Living in North American makes it incredibly easy to gain access to all sorts of fruits and vegetables year round. It has become so easy that as consumers, we have forgotten what grows when. Part of eating for wellness is making an effort to eat more locally which often allows for proper harvesting, a lower environmental impact and a positive economic impact for your community. It is quite simple. If you live in Quebec and buy Quebec fruit, farmers will be able to contain more nutrients within the fruit by allowing it to ripen naturally on the parent plant. By only transporting within Quebec, there is a shorter transportation time and Quebec farmers will be supported and happy! The consumer will be happy as well, knowing they are getting food that isn’t made in a large plant that is often focused on yield rather than quality.
Although we are blessed to have all these amazingly delicious fruits and vegetables year-round, I do urge you to stay in tune with what is in season and to buy local whenever possible. Although it can be more expensive, there really is nothing more gratifying then walking through a farmers market and knowing you are getting quality food while supporting your community. Don’t get me wrong, you will find me at Provigo, Loblaws etc… But I do make it a point, especially during the summers, to make it to farmers markets as much as possible. And its not always more expensive! That delicious (but expensive) iconic Quebec maple syrup you get in a can is actually half the price at Atwater Market! That alone is worth making the trip over!
So… what is in season now you ask? I know my readers come from all over the world so it truly depends on where you live. My advice is to find a well accredited website in your area and do a research. If you live in Quebec (comme moi!) you can click here for an amazing chart of what is in season monthly!
If you take a look at that chart, you will see that both peaches and blueberries are in season during the month of July. In honour of their deliciousness I have made a wonderful crumble to celebrate! I highly recommend Jean-Talon, Atwater and Maisonneuve markets which are the largest here in Montreal. If you live elsewhere, you can check online for the best markets in your area. It is also worth it to check out small family owned grocery stores which often have the best produce and alternative products. Weekends are the best for making a day out of market and grocery store adventures. Drive a little further than you would normally, and you will be blown away with what unbelievable produce is available coming right from your hometown.
Now on to the food. I love fruit desserts. Pies, crumbles… you name it, ill eat it. They are so easy to make and so very versatile. Any fruits you like will work and if you can’t find whats in season, you can use frozen fruit as well! How easy is that. I love mixing cherries, strawberries and apples. The possibilities are endless.For this summer crumble, I am using two fruits that are in season, but if you want to make this in the winter time, you can freeze the fruit yourself in freezer safe bags, or buy frozen peaches and blueberries at your grocery store. If you use frozen fruit, make sure to let them thaw and drain some of the liquid otherwise you might end up with a soggy crumble! Also, I like to leave the skin on my peaches for a more rustic dessert. If you hate the skin, feel free to peel it off.
You will also notice that there is a large amount of topping for this crumble. The topping is my absolute favourite part so I always like there to be an abundance! That is really the beauty of home cooking. Being the chef allows you to alter and adapt your dishes to how you, friends and family like it best! If you find theres too much topping for your pie, you can pour the mixture onto a sheet pan and bake for about 45 minutes for a perfect granola! As always this recipe is free of gluten, dairy and refined sugars. It is also vegan! Bon Appetit!
• 2 cups gluten free oats
•4-6 drops stevia
• 1 tsp vanilla
• 1 cup walnuts
• pinch of salt
• 1 heap tbsp arrowroot starch
• 1/2 cup coconut oil (not melted)
• 1 tbsp cinnamon
• 1/3 cup maple syrup
• 4 ripe peaches (sliced)
• 2 1/2 cup blueberries
• 2 heaped 2tbsp arrowroot starch
• juice and zest of 1 lemon
1. Prehead oven to 350 F. In a large bowl, combine all the filling ingredients until well coated. Set aside.
2. In a food processor, pulse all the topping ingredients until crumbly. You still want some texture here so do not over pulse! Make sure to use coconut oil in its solid state and not melted.
3. Pour fruit mixture into ramekins or pie dish. Using a spoon, pour desired amount of topping onto the fruit. Bake for 50-60 minutes or until the fruit is bubbling and beginning to pour over. Let cool for 10 minutes before serving.