Doc Martins have arrived!

At last, the Doc Martin Limas have come to full season. We picked over 20 crates in the last few days—we have plenty available for sale by the pound or by the case. Enjoy them while you can.

The pies have been spectacular this summer. Marie, the pie baker behind My House Cookies, has been turning out some amazing specialties this summer. All different in-season fruit varieties and a superb Key Lime.

And although they signal the impending end of summer (which for many must be a good thing this year!) the local apples and Asian pears have come in. 

Recipe of the Day

Lemon-Zucchini Cornmeal Cookies

(modified from Martha Stewart)

ingredients:

1/2 cup smart balance (or pure butter)

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup whole wheat flour (you could also used unbleached flour)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

method:

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.


(picture and recipe submitted by CSA member Laura Novak)