Out of season cravings

I've been trying to eat seasonally, dutifully roasting my Brussels sprouts and trimming my parsnips  I've been exploring alternatives to the supermarket chains and trying to support the local economy by visiting small mom and pop businesses.
I found this site that lists what's in season month by month in your area.  March is slim pickin's in New England.  Coming from California it's especially hard to make the transition to a much smaller pool of local foods.  But even in Los Angeles where the stores are bursting with every conceivable fruit and vegetable, it can be deceiving because even there much of the produce comes from far afield.  
I recently gave into a craving for summer fruit.  I went to the store fully intending to get some nice apples or sweet potatoes, and came home with blueberries.  Lots of them.

 

As you can see my blueberries came from Chile.   

Blueberry Crisp:

• 4 cups fresh blueberries
• 1/2 cup granulated white sugar
• 1 tbsp corn starch
• 2 tsp lemon juice
• 1/3 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/3 cup flour
• 3/4 cup quick cooking rolled oats
• pinch of salt
• 1/2 stick softened butter (4 tbsp)

I just love these food under the facet shots!

1. Rinse your berries.  In a bowl combine the blueberries, granulated sugar, corn starch, and lemon juice, and mix to combine evenly. Pour into a baking dish.
   
   
2. In the same bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended. Spread the mixture over the berries and bake at 375 degrees F. for 40 minutes.

I had a heavy hand with the butter