Contents:
Plums (Freedom Farms. Blanchard)
Peaches (Peach Crest Farms, Stratford)
Squash (Freedom Farms. Blanchard)
Sweet Pepper mix  (High Tides)
    Corbachi: long curly
    Key West: long green, a Cubanelle hybrid
    Romainian Rainbow: white-pale yellow
    Green Bell
Sweet Basil  (High Tides)

Greetings Garden Clubbers!
We’ve been really blessed this year with a great local fruit crop! I hope you enjoy your peaches and plums. I’ve included an awesome peach pie recipe on a separate page (source: http://www.vermontmysticpie.com/recipes.asp). Ignore the line about the top crust, there is an error in the recipe, it is a single crust pie with a pecan topping. Use native pecans for the topping-YUM! The first time I made this pie, two people told me it was the best peach pie they’d ever eaten. I can’t take credit for that. if you start with good peaches, the rest is easy and the bit of cayenne really add to the flavor.

Squash Puffs with Garlic Aioli

• 3/4 pound yellow squash (or other squash), about 2 medium, cubed

• 1 egg, beaten
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 medium onion, grated
• vegetable oil

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.

Makes about 2 dozen.

Aioli

• 3 garlic cloves, chopped
• *1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 2 turns freshly ground black pepper
• 1/2 cup olive oil                         

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.