[local eating] Farm share, week 12

[magid]

• four pounds of tomatoes (yay! even though they're all just plain red, no fancy heirloom ones)
  
• a third of a pound of beet greens (some with noticeable small beets still attached)
  
• a pound of chard in a variety of colors
  
• a bunch of parsley
  
• a head of lettuce (I chose red leaf, as always)
  
• a pound of summer squash (I got thin zucchinis and two-toned yellow-light green ones)
  
• a pound of yellow onions
  
• a melon (I chose watermelon over cantaloupe, since I've been jonesing to attempt watermelon-mint liqueur)(also, many thanks to Bbbsg and Chillguru for giving me their melon)
  
• a half of a pound of okra (suggestions please! I've never dealt with okra before!)
  
• a third of a pound of broccoli
  
• one and a half pounds of peppers (mostly green, a few purple)
  
• two small eggplants

Comments

Okra

[tapuz.livejournal.com]

Two ways to go.

Traditional Southern:
Cut into circles
Batter in cornmeal
Fry

New Orleans:
Saute onions and garlic
Saute tomatoes
Add okra
Season with hot sauce and a dash of molasses
Cook
Tweak seasonings

...or you could just skip ahead to making gumbo :-)

Re: Okra

[magid.livejournal.com]

The two things I heard suggested at the pickup were either roasted or pickled, both of which I'd assume would avoid the mucilaginous slime issue.