go to freshfarmmarkets.org August Reflections It was August, the most open-handed and beloved of months, a robust paterfamilias who, with armfuls of succulent fruit, strolls in the melon fields and vineyards, spattered with sediment from the wine-making, a holy double-chinned, triple-bellied, vertical-tailed Satyr, great is his grace! ~ Nikos Kazantzakis, Report to Greco Visit us at www.freshfarmmarket.org Oyster Mushroom Fritters A wonderful hors d’oeuvre and when cooked at the proper temperature, these are not at all greasy. Serves 4 to 6 1 pound oyster mushrooms 2 egg(s) 2/3 cup half and half 2 teaspoons soy sauce 1 teaspoon salt 1 cup all purpose flour a dash of cayenne pepper 1 quart corn oil Heat corn oil to 400 degrees in a wok or 4-quart saucepan. (At this temperature, a drop of batter will sizzle, but not burn.) Clean and separate mushrooms. Prepare a batter by combining eggs, half & half, soy sauce, salt, flour and cayenne pepper. Whisk until smooth. Submerge 3 or 4 mushrooms in the batter. Remove with a fork, allowing the access batter to drip off. Place in the hot oil for 30 seconds keeping the mushrooms separated and turning them until golden brown. Remove from oil and drain on paper towels. Continue cooking until all mushrooms are done. Serve immediately.