As part of our partnership with GrowNYC, my husband and I wanted to demonstrate a couple ways to use ingredients found in the Fresh Food Boxes offered to the public. We were in heaven with all the fresh, local, and seasonal items, and couldn't wait to get cooking. Since I have the sweet tooth in the family, I decided to bake some summer berry & lavender crumbles, which I topped with a dollop of buttermilk honey cream. Derek put all of the fresh vegetables to good use, along with some grains from a local farmer, and whipped up a healthy yet satisfying wheatberry & summer harvest salad. Continue reading below to get our recipes, and be sure to check out the video demo we made for the project as well. I hope this inspires you to head to the farmers market, pick up some fresh ingredients, and get to cooking yourself! I believe everyone should have access to local, seasonal produce, and I'm proud to partner with GrowNYC as they strive to do just that!
Summer Berry & Lavender Crumble with Buttermilk Honey Cream
- 6 cups berries (I used local Greenmarket strawberries, raspberries & blueberries)
- ⅓ cup cane sugar
- 3 tbsp cornstarch
- 1 tsp lemon zest, grated
- 1 tbsp lemon juice
- ½ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup pecans, chopped
- 3/4 cup light brown sugar
- 1 tbsp dried lavender (I used local Greenmarket lavender for baking/tea)
- 1/4 tsp ground ginger
- ¾ tsp kosher salt
- ½ tsp pure vanilla extract
- ½ cup unsalted butter, diced
- 1 cup buttermilk
- 1/2 cup crème fraîche
- 1/4 cup honey (I used local Greenmarket honey)
Preheat the oven to 350 degrees. Place six crème brûlée dishes on a sheet pan. In a bowl, toss together the berries, cane sugar, cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the dishes. Combine the flour, oats, pecans, brown sugar, lavender, ginger, salt, and vanilla in a bowl until mixed thoroughly. Add the butter and mix together with your hands until pea-sized crumbles are formed. Distribute the mixture evenly over the six dishes. Bake for 35 to 40 minutes, until the crumble has browned. In a chilled bowl, whisk together the buttermilk, creme fraiche, and honey until thoroughly combined and mixture starts to thicken. Chill in freezer until crumbles are done baking. Serve warm with a dollop of buttermilk honey cream and a light sprinkle of lavender. Makes six crumbles.
*Can be made vegan by using coconut oil instead of butter, and subbing vegan ice cream for the cream.
**Adapted from my Individual Blackberry, Basil & Ginger Crumbles.
Wheatberry & Summer Harvest Salad with Sautéed Garlic Scapes
- 2 cups wheatberries, soaked for 6 hours (I used local Greenmarket wheatberries)
- 8 cups water or vegetable stock
- 1 sprig thyme
- 2 bay leaves
- 2 tsp ground coriander
- 2 tsp ground cumin
- salt & pepper, to taste
- 2 tbsp extra virgin olive oil
- ½ cup shiitake mushrooms, julienned
- ½ cup cremini mushrooms, julienned
- 1 tbsp garlic, chopped
- 1 cup scallions, chopped
- 1 zucchini, quartered & cut into ¼ in. pieces
- 1 summer squash quartered & cut into ¼ in. pieces
- 1 cup romanesco, florets only
- 1 cup rainbow swiss chard stems, small diced
- 2 cups rainbow swiss chard, fine julienned
- 2 tbsp sherry vinegar
- pinch cayenne
- salt & pepper, to taste
- ½ cup cilantro, chopped
- 8 ec. garlic scapes, trimmed
Sort through pre-soaked wheat berries carefully, discarding any stones. Rinse well under cool running water, and place in a large saucepan. Add water or vegetable stock & herbs, and bring to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally for one hour, until wheatberries are tender but retain their bite. Drain and rinse, then let cool to room temperature. Add the cumin & coriander, and season with salt & pepper.
Heat up a large sauté pan on medium-high heat, adding just enough olive oil to coat the bottom of the pan. Add the mushrooms first, sautéing for 1-2 minutes. Add scallions & garlic, cooking for another minute until fragrant & tender. Add zucchini, squash, romanesco & swiss chard stems, and cook for about 2 minutes. Add the swiss chard, sherry vinegar, cayenne, salt & pepper, and the cooked wheat berries. Mix thoroughly and cool to room temperature, adding cilantro last. In a separate sauté pan heat up about 1 tsp olive oil, then add the garlic scapes. Cook until browned and tender, about 1 ½-2 minutes. Plate the wheatberry & vegetable salad, topping with sautéed garlic scapes. Serves 4-6.