Summer Week 13

Contents:
Tomatoes, mixed heirloom cherries
Peppers, one bag of hot peppers (serranos and jalapenos) one bag of sweet (multicolored bells and banana peppers)
Basil
Butternut Squash (Steve Shied, Blanchard)
Apples (Little Red Barn Orchards)
Apple Pie Spice (cinnamon, nutmeg, allspice, cardamom)

The summer has gone by so quickly, I can’t believe this the last week of the summer Garden Club season. I hope that you enjoyed your membership and found at least one new item or recipe that you love. For those of you that are continuing, we are excited about the Fall season. As the weather cools down in the available crops will change dramatically. Winter squashes and all sorts of greens will make up much of the fall season’s offerings, though summer staples like tomatoes and peppers should hold out until the first frost in October. But, hey it is Oklahoma, and we never really know what the weather’s going to do! So goes the life of the farmer, entirely dependent on this force of nature. Thank you to all of you that participated in our little culinary experiment. Each of you made an impact during this summer by choosing to spend your food dollars locally and it really does make a difference for these small farmers.
Now on to this week’s food. The apples this week are great for baking. There are two varieties in the bag: Cortlands are the ones with the red blush and are tart. The bright green ones are a variety of granny smiths that may be sweeter than your average granny. Doug has made you an awesome apple pie spice blend to go with the pie recipe below.

Also, please refer back to Week 7 for some great salsa recipes for the peppers and tomatoes.

APPLE PECAN PIE

9" unbaked pie shell
1/4 c. chopped pecans
6 c. sliced, peeled Granny Smith apples
1 c. sugar
2 tbsp. flour
1 tbsp. Doug’s Apple Pie Sie
SPICY PECAN TOPPING MIX:
1/4 c. butter
1/2 c. brown sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. chopped pecans
Sprinkle chopped pecans in bottom of pie shell. Combine apples, sugar, flour, and apple pie spice. Turn into pie shell. Spread topping over apple mixture. Bake until apples are tender and pie top is a rich brown. Bake at 425 degrees for 40 minutes.
Source: http://www.cooks.com/rec/doc/0,1837,156187-227200,00.html

If you have any leftover green bags, please drop them off anytime and we will reuse them, but feel free to keep as many as you want.
Also, if you have comments or suggestions on how to improve Garden Club, please email sara@nativerootsmarket.com.

Thanks so much!