Greentree Naturals CSA Newsletter - September 3, 2014

Fresh from the Garden News

 "For summer there, bear in mind, is a loitering gossip, that only begins to talk of leaving when September rises to go."
-George Washington Cable

The mornings are cool enough that we are closing up the hoop houses and high tunnel now to keep the plants warmer at night. The crops that are growing outside are certainly noticing these 45 degree nights. I have to say that I much prefer garden time when it is cooler and I am happy that the long hot days of summer are behind us. While the heat is good for most of the crops, it is not so good for us who toil away in the gardens. We do work under beach umbrellas, though our beach is the garden, and they protect us from the sun. I think we can put the umbrellas away now.

As we count down to the end of the growing season, there are a few things that are available as "extras". The basil is bountiful, as is the garlic if you wish to order some for making pesto. We sell per farmer's market price, so just email me if interested in ordering.

WHAT'S IN THE BAG:

Sweet corn—certified organic/non-gmo

Carrots—The tops are excellent for carrot top pesto or added to soups or stew.

Green bunching onions

Lemon Cucumbers– small and full of flavor.

Sun Gold tomatoes

Summer Squash—Patti pans and zucchini; shred and freeze in 2 cup portions for winter recipes. The patti pans can be used just like zucchini for any recipe.

Eggplant—Japanese type; great for stir-fry!

Italian broad beans—Cut into 2" pieces and sauté in a hot skillet with garlic till tender; sprinkle with fresh parmesan.

Cabbage

Cutting celery—It looks like Italian parsley, but it is actually celery. Use just as you would regular celery.

 Recipe: Fresh Corn Salad

• 5 ears of corn, shucked
• 1/2 cup small diced red or green onion
• 3 TBS cider vinegar
• 3 TBS olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup julienned fresh basil

Directions: In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and immerse in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Recipe: Zucchini Fritters:

Squeeze out as much liquid from the zucchini as possible.

• 1 1/2 pounds zucchini (about 3 medium), grated
• 1/2 teaspoon kosher salt plus more for seasoning
• 1 large egg
• 1/4 cup all-purpose flour
• 3 tablespoons finely chopped fresh chives
• 1 tablespoon cornstarch
• Freshly ground black pepper
• 1/3 cup vegetable oil

Fritters:

• 1 1/2 pounds zucchini (about 3 medium), grated
• 1/2 teaspoon kosher salt plus more for seasoning
• 1 large egg
• 1/4 cup all-purpose flour
• 3 tablespoons finely chopped fresh chives
• 1 tablespoon cornstarch
• Freshly ground black pepper
• 1/3 cup vegetable oil