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.
Hello Everyone! These weeks are flying by! We are into our 5th week already and starting off with a bang! Each week we are growing more crops and more members! I think a lot of us (that includes me) are realizing the importance of "what" we eat and getting more aware of "where" it comes from. It is interesting that we know our Doctors, teachers, mechanics that work on our cars etc... and yet we do not know who grows the food we eat daily. I am starting to read the labels on food products, becoming more interested in "is it REAL food"? Do I know what each ingredient is? Can I even pronounce it? Well with our fresh fruit and veggies that worry is NOT there....I know where and how it was grown. Which is making it a whole lot easier to feel good! Eat good! This week's box will contain: bananas, sweet and/or russet potatoes, celery, carrots, iceberg lettuce and swiss chard & strawberries from McClellan Organics who is busing planting this week yellow squash, zucchini, peppers etc... so we have so much to look forward to!
Recipe: Greens and strawberry salad
Prep time: 10 minutesServes 4 This recipe may remind you of those spinach-strawberry salads with poppy seed dressing that were popular a while ago. You can make this salad with lettuce, spinach, arugula, tender young Swiss chard leaves or whatever leafy green you prefer, alone or in combination.The addition of other spring greens and walnuts and the lighter dressing update this gorgeous salad. Roasted fresh beets would be another springtime addition.Adapted by the Atlanta Journal-Constitution from a recipe provided by Margie Thorpe, www. vegetablehusband.com.INGREDIENTS1/2 cup chopped walnuts 4 1/2 teaspoons extra-virgin olive oil, divided 1 stalk green garlic, thinly sliced 2 cups sliced strawberries 1 bunch small green onions, thinly sliced 1/2 cup (2 ounces) shaved and crumbled Parmesan1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 2 teaspoons aged balsamic vinegar 4 cups butter lettuce, leaves torn into bite-size pieces INSTRUCTIONSIn a small dry skillet, toast walnuts over medium-low heat, stirring frequently, until lightly browned, about 4 minutes. Transfer walnuts to a salad bowl and allow to cool.In the same skillet, heat 1 teaspoon olive oil over medium heat and add green garlic. Sauté just long enough to bring out the aroma, about 1 minute, and add to the walnuts in the salad bowl.In a medium bowl, combine strawberries, green onions, Parmesan, pepper, salt, vinegar and remaining 3 1/2 teaspoons olive oil. Toss gently to combine.Arrange greens on serving platter. Top with strawberry mixture and sprinkle with walnut-green garlic mixture. Serve at once.Per serving: 220 calories (percent of calories from fat, 67), 9 g protein, 10 g carbohydrates, 3 g fiber, 17 g fat (3 g saturated), 8 mg cholesterol, 257 mg sodium.
Read more here: http://www.sacbee.com/2013/05/29/5453413/recipe-greens-and-strawberry-salad.html#storylink=cpy
Greetings Fellow CSA Members!! This week your box should contain the following: Fuji Apples, Baby Bella Mushrooms, Russett Potatoes, Yellow Onion, Harvest Moon Tomatoes, carrots and from McClellan Organics; strawberries and either chard or kale. Bryan McClellan said that in the coming week he will be picking onions and carrots with yellow squash, zucchini, bell peppers, cabbage, eggplant, cucumbers and more to come. Look what we have to look forward to! Here is some food for thought!Having the option to purchase locally grown food has many benefits. Michigan State University Extension suggests the following benefits of buying locally grown food.
1 butternut squash
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
3 tablespoons unsalted butter
2 sprigs rosemary
1. Preheat the oven to 375 degrees.
2. Cut the butternut squash in half lengthwise and scoop out and discard the seeds. Place flesh side up on a baking sheet.
3. Drizzle with the extra virgin olive oil and season with the salt. Where the seeds were removed add 1 tablespoon of butter and 1 rosemary sprig to each half.
4. Cover the butternut squash tightly with aluminum foil and bake in the oven for 45 minutes or until tender.
5. Remove from the oven and uncover. Let cool until you can handle it. Scoop out the flesh of the butternut squash.
6. Heat the remaining 1 tablespoon butter in a large sauté pan over medium high heat. Once melted and bubbling, add the cooked butternut squash. Gently tossing around until a golden brown texture begins to form.
7. Transfer to serving dish. This side dish is ready to serve family style.
Courtesy of: Mary Linsley
Roasted Pecan Baked Ham
1 bottle, 12 oz Blackberry Patch Roasted Pecan Syrup
1 medium (10-12 lbs. ham)
1/2 cup water
Preheat oven to 350 degrees. Place washed ham in deep, foil-lined pan. Pour 1/2 bottle (6 oz.) Roasted Pecan syrup evenly over ham. Add 1/2 cup water to bottom of pan. Bake for 1 hour, 15 minutes. Remove ham from oven, pour remaining syrup evenly over ham, replace & bake for another hour, 15 minutes. Remove ham from oven. With a baster, baste ham once more with juices from bottom of pan. Cut & serve.
*Roasted Pecan Syrup can be substituted with any of our other delicious fruit, nut or maple blend syrups!
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