Back on the food-writing wagon! Now that my big work project has finally debuted, I have a smidge more free time, though things won’t really normalize until I’m more caught up — maybe stretching into September.
However, I did want to get back to a slightly more typical blogging schedule, and as it happens I have a really nice, and money-saving, Zero Food Waste tip today!
I’m very proud of this one, since it combines my newfound love for preserving with saving money with preventing food waste — it’s kind of a trifecta!
I went to the farmer’s market last week, and one of the things I wanted to buy was apricots and nectarines, both for making jam and for baking into a summer fruit crisp. I saw that a couple of stands had big boxes of peaches labeled “seconds” — in other words, not quite good enough to sell at normal prices, but just fine for baking and canning.
So, I started asking at every stand that had apricots and nectarines if they had any seconds in the back. Only one had nectarines (I got about a pound for $1) but two had apricots, and I ended up paying half price — a box was going for $3, and I got them for $1.50 apiece. Honestly, they were all really in fine shape, especially the apricots; the nectarines had a couple of soft spots, but nothing that couldn’t be cut out, but the apricots mostly seemed fine except for a bit of freckling. It was all excellent for baking and jamming. So now I have six jars of apricots in honey syrup, three jars of nectarine-lime jam, and I also made a lovely crisp to eat for breakfast with yogurt. Mmmm.
I lost track of my grocery list this week. I’m finally back to cash spending, which is so great — it feels way better than having to swipe my credit card, like I did a few times in July. So I can tell you that I spent less than $60 between the farmer’s market and Whole Foods, but not exactly how much. I got whole wheat tortillas, nectarines and apricots and plums, milk, yogurt, granola, kale, avocados, green lentils, a red onion, and probably a few other things I’ve forgotten about — I feel like my arms were a lot fuller when I left the farmer’s market than that list implies 🙂
About that Fruit Crisp
This is basically a Smitten Kitchen recipe, slightly adapted by crossing it with a 101 Cookbooks recipe — my two favorite food blogs 🙂 It’s nicely not-that-sweet, and it’s also not-too-buttery, all of which makes it totally acceptable breakfast food. Right?
About two pounds (or whatever — I find that fruit crisp is very adaptable to the size of baking dish you use. Fill it up to the top, because it’ll shrink as it cooks) of summer stone fruit. Apricots work great by themselves; this time I mixed nectarines and plums; basically, whatever you want. Anyway, take the pits out and chop them up. Put them straight into your baking dish, and toss with 3 tbsp of brown sugar, 1 tbsp of flour, and, if you like, a sprinkle of nutmeg and/or cinnamon.
Make the topping: in a largeish saucepan, melt half a stick of butter (4 tbsp). Stir in 1 tbsp of plain yogurt,1/2 c rolled oats, 1/2 c whole wheat flour (or whole wheat pastry flour, or a blend of all purpose and whole wheat, or white whole wheat, depending on how healthy you’re feeling), 6 tbsp of brown sugar or turbinado sugar or regular sugar, a pinch of salt, and 2 tbsp sliced almonds. If the mix seems too dry, you can add another 1 tbsp of yogurt. Crumble all this across the top of your fruit. Bake at 400 for 30-40 minutes or until the top of the crisp is golden. Put it in the fridge overnight to let the flavors melt together. Serve with a spoonful or two of yogurt and some walnuts.