We are picking our fall crop of red raspberries and have lots of half-pints available this week. The fall crop is the big one, so we should have them for several weeks.
The tomatoes are still going strong, too, though beginning to wind down a bit. This week we're offering a peck of Roma paste tomatoes, as well as mixed tomato seconds, for those who are doing preserving for the winter. And there are good amounts of a variety of heirloom tomatoes, plus cherry tomatoes.
Salad mix is back this week, with the addition of colorful, edible nasturtium flowers. Also new this week are a few bunches of golden beets. They taste pretty much like the red ones, but make a nice color mix.
Here's a recipe for using those fresh raspberries:
Raspberry Crumble Bars
2 cups flour
2 cups oats
1½ cups brown sugar
1 teaspoon baking powder
1 cup melted butter
4 cups fresh raspberries
½ cup white sugar
2 tablespoons flour
2 tablespoons lemon juice
Preheat oven to 350°. Mix flour, oats, brown sugar and baking powder in a bowl. Stir in melted butter until crumbly. Take two thirds of mixture and pat in ungreased 13 x 9 pan. Mix raspberries with sugar, flour and lemon juice till well coated. Spread over crumble base. Sprinkle remaining crumble mixture on top. Bake 30–40 minutes.
