Hello, We hope you all have enjoyed receiving your organic boxes as much as we have enjoyed putting them together. It was a fun challenge trying to pair up the veggies and fruit with McClellan's harvest each week and our tomatoes. Harvest Moon Market will be closing July 4th for the summer. We will open back up sometime in September. I will still be in contact with you all in our news letters and you will be the first to know when the CSA starts back up. These next few months we will be cleaning out the greenhouse and getting it ready to replant tomatoes. Also, we are moving along slowly but surely with our certification for the green houses as well as the farm land. Our goal is to have it completed before the next crops go in! Hopefully, that will mean that along with McClellan Organics, we will be able to provide even more varieties of organic produce in your boxes! Harvest Moon Market and McClellan Organics appreciate you letting us be "your" farmers and for making a decision to "keep it local". We look forward to the next season!! Have a safe and fun filled summer!
© Quentin Bacon Layered Eggplant, Zucchini and Tomato Casserole Contributed by Marcia Kiesel
Hello Everyone! Hope you have been enjoying your weekly box of fresh veggies! Next week will be the last week for this farming season. :( We will be closed for the month of July and August but looking forward already to opening again sometime in September, depending on the farm and planting schedule. I want to thank you for participating in our CSA and hope you all will join us in September. I would really appreciate any feed back good or bad that would help us to keep improving our "from farm to table" program. Do you like the idea of adding the option of dairy and meat products? How do you feel about organic breads? We welcome your ideas. This week your box should contain all or most of the following: cabbage, carrots, sweet potatoes, kale, blueberries and from McClellan Organics: yellow squash, zucchini, eggplant, cucumbers and bell peppers. Speaking of McClellan Organics, Bryan was invited to attend a "meet and greet" your farmer at the Krogers in Snellville Ga., where he proudly had all of his produce on display to help promote Georgia Grown and to help spread the benefits of eating locally grown! Have a good week!!!
Adapted a bit from Simply Recipes
Yield: About 10 2 1/2 inch fritters
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic
Preheat oven to 200 degrees. Have a baking sheet ready.
Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.
Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.
Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
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