The Bryan Times - August 5, 2019 - Fruits & Veggies

Creamy Taters, Green Beans & Caramelized Onions

I do hope you've been enjoying a super summer. It always seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. So fill your plates with lots of nutrients and colors. 

I'm excited that farmer's markets have been up and running in the area. I so enjoy seeing town-folks when they come visit my baked goods stand in Pioneer. Hope you'll support the local folks who take time to share their goods.  Be sure to stop by and get some of those fresh-picked fruits and veggies. You won't be sorry!

I recently made this awesome dessert and fell in love with it again! When a good friend served this crisp to me years ago, I swooned!  Perfect served warm with vanilla ice cream.  Yes please! 

Peach Blueberry Crisp

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

TOPPING:

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350*. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping. Yield: about 6 servings

I've never been fond of cukes, but I have a hard time staying away from this very simple recipe.   

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I use xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

For me, every bite of this fabulous veggie combo is roll-your-eyes-back delicious!  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. 

Remove from skillet, and place over veggies in colander while you make the sauce. In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

"If at first you don't succeed, try doing it the way mom told you in the beginning." . -Unknown