Golden Gate Nursery Inc.







Pick up a Mojito mint plant from our greenhouse.  Place 10 mint leaves in a tall glass, squeeze in the juice from 4 lime wedges, muddle the leaves to extract the flavor, add 2 teaspoon of sugar, fill the glass to near the top with ice, add rum, fill with soda water, squeeze in 2 more lime wedges. Stir and taste, add more lime if necessary.  Other types of mint can be used but the mojito mint has by far the best flavor.

Zucchini ala G

1 medium size zucchini cut into thin slices (from your garden)

butter or margarine

parmesan cheese

spaghetti sauce

1/4 teaspoon basil

Heat butter in a skillet, add zucchini and cook until tender turning often, add sauce and mix well, serve and top with cheese and basil.

Fried green tomatoes from Telena K.

3 firm green tomatoes

1 cup flour

1 cup of buttermilk

1 cup yellow fine cornmeal 

1 teaspoon sugar

1 tablespoon butter

salt and pepper

vegetable oil  

Sauce: mayonnaise, hot sauce and sweet relish

1) Place sliced tomatoes on wire rack over paper towels, sprinkle with salt. Let drain 15 minutes and pat dry.

2) Season tomatoes with pepper, salt and sugar.

3) In separate shallow bowls dip in this order... flour-buttermilk-cornmeal .

4) Place back on wire rack for 10 minutes.

5) Heat oil in cast iron skillet, along with butter.

6) Fry tomatoes on each side until brown.

7) Place on paper towels to drain. Enjoy

White peach party sangria from Michelle T.

1 jug Carlo Rossi Chablis (or other white wine, 1 jug is approximately 5.25 bottles).

15 0z. brandy

10 0z. triple sec
5 cups of orange juice

5 cups of pineapple juice

10 oz. simple syrup (equal parts water and sugar boiled to dissolve, let cool).

15 oz. white peach puree (defrost a bag of frozen peaches and puree in a blender with a little water).

Fresh peaches, oranges, and apples sliced.

Place all ingredients in a large container and stir to mix. Refrigerate 8-48 hours and serve over ice. Cheers!

Serves 20.

End of summer green tomatoes from Elaine T.

small tomatoes pricked with a fork or large quartered green tomatoes washed

fresh or dried dill

garlic cloves sliced

celery sliced 1 inch pieces

cauliflower cut up bite size

hot peppers

Place the whole tomatoes in bottom of crock pot then add a light layer of dill, 3 cloves of garlic sliced, 3-4 hot peppers whole, cauliflower and celery pieces, repeat layers as needed using the cut tomatoes on the top layer. The cut tomatoes absorb flavor faster and can be eaten sooner.

Bring to a boil: 1 quart white vinegar, 2 quarts of water and 1 cup of pickling salt (non iodized). Pour hot mixture over layers, make as many brine batches as needed to cover. Store crock in cool place, allow 3-4 days before eating. You may find that the celery, garlic and cauliflower are as good or better than the tomatoes! Elaine Tracy



more recipes coming soon, send us your recipes and we will share them!