This week the muscadines are ripening.  The Muscadine is a native American grape that primarily grows in the southeast.  They have a wonderfully sweet pulp, tough skins and contain large seeds (the seeds are fine to eat and are beneficial to your health ). Researchers  have found that eating muscadines lowers cholesterol levels and the risk of coronary heart disease.  Muscadines  contain an organic compound thought to inhibit the start of cancer caused by certain chemicals.

  The 2^nd round of tomatoes are loaded down with beautiful tomatoes, the Sungold tomatoes are still coming on strong and the third round of tomato plants are covered with blooms.  The last round of squash plants are growing well and the sweet potatoes are almost ready to be harvested.

 The first round of fall starts are in the ground and the second round will be going in this week.  The heat and lack of rain has made the conditions less than ideal for these cool season crops .   A little rain would be wonderful right now however, the irrigation seems to be sufficient in keeping these plants alive.

Muscadine vines

2nd round of tomatoes

3rd round of tomatoes

Patty Pan Squash

This weeks CSA:

Muscadines

Tomatoes

Cantaloupe

Basil

Butternut Squash

Okra

Peppers

Recipes:

Penne with Butternut Squash Cream Sauce

1 lb penne or ziti pasta

2lb butternut squash

2 TBSP butter

1 onion, chopped

salt and pepper (crucial, do not skimp)

1 cup half and half

1/2 cup parmesan plus more to top

parsley

1. Preheat oven to 400. Cut squash in half lengthwise. Scoop out the seeds. Place cut side down on a roasting sheet and roast about 45 min until tender. When done, let cool slightly. Once cool enough to handle, remove any dark areas from the cut edge, then spoon the rest of the flesh into a bowl. Puree in food processor .

2. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup pasta cooking water.

3. Meanwhile, in another large pot or pan, melt the butter over medium-low heat. Add the onion and season with salt and pepper ; cook, stirring, until softened, about 6 minutes. Stir in the squash and half and half and bring to a boil. Mix in the pasta and the reserved pasta cooking water. Stir in the parmesan; season with salt and pepper.

4. Serve. Top the pasta with the parsley and more parmesan.

Basil Butter

Ingredients

1 1/2 cups loosely packed fresh basil leaves

1/2 pound butter, softened

1 teaspoon lemon juice

1 teaspoon seasoned pepper

1/2 teaspoon garlic salt

Directions

1.In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.

Roasted Okra

Although grilled okra is my favorite, I am not always able to grill it. This is a simple alternative
 okra

salt to taste

pepper to taste

olive oil spray

Preheat the oven to 450 F. Spray a shallow baking dish with olive oil, add okra, and season to taste. Give the okra one quick (1/2 second) spray with olive oil, and put them into the oven. Bake, stirring every 5 minutes, until okra is browned on all sides, about 15 minutes. Serve hot out of the oven.