First Rain Farm picked over 600 pints of tasty, organic red and golden raspberries for kids to taste during September’s Harvest of the Month! Four local schools with on-campus classes distributed these tasty treasures directly to students, and the rest of delicious berries went to school meal providers across Nevada County so they could be included in to-go lunches for distance learners. What a fresh treat!
First Rain Farm, located in Nevada City, is a no-till, certified organic farm that provides a wide range of fruits and vegetables to Nevada County. Tim and Kat Van Wagner operate this family farm, and one of the beauties about of these raspberry varieties is that they taste incredible just as they are! When the Van Wagner family isn’t just eating them fresh off the cane, Kat likes to blend them into goat kefir with a bit of local honey, or make these Raspberry PB&J Crumble for a delicious and healthy treat – see recipe below.
You can get these delicious First Rain Farm raspberries by the pint, half flat or flat at the Saturday Farmers Market in Nevada City or the First Rain Farm online store.
PB & J Crumble Bars
serves: Makes 8 bars
1 cup raspberries
1 teaspoon chia seeds
1/4 cup plus 2tbs of coconut sugar
2 tbs natural peanut butter
3 tbs melted coconut oil, plus extra to grease the pan
1/4tsp vanilla extract
3/4 cup rolled oats
1/3 cup light spelt flour, whole spelt, gf all purpose flour and any what based flour
1/4 tsp baking powder
1/4 tsp sea salt
Preheat the oven to 375 degrees F. Lightly grease an 8X4 loaf pan with coconut oil. Line the pan with parchment paper and grease the paper. Set aside.
In a small saucepan over medium heat, combine the raspberries, chia seeds and 2tbs of coconut sugar. Cook this mixture until the raspberries are broken down and jammy, about 3-5 min. set aside to cool
In a medium bowl, whisk together the remaining coconut sugar, peanut butter, coconut oil, and vanilla. To this mixture add the oats, flour baking powder and salt. Stir with a spatula to combine. Reserve a 1/4 cup of this oat mixture press the remaining oat mixture into your prepared loaf pan, evenly covering the bottom. Press it in firmly! Bake the crust for 10 min.
Once the crust has par baked, remove it from the oven. Spread the raspberry mixture over the surface of the crust, covering it evenly. Sprinkle the reserved oat mixture over the top. Bake the bars for 25-27 min. or until top is slightly browned and the filling is bubbling.
Let bars cool completely before removing from the pan. Slice into desired size bars and enjoy!!!