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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com

Beccanomics

Buying locally is an ethic I take seriously (as do the farmers and buyers that attend our West Chester Grower’s market each Saturday). Lucky for us all, it’s a venture in which the returns are much greater than the effort. September presents an abundance of homegrown treasure, the best of summer’s bounty and the beginning of autumn’s delicious harvest. Whether it’s sweet or savory you’re after, you’ll love these options. –bboyd@thewcpress.com Broccoli Apple Salad - Serves 6-8 2 heads broccoli, (florets only, 1/3 c. light mayonnaise torn into bite-sized pieces) 1/2 heaping c. plain Greek yogurt 1 c. shredded carrots Juice of 1 lemon 1 bunch scallions, thinly sliced 1 tbsp. sugar 2 firm apples, cored and diced 3/4 tsp. kosher salt 1/2 c. sunflower seeds 1/2 tsp. black pepper 1/2 c. dried cranberries 1.Combine broccoli, carrots, scallions, apples, sunflower seeds and cranberries in a large mixing bowl. 2. In a smaller bowl, whisk mayonnaise, yogurt, lemon juice, sugar, salt and pepper until smoothly combined. 3. Add to broccoli mixture and stir to evenly coat. 4. Transfer to serving bowl and cover with plastic. Refrigerate at least 1-6hrs hour before serving. Blueberry Buckle - Makes 8x8 1/2 c. unsalted butter, softened 3/4 c. sugar 1 egg 1/2 tsp. vanilla extract 2 c. flour 1/2 tsp. salt 2 1/2 tsp. baking powder 1/2 c. milk 2 c. fresh blueberries

Topping 1/2 c. sugar 1/2 c. flour 1/2 tsp. cinnamon pinch kosher salt 4 tbsp. softened unsalted butter

1. Heat oven to 350 degrees. 2. Grease and flour 8 x 8 baking dish. The “flour and butter” baking nonstick spray works excellently and takes way less time. 3. Cream shortening/ butter and sugar in a large bowl (with electric mixer). 4. Add egg and vanilla and beat till combined. 5. Whisk together flour, baking powder and salt. Add alternately with the milk, starting and ending with the flour mixture. 6. Mix in the blueberries by hand, carefully, as to not burst the berries. 7. Transfer mixture to prepared pan and spread evenly. 8. To make topping, combine sugar, flour, cinnamon and salt in a small bowl. Whisk. Using hands or a pastry blender, cut in softened butter until mixture forms small clumps. 9. Sprinkle topping over batter. Bake for 45 minutes. 10. Let cool until easy to slice, and cut into squares. SEPTEMBER 2019 THEWCPRESS.COM

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Profile for The WC Press

The WC Press Locally Made Issue - September 2019  

Voice of the Borough

The WC Press Locally Made Issue - September 2019  

Voice of the Borough