Our harvest list for September 17th includes: Kale (Dino & Curly or Winter), Salad Mix, Arugula, Tomatoes (Glacier, Striped German, Garden Peach, Martian, Cherokee Purple, & Green Zebra), Carrots, Hakurei Turnips (Japanese Salad type), Spinach, Radishes, Basil (Lemon, Thai, Cinnamon, Italian), Mustard Greens, Baby Bok Choi, Beets, Scallions, Broccoli Raab (Leafy type), Fresh Cut Flowers, Eggplant (Turkish Orange, Italian, Oriental (limited quantities)), Leeks (limited quantities), Celeriac, Collards, Swiss Chard, Lettuce (Green Romaine), Flat leaf Parsley, Sage, Oregano, Anise Hyssop, Mexican Tarragon, & Winter Squash (Butternut & Delicata). Fruit this week will be Nectarines, Pears, & Gala Apples.
This is the second to last delivery. We will be including a Questionaire as well as a self addressed stamped envelope. We hope that you will take the time to give us your feedback to improve our services. Also, if you have any wax boxes around your house we would love to have them back. Reusing the boxes really cuts down on our costs. We thank you all for your cooperation and support. Have a great week.
Another recipe donated by my mom: She has been making this recipe and using as many different veggies as possible. She tops it with different fruit salsas (peach, melon, tomatillo and traditional tomato)
Spicy Corn Fritters (adopted from http://www.elise.com/recipes/archives/005275spicy_corn_fritters.php)
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander (try fresh cilantro)
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels (cut from 3 large ears of corn)
4 large scallions, sliced
Grapeseed, Canola, Peanut or Coconut oil for frying
Sift together flour, baking powder, salt, ground coriander and cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.
Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot, spoon about 2 heaping tablespoons worth of fritter batter into pan to make one fritter, pat down with back of spoon. Cook 2-3 minutes on each side. Remove to a paper towel lined plate to absorb the oil. Makes approx 16 fritters. Enjoy.
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