Greetings! Another week of a tasty harvest! Look for some new items in your box from McClellan Organics. This week Bryan has started picking spaghetti squash and butternut squash. Apples are coming in from up north....tastes like FALL! The boxes will contain spaghetti squash, butternut squash, onion, sweet potatoes, granny smith apples, green kale, green beans and sweet corn! Yes organic sweet corn!! If you are as excited each we as we are please share the news with your friends and remember, for each friend you get to sign up we will give you a 5% discount on your next 4 week subscription!!! Also, to help us out and to recycle, please bring your empty boxes back each week. We greatly appreciate you! Thank you! Spaghetti Squash I Rated: Submitted By: JamesPhoto By: Beth Wand SidellPrep Time: 15 MinutesCook Time: 30 MinutesReady In: 45 MinutesServings: 6"Strands of baked spaghetti squash are tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories."Ingredients:1 spaghetti squash, halved lengthwiseand seeded2 tablespoons vegetable oil1 onion, chopped1 clove garlic, minced1 1/2 cups chopped tomatoes3/4 cup crumbled feta cheese3 tablespoons sliced black olives2 tablespoons chopped fresh basilDirections:1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.2.Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.3.Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.4.Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve Warm
Greetings!! This week your box contains the following: red potatoes, carrots, kale, apples (yay), Harvest Moon cucumbers and from McClellan Organics: yellow squash, green beans, eggplant, zucchini and bell peppers!! YuM YuM!! Have you been to the Bainbridge Farmers Market on the Square??? Every Saturday morning starting at 8am until 12 noon. It is really a nice way to start off your day! Come see us! If you would like to switch your pick up location to there we will be happy to accommodate !! Also, please email me your favorite recipes that you have either discovered or made up using some of your goodies from your box!! Would love to share them! Thank you for making us your farmers! Squash Fritters Rating: 51
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 20 fritters
Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.
Greetings!! Whew!.... been a very busy week. First off we participated in the new Bainbridge Farmers Market on the Square this past Saturday and had a ball!! What a class act! Kudos to all who helped with putting it together. We are definitely coming back this week and every week and you should come join in the fun! We are adding that location as an option to picking up your weekly box of organic veggies. Wednesday we were at New Leaf Market in Tallahassee from 4-6 pm meeting and greeting with their customers and signing them up for our "from farm to table" CSA program. So if you have any friends in Tally that would like to join, please help us spread the word! Thursday is Albany's day and so happy with how that is growing....also went by Moultrie today before dropping the boxes off and picked up a fresh load of Sparkman's Cream Valley milk. I still think its so cool to go directly to the dairy farm to get it. Let me tell you if you have not tried the chocolate milk yet you are missing out! Boxes this week contain from McClellan Organics: yellow squash, zucchini, cucumbers, eggplant and cucumbers. Along with russet potatoes, onions, cabbage and pears. Robert picked his first box of cucumbers this week out of the green house and I had one at supper tonight and it was delicious....so be looking for those to be in your boxes very soon. The tomatoes are coming along starting to bloom so I ordered the bumble bees today, so they still have a way to go. This week I am sharing two tasty recipes a member emailed us that they tried and enjoyed. Thank you Cathy! I invite any of you to share any recipes you like especially if they involve using fresh veggies!
Hi Everyone! We are very happy to be back open! Our CSA "from farm to table" program is up and running. We had I think the best box this week: yellow squash, potatoes, carrots, zucchini, eggplant, kale, cucumbers, pears and bananas! Whew now that's a box full! Never too late to join! Runs every 4 weeks, stop or start anytime!
Very happy to announce that we have a new pickup location in Tallahassee! New Leaf Market located on Appalachee Parkway. We will be there every Wednesday from 4pm till 6pm for you to pick up your box. Please check them out! and please tell your friends that live in Tallahassee that love to eat healthy about us! https://www.facebook.com/NewLeafMarketCoop Also....have you heard about Bainbridge Farmer's Market??? Starting this Saturday Oct. 11 from 8am until 12 noon located in the town square. We will be there! We are adding that location and time frame for our CSA "from farm to table" program!!! Come see what its all about! Harvest Moon is doing our best to making eating healthier an easier choice!
Eggplant Parmesan For the Slow Cooker Time: 30 MinutesCook Time: 5 Hours Ready In: 5 Hours 30 MinutesServings: 8"Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven."Ingredients:4 eggplant, peeled and cut into 1/2-inchslices1 tablespoon salt, or as needed1 cup extra-virgin olive oil, or as needed2 eggs1/3 cup water3 tablespoons all-purpose flour1/3 cup seasoned bread crumbs1/2 cup grated Parmesan cheese1 (32 ounce) jar prepared marinarasauce1 (16 ounce) package mozzarella cheese, slicedDirections:1.Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.2.Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.3.Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.4.Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from Allrecipes.com 10/9/2014
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