Fruit desserts are good the whole year but there is something about a warm blueberry crumble on a chilly autumn evening that just feels right. The yummy, gooey taste of blueberries paired with a generous amount of brown sugar topping, served with vanilla ice cream is a favorite. You can either use fresh or frozen blueberries which makes this dessert super easy to plan and make! The brown sugar topping is amazing – if you want to make this treat a little extra special, double the topping part. So, invite some friends over, turn on the fire place and have a good time!
4 cups of fresh blueberries or a 16 oz package of frozen blueberries
2 tablespoons lemon juice
½ cup light brown sugar
2 teaspoons cornstarch
¾ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed light brown sugar
1 dash of salt
1/3 cup of butter, cubed
Preheat oven to 350°
In an ungreased 1 ½ quart casserole dish, mix together the lemon juice and blueberries
In a small bowl, stir together brown sugar and cornstarch. Add mixture to blueberries.
Combine oats, flour, brown sugar and salt in a bowl and then cut in butter. Spread topping over the blueberries.
Bake for 40 minutes, or until topping is light brown and the blueberry mixture is bubbling.
We love this served warm with a scoop of ice cream!
November is the last month of fall. Which means it is the last month to take advantage of warm weather before December comes and winter sets in. Luckily even with the cold weather there is still a lot of produce available! We appreciate fresh so at our stores we strive to have plenty of fresh produce available all year! We’ve created a guide to some November produce along with fun recipe ideas you are going to want to try ASAP!
Apples are an easy fresh ingredient to add to your November table! Tart apples like Fuji and Granny Smith are perfect for your caramel apples. Fuji and Golden Delicious make yummy homemade applesauce. For apple crisp, you are going to want to use both sweet and tart apples, like Granny Smith with Honey Crisp. For a quick snack, the Gala has a nice sweet, somewhat tart flavor that always tastes amazingly fresh!
Kale is harvested after the frost in the fall, so November is the perfect month to take advantage of this healthy green and there are many ways to use it besides throwing it into your morning smoothie. Kale salads are becoming very popular. We recommend massaging your raw kale leaves for about 30 seconds to make them a little less tough and more enjoyable in your salad. Kale can also be thrown in a pot of soup, just simmer until the kale is wilted. Sautéed kale with garlic and red chili flakes is an easy dish.
Brussels sprouts are in their peak season from September to February, this is the perfect time to change your mind about these infamous vegetables. Roasted in the oven with some Parmesan, olive oil and salt, Brussels sprouts make the perfect side dish. Or shred your Brussels sprouts and throw them in with apples, pomegranate seeds, feta cheese and walnuts and you have a fresh fall salad.
Cauliflower is one of the most versatile vegetables, making it extremely easy to find a way to incorporate into your meals. Cauliflower can be treated like a potato and mashed with garlic and butter. You can also use it to replace flour in many recipes such as pizza crust and tortillas. Roasted cauliflower is a great option to add to pasta dishes or eat on its own.
Fennel is a plant that can be used in many ways. The bulb, leaves and seeds can all be used in cooking. The bulb is yummy sliced and baked with carrots and other seasonings or shave the bulb and add the raw shavings to a salad. The seeds are great addition to salads, pasta sauces and meat marinades. Fennel leaves make a great salad or addition to another dish like an omelet.
Beets are an easy way to add color to your dish! Cooked beets with orange slices, greens and a balsamic dressing is a perfect winter salad. Pickled beets are a great way to store all of the fresh beets available. Beets can also be used in cookies, ice cream, cinnamon rolls and lots of other sweet treats. No matter what kind of dish you plan to use them in beets need to be on your shopping list!
They say you can’t have it all, but they’re wrong when it comes to this Fruit Pizza.
- 1 package of ready-to-bake sugar cookies
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1/2 tsp. vanilla
- 2 kiwi, peeled, halved, and sliced
- 1 cup strawberries, halved
- 1 cup blueberries
- 1/2 cup honey
Spray 12-inch pizza pan with non-stick spray. Press cookie dough evenly onto pan. Bake according to package.
Mix cream cheese, sugar, and vanilla in a bowl until fluffy. Spread evenly over cooked and cooled cookie dough. Top with fruit and honey. Chill for 1 hour before serving.
Fruits are absolutely delicious, but often tend to have some quirks that make eating them difficult. Here are a couple of hacks to make your fruit experience 10/10 every time.
Banana Ice Cream
Bananas are incredibly versatile- in fact, you can make healthy ice cream by blending the until smooth and freezing them.
Fresh Apple Slices
Keep apple slices from browning by soaking them in 2 tbs. of honey and 1 cup of water.
No Mess Pomegranates
To easily remove the seeds from the pomegranates, cut the pom in half and place underwater in a bowl. From there, use your hands to easily remove the seeds. Strain, serve, and enjoy!
Hull Strawberries like a Champ
Making fresh strawberry jam? Hull the entire batch with a straw. Starting at the bottom, simply push the straw up the middle of the strawberry for the perfect hull every time.
Left over Fruit
Have a couple of mix-and-match berries left over from a fruit salad. Put them in an ice tray, fill with water, and freeze for a refreshing and infusing water.
A tray full of red, white and blue and super sweet fruit too!
What you’ll need:
- 1 lb. strawberries, halved
- 1 container blueberries
- bag of mini marshmallows
- large marshmallows
Wash and slice strawberries in half. Wash blueberries. Form star with mini marshmallows in the middle of the platter. Surround marshmallows with blueberries to form circle. Line blueberry circle with strawberries. Cut large marshmallows in half and place around strawberries to form circle. Add another row of sliced strawberries. Enjoy!
Sweeten up your day with these adorably tasty Peeps fruit kabobs. They are the perfect snack, treat or appetizer for your Easter celebrations.
What you’ll need:
- Bunny Peeps, any color desired
- kabob sticks
Clean and cut fruit into 1″ squares and spear onto kabob stick. Top with a bunny Peeps and enjoy!
Try using other delicious fruits that are in season. Apples, blueberries, blackberries and raspberries would be a great option too.
Looking for a healthy snack for St. Patrick’s Day? Try these delicious fruit rainbow kabobs!
What you’ll need:
Cut kiwi and pineapple into ½ inch cubes.
Spear the fruit onto the skewer in this order: strawberry, pineapple, kiwi, blueberry, grape.
Take the rainbow skewers to a St. Patrick’s Day party or enjoy them yourself!
From August 1 – 31, available ONLY on Macey’s Anywhere, we’ve partnered with Augason Farms to offer three amazing items at 50% off the regular retail price. Included in this event are the freeze dried fruit and vegetable variety packs and the water storage kit. Also included below are recipes using the fruit and vegetable variety packs. For more information on Macey’s Anywhere, click here.
Start shopping now to take advantage of these great deals!
A convenient and economical way to indulge all your fruit cravings. With six fruits to choose from, you’ll have plenty of options to use in your favorite recipes, blend into smoothies, or as a nutritious snack right out of the package.
Sliced Strawberries, 1 pouch, 40 servings
Sliced Peaches, 1 pouch, 52 servings
Whole Raspberries, 1 pouch, 40 servings
Whole Blueberries, 1 pouch, 44 servings
Sliced Bananas, 1 pouch, 40 servings
Diced Apples, 1 pouch, 40 servings
Bonus: Apple Delight Drink Mix, 1 pouch, 16 servings
Total Servings: 256 servings, plus bonus servings of Apple Delight
Pail Size: 6-gallon pail with handle
Net Weight: 4 lbs 9.6 oz
Shelf Life-Unopened: Up to 25 years*
Chicken Raspberry Salad
- 8 cups mixed salad greens
- 3 cups cooked cubed chicken, cooled
- 2 cups Augason Farms Freeze Dried Whole Raspberries
- 1 package frozen sugar snap peas, thawed
- 1/4 cup chopped toasted pecans or slivered almonds
- 1 cup Italian salad dressing
- Toss salad greens with all remaining ingredients except dressing in a large bowl.
- Add dressing; mix lightly.
Packaged in 7 individual pouches, this delicious combination makes it easy to have a wide variety of vegetables to use in soups, salads and side dishes. Perfect for everyday use, camping and backpacking, or long-term emergency food storage.
Diced Potatoes, 1 pouch, 22 servings
Peas, 1 pouch, 30 servings
Cauliflower, 1 pouch, 60 servings
Broccoli Florets & Stems, 1 pouch, 30 servings
Sweet Corn, 1 pouch, 40 servings
Green Beans, 1 pouch, 40 servings
Bonus: Dehydrated Chopped Onions, 1 pouch, 24 servings
Pail Size: 6-gallon pails with handle
Net Weight: 4.4 lbs
Shelf Life-Unopened: Up to 25 years*
Broccoli and Cauliflower Casserole
- 2 cups Augason Farms Freeze Dried Broccoli, reconstituted
- 2 cups Augason Farms Freeze Dried Cauliflower, reconstituted
- 2 tablespoons chopped parsley
- 2 teaspoons grated lemon peel
- 2 teaspoons thyme
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dried breadcrumbs
- 1 tablespoon melted butter
- Preheat oven to 350˚F
- Toss reconstituted broccoli and cauliflower with minced garlic, then place in 2-quart casserole dish.
- Mix remaining ingredients and spread over vegetables.
- Bake until topping is golden brown, 35 minutes.
The 55-gallon water barrel is a durable container designed for water storage. The barrel is a closed water storage system with two fittings: 1 – 2″ BTR and 1 – 2″ NPS. The siphon pump is easy to use. It safely pumps water, fuels, paints and solvents. The Aquamira liquid water treatment drops are ideal for large water treatment (up to 60 gallons), but packaged small enough to fit into your pocket. The four-year shelf life is not affected by partial use of a bottle. It’s effective on bacteria, viruses and cysts.
No unpleasant aftertaste and meets stringent EPA guidelines. The bucket lid opener allows quick and easy opening of barrels, pails and buckets without lid damage.