September is here…already! More delicious local produce has arrived, and this time of year there is so much that can be had from backyard gardens and local farms. September also marks the launch of Sustainable Connections new Eat Local First campaign – a year-round way to connect local farmers with local market support, and in turn raise awareness to consumers. The Co-op has supported local products and farmers for over 40 years, and we were excited to partner with Sustainable Connections and become a sponsor of the campaign.
After talking this week with Wynne, the Produce Manager at Cordata, I decided that a recipe with plums as the focus was in order. Not only does the Okanogan Farmer’s Co-op grow delicious peaches, but we also get all kinds of plums from them. This week we have some beautiful and tasty Santa Rosa plums and a variety of pluots (a cross between a plum and apricot) that were also grown in Washington. Fruit crisp is simple and delicious, and since I had never had any made with plums I thought it would be fun to try.
I used 8 Santa Rosa plums and 8 yellow pluots, and also decided that the locally grown roasted hazelnuts from Holmquist Orchards in Lynden would be a great substitution for the walnuts called for in the original recipe. Because I wanted to be able to eat some myself, I also used Bob’s Red Mill gluten-free oats and our own Co-op Bakery gluten-free flour (made using Bob’s certified gluten-free flours) because it would be an unnoticeable substitution for wheat flour. If you can tolerate wheat, then by all means use the locally milled Fairhaven Flour Mill flour. We also have locally made butter from Breckenridge Farm in Everson at the Co-op. The crisp came together quickly (the longest part was cutting 16 plums into small slices!) and smelled divine – it was a delicious mix of tart and sweet that customers really loved, across the board!
If you are looking for resources on eating locally grown and produced food, a good place to start for Whatcom County residents (besides the Co-op!) is at www.eatlocalfirst.org – you will find links to the Whatcom Food and Farm Finder (also available at both co-op locations), a link to the Whatcom Locavore blog (which features recipes utilizing as many local ingredients as possible), and a list of local restaurants that are participating in the Eat Local First campaign. If you live outside Whatcom County (and in the US), you can check out www.localharvest.org to find food that is locally grown in your community.
Adapted from www.food.com
- 3# plums (about 16), pitted and cut into 1/4” slices
- 1/4—1/2 c sugar (depending on how sweet you would like it to be)
- 1 1/2 T flour (GF or wheat)
- 3/4 t vanilla
- 1/4 t cinnamon
Crumb Topping Ingredients
- 1 c oats (GF or regular)
- 2/3 c packed dark brown sugar
- 1/2 c flour (GF or wheat)
- 1/2 t cinnamon
- 1 pinch sea salt
- 7 T unsalted butter (or margarine)
- 1 c roasted hazelnuts, chopped coarsely
- Preheat oven to 375°F.
- Prepare a 9×13 casserole dish by spraying it with cooking oil or butter.
- Combine the sliced plums, sugar, 1 1/2 T flour, vanilla and 1/4 t cinnamon in a large bowl. Stir to combine.
- Allow to sit for 30 minutes, stirring occasionally.
- While the plums are sitting, prepare your topping. Combine the oats, brown sugar, 1/2 c flour, 1/2 t cinnamon and the sea salt in a food processor and pulse to combine.
- Add butter/margarine by the tablespoon through the feeder tube and pulse to combine after each addition. The mixture should be crumbly and resemble coarse meal when you are done.
- Add hazelnuts to the crumb topping and pulse until combined.
- Spoon the plum mixture into your baking dish. Sprinkle the crumb topping by the handful until the plums are completely covered with an even layer.
- Bake for about 30 minutes, until golden brown and bubbly.
Plum Crisp PDF