oil muffin cups (or use those amazing paper liner thingies) Puree orange in blender, then combine wtih eggs, oil, sugar, vanilla and fennel in a bowl.  Sift flour, baking powder and salt, then gently fold into wet ingredients.  Do not over mix.  Spoon into muffin cups; bake 20-25 minutes until golden brown. Makes 8-12 muffins.

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Gratin of red kuri squash

November 05, 2008

Serves 4

Like many varieties of winter squash, red kuri squash (also known as Japanese squash, orange hokkaido, or uchiki kuri squash) offers a promise of nourishing dinners. With its bright orange skin, and small teardrop shape, you’ll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor. Baked, braised, steamed, or pureed, this squash tastes wonderful; serve it as a side dish or use it as a base for soups. For this simple gratin, you don’t need to peel the squash. Roast, steam, or boil it with potatoes, then puree them, and stir in grated zucchini. Add ricotta, parsley, and a flavorful cheese (blue works well), or a milder one (Fontina, which melts nicely). After half an hour, you have a delicious side dish that will make you rejoice over fall’s harvest.

Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded and sliced
2 baking potatoes, peeled and cut into 2-inch pieces
1 small zucchini, grated  (just skip it if you don’t have one available!)
2/3 cup ricotta
1/2 teaspoon freshly grated nutmeg, plus more for the top
1 tablespoon chopped parsley
1/2 cup grated Fontina or crumbled blue cheese
Salt and pepper, to taste
1 tablespoon butter, cut up (for the top)

1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.

2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.

3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue cheese, and plenty of salt and pepper.

4. Transfer the mixture to the baking dish. Smooth the top. Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.

5. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving. Béatrice Peltre

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Tuesday member can find out how to prepare their edamame in last week’s post.

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Crighton’s Stuffed Peppers

Chris Crighton from Crighton’s Farm was kind enough to share her stuffed pepper recipe with us.  Of course, Chris cooks in bushels! This recipe is a precious and genuine reminder of how different city life is compared to farm life.  Chris and James have 6 children so I’m sure that it didn’t take them all that long to go through a bushel of stuffed peppers.  Use this recipe as a guide to making your own stuffed peppers at home.

Hi Karlin.  Only some guesswork and common sense will break this down into the amounts other people might make.  I only work with bushels!
1 bushel red, green, bicolor bell or elongated sweet Carmen peppers.
about 15 lbs. low fat ground beef (may add pork, veal, or lamb)
1 loaf whole wheat bread broken into half inch pieces
almost 2 pounds brown or white uncooked full time rice
1 peck really ripe tomatoes
about 12 sweet onions chopped small
1 dozen eggs
4 cups old fashioned oatmeal
milk
Remove tops from peppers; clean out insides.  In a really big container (I use a rubbermaid plastic bin or bowl) put in cold meat, bread, all the rice, oatmeal, onions, eggs and chopped tomatoes (skin and all) and dig in with your hands (gloves if you like) and mix and mix.  If it doesn’t get creamy and pasty, add a quart of milk.  Mix and mix,  More milk if needed.
Fill peppers.  Put tops on if you saved them and like the look.  Put the amount that fits into your slow cooker in a package of your choice (zip bag, container with lid, freezer paper).  Freeze immediately.
To cook, place into your slow cooker and add tomato juice or sauce about half way up.  Cook on high at least 8 hours with lid on.  By using the slow cooker, all the juices and flavors meld.
In case you think I forgot the salt, we don’t use salt.  If you do just use what suits your tastebuds along with any other herbs and spices.

Week 2- April 19/20

Goose Creek Gardens greenhouse

Here comes box #2!  We hope that you all enjoyed your first box and are sufficiently primed to take on a second.  So far our blog has had a very warm welcome from our members.  Thanks for reading and for your feedback.  Keep it coming!  The results of last week’s poll were unquestionably in favor of local grains so this week we’ve included some of Clarion River Organics oats.

This week’s wind had its way with high tunnels and greenhouses so some of our farms are busy with more than just harvesting;  they are repairing frames and replacing plastic.  Pucker Brush has a new high tunnel that Pam referred to as a “pretzel” and at Crighton’s Flower Market they found ribbons of drywall and insulation hanging down inside the store. Apparently the wind sought to cave in a portion of their ceiling.  And for both of these farms there are microgreens to cut and bag for this week’s CSA.  That “no rest for the weary” business is no joke!

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                                   THIS WEEK’S HARVEST

Tuesday’s Box

Wednesday’s Box

~ Rolled oats, Clarion River Organics, OG ~ Rolled oats, Clarion River Organics, OG
~ 1/4 lb greens medly, Goose Creek Gardens, CNG ~ 1/4 lb baby spinach, Goose Creek Gardens, CNG
~ Honey, Goose Creek Gardens, CNG ~ Honey, Goose Creek Gardens, CNG
~ Microgreens, Pucker Brush Farm, CNG ~ 3 pounds Rome apples, Dawson’s Orchards
~ 1/4 lb arugula, Nu Way Farm, CF ~ 1/2 gallon apple cider, Kistaco Farm
~ 1/2 gallon apple cider, Kistaco Farm ~ 1 dozen eggs, Nu Way Farm, CF
~ 2 hydroponic lettuce heads, Milestones ~ Microgreens, Chrighton’s Farm, CF

* OG- Certified Organic                                      CNG- Certified Natural Grown                                          CF- Chemical Free

The Farmer’s Corner- Chris Crighton 

Crighton’s Farm, Prospect Pa, Butler County

I spoke with Chris Chrighton this morning and wanted to share some of what she told me with you.  I’d love to include a photo of Chris and James but realized that I don’t have one!  In my experience, farmer’s aren’t so crazy for getting their photo taken but I hope to get photos of many of our farmers this year. Wish me luck.  I’ll try a Q and A format this week. Do let me know if you hate it.

K. Of the list of chores you have to do today, which are you looking forward to the most?

C. Collecting eggs from the hens and ducks.  Every day is like an Easter egg hunt around here.  We have 25 hens and 3 ducks.

Microgreens and edible pansie from Crightons Farm

K. What is your favorite crop to grow?

C.  Onions, all types of them.  We grow onions from seed so it is really nice to watch them develop from the very beginning all the way through until harvest.

K. What is “junk” food for your family?

C. Potato chips, they are an addiction.

K. What did you and James have for dinner last night?

C. We had stuffed red Carmen peppers with home made tomato sauce and corn. All farm grown.  (Chris clarified that she stuffs these peppers with a raw meat and rice stuffing and then freezes them.  Then she puts them in a crock pot with tomato sauce over them.  I hope to get her recipe when we have peppers in season!)

K. How did you become a farmer?

C. I had an innate desire to farm.  I grew up in what could be called a large garden and I had a European grandmother that was raised in a  peasant family.  She always told me stories about growing up on a farm.  It left a big impression on me.

K. Finally, I asked Chris what motivated her the most each day to do the hard work of farming.

C. I am motivated by a combination of wanting to serve my community and inspiration from our incredibly fertile land that requires almost no supplemental fertilization and has a spring and well.  Everything is right here.

Glazed Salmon Recipe

  • 1/2 cup apple cider (not hard cider)
  • 1 1/4 tablespoons honey
  • 4 skinless salmon fillets (6 ounces each)
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 2 lemons, cut in half
  • 1 Tbsp butter
  • 12 ounces fresh baby spinach (or other greens)
  • 1 1/2 tablespoons white wine

1 Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.

2 In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.

3 Pour the cider over the salmon, then let it sit for 10 minutes.

4 Heat olive oil in a large skillet with a oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.

5 Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle. I tend to forget that the handle is hot once the skillet is back on the stove. As a precaution I will melt an ice cube on the handle, or drape a hand towel on it.

6 While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.

7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.

Serves four.

Apple Crumble Muffins Recipe

from gimme some oven.com

Muffin Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup unbleached whole wheat flour
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, room temperature
  • 1/3 cup honey
  • 3/4 cup plain yogurt
  • 1/4 cup apple cider
  • 1/4 cup melted butter
  • 1 Tbsp. cinnamon
  • 2 peeled, cored, apples, diced to 1-cm cubes

Crumble Topping Ingredients:

  • 1/4 cup of whole wheat flour
  • 1/4 cup pecans
  • 4 Tbsp. (half stick) cold butter
  • pinch of salt
  • 1/3 cup brown sugar (feel free to use less)
  • 1/4 cup oats

Muffin Instructions:

In a large bowl combine each flour, baking soda, baking powder, salt, and cinnamon. In another bowl mix egg, honey, yogurt, apple cider and butter. Pour liquid mixture into the dry ingredients and mix well. Gently fold in the sliced apples.  Then scoop into pre-lined (or greased) muffin tins, filling until 2/3 full.  Top with crumble topping (instructions below), and then bake muffins in a preheated 375 degree oven until golden, about 25 minutes (or until a toothpick inserted in the middle comes out clean).  Remove muffins from pan and cool completely.

Crumble Topping Instructions:

In a food processor blend first five topping ingredients until it resembles a crumbly mixture.  Add oats and pulse 2-3 times until just combined.  Sprinkle each muffin with the crumble topping.

Muffins also generally freeze very well.  Then you can just pop a few out when you’re ready, and with a quick pop in the microwave to defrost, they’re ready to go in an instant.