It’s been a hot, humid week, and now we’re getting days of rain. The combination of heat and dampness has been causing problems for several crops, including tomatoes, especially the heirloom varieties. Lettuce is struggling too, with the heat. We have new salad mix rows planted, but it will be several weeks before it’s ready to cut.
We still have a good amount of tomatoes to sell this week, despite the weather. And new on the list is acorn squash. We also have red raspberries (see recipe below), arugula, beets, flowers, garlic, green beans, green onions, kale, peppers, tea mix, basil and other fresh herbs. Also on the list are fresh farm eggs, grassfed ground beef, local honey, and strawberry and raspberry jam.
Fresh Raspberry Crisp
- 5 cups fresh raspberries
- 5 tablespoons cornstarch
- 3/4 cup sugar
Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, cut into cubes
For topping, mix flour and brown sugar together. Cut in butter, using a pastry blender, until mixture is crumbly. Sprinkle crumbs over berries.
Bake 35-45 minutes or longer, until middle of crisp is bubbling. Serve warm with vanilla ice cream or sweetened whipped cream.
