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From the Garden this Week, September 16, 2021...

From the Garden this Week…

Corn, Green Beans, Tomatoes, Hot Peppers, Okra, Mixed Greens, Lemon Balm, Basil, Dried Bay Leaf Sprigs, Pluots and Peaches


Coming Soon…Winter Squash



Using your Produce… by Julie Moreno


This week we continue in our shoulder season, where the summer vegetables slow down, but we are not quite ready for fall. We are bringing in a fan favorite to sweeten these shortening days: Lemon Balm cookies! PBS’ Aube Giroux has a lot to say about the perks of this underused herb: “Lemon balm is a perennial in the mint family. Its scent is quite intoxicating and lemony, hence the name. It is known for its numerous medicinal properties including its calming effect on the nervous and digestive systems, and its high antioxidant content. Preliminary studies have even shown it could promote brain health and memory!” Lemon balm is a mild flavored herb that is perfect for seasoning chicken or fish, or of course, cookies. Try to use it as soon as possible, the flavor doesn’t last in the fridge.


Lemon Balm Cookies


2 tablespoon minced lemon balm leaves

1 teaspoon lemon juice

1 cup butter, softened

⅔ cup sugar

1 egg

2⅓ cup all-purpose flour


In small dish, combine the lemon balm and lemon juice, press mixture with back of spoon to blend. In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in egg & lemon mixture. Gradually beat in flour & salt. Roll the dough into a log and the wrap with parchment or waxed paper. Refrigerate until firm about 2-3 hours. Preheat oven to 350 degrees. Unwrap the dough and cut into slices about ¼ inch thick. Bake 8-10 minutes on a cookie sheet lined with parchment paper. Remove from the oven when slightly golden brown around the edge. Let cool and enjoy.


Southern Fried Okra