I hope you've all had a chance to get outside and enjoy some of our awe-inspiring sunny summer days. Our family is looking forward to our now annual National Park road trip. This year we’re exploring Northern California and Southern Oregon parks. Call me if you need any tips on road trips with four kids or if you’d like my bias opinion on the value of our National Park system. We’ll be on our twelfth park in three years after this trip.
Further down on this post find my tried and true recipe for a fresh fruit crisp, over the years I’ve had a number of friends and family ask me for the recipe.
Also the market numbers that were available when I created my summer report ran through the end of May, June Numbers are just out. Here’s an update
To update you on the current trends in the market based on June numbers:
· Inventory is growing but not on pace to meet continued strong demand, which translates into continued price appreciation.
On the Eastside
· Inventory grew by 11% in June, but is still 21% lower than a year ago.
· Pending sales this month are the highest in June since June of 2005.
· Inventory grew by 9% in the last month, but is still 15% lower than a year ago.
· Pending sales this month are the highest in June since June 2007.
Fresh Fruit Crisp a Summer Treat
The origins for this recipe came out of a Calphalon Weeknights cookbook I received as a part of a wedding present, since then I’ve altered it a little to make it my own. I’ve used this recipe over the years on various fruit combinations, but my favorite is a combination of apple and blueberry. The added bonus for this recipe is the relatively healthy choice of ingredients.
5 Apples, various varieties – Peeled, cored and cut into wedges, ¼ inch think.
1 ½ – 2 Cups Blueberries
1 ½ Tbs Flour
1/3 cup Sugar
1 ½ tsp Ground Cinnamon
2/3 cup rolled oats
1/3 cup flour
½ cup brown sugar
½ cup chopped pecans
3 Tbs soft to melted butter
Mix the ingredients for the fruit layer and place in a 9 x 13 casserole dish. Mix crumble ingredients together and place evenly on top of fruit. Bake at 400 for about 30-40 minutes.