Tag Archives: CSA

Apple Crumble

I’ve been getting a lot of apples and pears in my CSA. A LOT. A friend of mine invited me over to her house to break the Yom Kippur fast, so I decided to bring an Apple Crumble Pie. This recipe is for a very large (13 x 9 inches) tray of Apple Crumble, but I decided to divide the filling between a 9-inch (alas, store-bought) piecrust and a 10-x-7-inch baking dish.

I think that this recipe is an amalgamation of a few different apple pie and apple crisp recipes I had looked up last year. It’s really easy to play around with it and figure out your ideal combination of flavors. I, predictably, decided to sweeten the filling with sucanat, as it has become one of my favorite natural sweeteners because of its rich molasses flavor. You can, of course, substitute sugar. Our CSA bag has included a variety of apples, so I used whatever was in the bag: Cortland, Macintosh, Golden Delicious, Empire. I like the variety of flavors and textures that result from combining different varieties of apples, making each bite a bit of a surprise.

Apple Crumble or Apple Crumble Pie



  • 2 ½ cups old-fashioned oats
  • 1 cup (packed) light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes


  • 4 pounds mixed apples
  • 2/3 cup sucanat
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons all purpose flour
  • 2 tablespoons unsalted butter, melted

Vanilla ice cream


Preheat oven to 375°F.  Lightly grease a 13-x-9-x-2-inch glass baking dish.

Mix oats, brown sugar, and flour in a bowl.  Add butter and rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)

Mix all filling ingredients in large bowl to coat apples.  Transfer to baking dish.  Sprinkle topping over.

Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes.  Cool slightly.  Spoon warm crumble into bowls.  Serve with ice cream.

Note: If you’re baking this recipe in a pie or 2 smaller baking dishes, check on it after about 40 minutes. You don’t want the crumble to burn.

Ready for the oven.

Why Local?

I’ll be on this panel discussing local food this Monday. Come check it out!

Join the Brooklyn Bridge CSA and Pursue on Monday, August 8th at 61 Local to talk about the local food movement, why it’s important, and how to support it. We will be hearing from leaders in the community about their  answers to the question, “Why local?” and what it means particularly for our food system. Come for the conversation, stay for the brews and snacks!

CSA Quandaries on Hot Grease

Please check out my segment on Hot Grease with Nicole Taylor on the Heritage Radio Network: Hot Grease, Episode 78. In the last segment, Nicole asks me about what to do with July’s CSA & Farmers Market bounties.

Be sure to listen to the whole episode because Nicole interviews Heather Carlucci-Rodriguez of Print Restaurant. Heather’s work in farming advocacy is quite inspirational, and the menu at her restaurant sounds divine. I tried that chocolate bread, and Nicole is not exaggerating its greatness.

Hot Grease  


CSA Quandary: Zucchini

For the past two weeks, I’ve received four pounds of zucchini in my CSA share. I like zucchini just fine, but it’s not my favorite vegetable, so (with the help of Facebook and Twitter) I crowd-sourced some ideas of what to do with my bounty. Food writer Leah Koenig linked me to her zucchini post on Saveur’s website.

Chocolate Zucchini Cake piqued my interest because of its seemingly bizarre combination of ingredients. The recipe is good — very easy to follow. I, of course, complicated matters because I was missing a few ingredients and had no interest in schlepping out to the grocery store at 9pm. The missing ingredients: corn oil, one of the two eggs, and buttermilk.

The substitutions:

  • Corn Oil: The only cooking fats in my house last night were virgin coconut oil (I didn’t want to make the cake coco-nutty), butter, ghee, and duck fat. (This is why I need to go grocery shopping sooner rather than later.) I decided to go with melted butter. If I hadn’t just finished all my olive oil, I would have used that as a replacement.
  • One Egg: Having gone to a culinary school with a heavily vegan curriculum, I learned that flax seeds can act as egg replacers in baked goods. 1 egg = 1 tablespoon finely ground flax seeds + 3 tablespoons water
  • Buttermilk: I happened to have whole milk on hand. Generally, 1 cup buttermilk = 7.5 ounces milk + 1 tablespoon distilled white vinegar or lemon juice.
The results were good, although I think I overcooked the cake slightly. I’m still figuring out the calibration of my oven. I also omitted powdered sugar because my sweet tooth simply isn’t that strong. Here is the recipe as I have prepared it.
Chocolate Zucchini Bread (tweaked)
Serves 8
  • 1 tablespoon flax seeds, finely ground
  • 3 tablespoons water
  • 1 tablespoon distilled white vinegar
  • 3 1/2 ounces whole milk
  • 2 medium zucchini, trimmed and grated on large holes of box grater
  • 9 tablespoons butter, at room temperature
  • 2 3/4 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoons salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, melted and cooled slightly
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners sugar
  1. Make Egg Replacer: stir together ground flax seeds and water. Set aside.
  2. Make Buttermilk Substitute: stir together vinegar and whole milk. Set aside.
  3. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.
  4. Preheat oven to 325º. Butter a deep 9″ cake pan with 1 tablespoon of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tablespoons of butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.
  5. Add melted butter, beating well. Beat in egg, then egg replacer. Add vanilla, reduce speed to low, and beat in flour mixture and buttermilk substitute in 3 alternate batches. Stir in reserved zucchini.
  6. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

Not the prettiest presentation, but it sure is tasty!

Rhubarb: not just for dessert anymore!

A quick note about rhubarb. This week, our CSA fruit share included about 3 pounds of rhubarb from Briermere Farms, and I’ve been contemplating what to do with it. I’ll most likely make a few pints of this delicious Rhubarb-Vanilla Jam from Food 52 that I made last year, but I’m also thinking about savory uses for rhubarb. Rhubarb, in and of itself, isn’t sweet, but it’s most often paired with strawberries in jams, compotes and pies. I found this savory, Indian-inspired recipe for a Rhubarb Lentil Stew last year, and I thought it was brilliant. Usually, I’ll add lemon juice to lentil-based soups and stews to add that bright burst of tartness that balances out the earthy flavor of the legumes. In Mark Bittman’s recipe, the rhubarb provides not only the necessary acidity, but also complex flavor and texture to an already flavorful dish. As with so many of Mark Bittman’s recipes, this one is minimal effort for maximum pleasure. Enjoy!

Lentil and Rhubarb Stew with Indian Spices by Mark Bittman

  • 3 or 4 stalks rhubarb, strings removed, chopped
  • 1 cup orange lentils, well washed
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 4 cardamom pods
  • 1 tablespoon mustard seeds
  • 2 cloves
  • 1 teaspoon cracked black pepper
  • 1 dried ancho or other mild chili, optional
  • Salt
  • Chopped cilantro leaves for garnish
  • Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.