Blueberry Buckle

Courtesy of The Delaware Department of Agriculture. Use their Buy Local Guide to find seasonal produce near you.

2 cups blueberries
2/3 cup shortening
1 1/4 cup sugar
1 tsp vanilla
2 1/4 cup flour
1 tsp salt
2 1/2 tsp baking powder
1 cup milk
Cooking spray

Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking dish
Sort through blueberries and remove any that have been damaged. Wash in colander; set aside to dry
With a mixer, cream shortening, sugar, eggs, and vanilla
In a separate bowl, blend together flour, salt, and baking powder. Reserve 1/4 cup
Add flour mixture into creamed mixture, 1 cup at a time and alternate with 1/2 cup milk until blended
Flour blueberries with the remaining 1/4 cup of flour. Fold floured blueberries and any excess flour into batter. Pour into greased baking dish.
Bake for 30 minutes. Test with a toothpick to make sure center is done.

Serves 12

Roasted Bacon-Wrapped Asparagus

1 bunch asparagus (15 to 20 spears)
1 small white onion, thinly sliced
2 tablespoons extra-virgin olive oil
10 slices raw, thick-cut bacon, cut crosswise into half strips
Freshly ground black pepper and salt 

1. Preheat the oven to 375°F.
2. Wash, pat dry, and trim the asparagus. Line a 9-by-13-inch pan with aluminum foil, and brush it with 1 tablespoon of the oil to keep the asparagus from sticking. Wrap each spear with a half strip of bacon, tucking the ends under the asparagus, and place it in the pan. Place the onion rings over the asparagus, drizzle with the remaining oil, and sprinkle with salt and pepper.
3. Cover and bake for 30 to 45 minutes, or until the spears are tender and the bacon is crisp on the edges.

Serves 4

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Asparagus with Lemon Sauce

Recipe courtesy of The Delaware Department of Agriculture. View their Buy Local Guide to find farmers near you.

20 medium asparagus spears
1 fresh lemon
2 Tbs mayonnaise
1 Tbs dried parsley (or 3 Tbs fresh)
1/8 tsp fresh cracked pepper
pinch of salt

Rinse and trim rough ends off asparagus
Fill a 4-quart sauce pan with 1 inch of water. Place a steamer basket inside pot and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium and cook for 5 minutes or until asparagus is easily pierced with a sharp knife
While asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze juice into the same bowl. Add mayonnaise, parsley, pepper, and salt. Stir well and set aside.
When asparagus is tender, remove from pot. Place asparagus in a serving bowl. Drizzle lemon sauce evenly over asparagus and serve

Serves 4

Puffy Apple Pancake

2 Tbs butter
2 Tbs brown sugar
1/2 tsp ground cinnamon
1 medium apple, cored, peeled, and sliced
2 large eggs
1/2 cup milk
1/3 cup flour
1/4 tsp salt

Preheat oven to 400 degrees F. Melt butter in a 9-inch pie plate in the oven.
Remove from oven. Brush butter on sides of pie plate. Sprinkle brown sugar and cinnamon on bottom of pie plate. Arrange thinly sliced apples over sugar.
In a bowl, whisk together eggs & milk. Add in flour and salt. Pour over apples.
Bake for 30-35 minutes or until puffy and deep golden brown.
Remove from oven and immediately loosen edge of pancake. Turn upside down onto a plate.

Serves 4

Recipe used with permission from the Delaware Department of Agriculture's 2018 calendar

Garlicky Butternut Squash Noodles with Spinach & Ricotta

1 medium butternut squash
2 Tbs pine nuts
1 Tbs extra virgin olive oil
1/2 Tbs minced garlic
1/4 tsp red pepper flakes
1/4 cup thinly sliced sun-dried tomatoes
1/2 lemon, zested
1/2 lemon, juiced
2 cups spinach
1/2 cup ricotta
1/4 cup grated Parmesan cheese
salt & pepper to taste

• Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have 2 flat ends. Spiralize into noodles (note: if you don't have a spiralizer, just slice the butternut into thin "fries"). 
• Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes, until lightly browned. Set aside. 
• In the same skillet, add the olive oil, garlic, and red pepper flakes. Saute for about 30 seconds, until fragrant. 
• Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes, until noodles are softened a bit. 
• Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice, and spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. 
• Transfer noodles to a serving bwol. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated patmesam cheese.  

Running to the Kitchen