Savory Veggie Crumble

I am now starting a new segment on the blog called CFM Savers. CFM Savers will be posted once a month and will introduce an easy, inexpensive, and delicious recipe using a bounty of produce available at the markets.The great thing about CFM Saver recipes is that they will follow the seasons - using great produce like butternut squash and beets in the winter, asparagus and turnips in the spring and the abundance of fruits and veggies available in the summer. The recipe this week can be made with any of your favorite veggies - the possibilities are endless. Feel free to switch up the fresh herbs according to the season as well.I chose the zucchini, squash, and eggplant because I got so excited the past few weeks when these items started showing up at the market! I love to use raw zucchini as much as possible - it’s a great source of dietary fiber and vitamins A, C, and K. Plus it’s a lot tastier raw than people think. Cut some up to throw in a salad or grate it and add it to pasta (see last week's recipe for Old Bay Shrimp & Veggie Pasta).I’m also excited that eggplants are starting to arrive at the markets. The abundance of fresh eggplants has really allowed me to start looking at the different ways they can be used in recipes.  They provide a nice texture to many dishes and also provide a good source of dietary fiber and vitamins C and K. I like to add eggplant to pizza - stay tuned for that recipe!CFM Saver recipes will be a monthly feature in our blog. The idea is to show you how to shop and cook economically with ingredients from Central Farm Markets. We hope you will enjoy and share these recipes with friends and family!

Savory Veggie Crumble

INGREDIENTS

• 5 cups mixed vegetables of your choice, chopped rough, about 1 inch. I used:
  • Zucchini (Westmoreland Produce)
  • Eggplant (Twin Springs Fruit Farm)
  • Squash (Spiral Path Farm)
• 1 small onion, small diced (Two Acre Farm)
• 1 clove of garlic, minced (Two Acre Farm)
• 3 Tbsp. extra virgin olive oil (All Thing Olive)
• 1 Tbsp. fresh Sage, chopped (Spiral Path Farm)

Crumble Topping:

• ½ cup all purpose flour
• 4 Tbsp. cold unsalted butter, cut into ½ cubes
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 Tbsp. fresh Sage, chopped (Spiral Path Farm)
• 1 tsp. cold water

DIRECTIONSPreheat oven to 375.Combine vegetables with garlic, onion, olive oil and sage. Toss to coat. Place in an ovenproof pan (I used a skillet).Combine crumble ingredients in a small bowl. Use your fingers to rub the butter into the flour until it is grainy and there are no large chunks. Pour the crumb over the vegetables and drizzle the remaining 1 Tbsp of olive oil on top.Place in the middle rack of the oven and cook until the vegetables are tender and the crumble just starts to brown - about 50 minutes.Allow to cool for 10 minutes before serving.Tip: For leftovers (if there are any!), reheat in a pan over the stove. This will give the crumble a nice crisp that the microwave won’t.Total cost of ingredients:

Item	Average Cost	Amount Used
Zucchini	$2.30 each	½	$1.15
Squash	$2.30 each	½	$1.15
Eggplant	$3.00 each	½	$1.50
Onion	$1.50 each	All	$1.50
Fresh Sage	$2.50 per bag	¼	$0.62
TOTAL MARKET COST:	$11.60	TOTAL COST OF USED INGREDIENTS:	$5.92
		COST PER SERVING:	$2.96

~Average cost of items found at various vendors.