[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.

[magid.livejournal.com]

So far: all the eggplant, summer squash, and peppers were roasted, also some onions and tomatoes. The beet greens and chard were sauteed with onion, walnut, and feta. One of the watermelons has gone for a batch of watermelon-mint liqueur, the rest eaten. The parsley is likely to go to my Shabbat hosts.

Want the rest of the season's farm share?

[pingback-bot.livejournal.com]

User surrealestate referenced to your post from Want the rest of the season's farm share? (http://surrealestate.livejournal.com/594609.html) saying: [...] er of our Red Fire share. While I realize I haven't been excessively positive about them this year, they have really been improving this month (I'm behind in my posts) and generally do ramp up as the season progresses. Also, there are still plenty of pick-your-own options with more to come, which can really add up: you can get many quarts of beans, tomatoes, tomatillos, all the herbs you want, plus raspberries, husk cherries, hot peppers, and more.

Pick-up is Thursdays (so, today) in Somerville and there are eight left. Cost is pro-rated based on season price ($26/week), despite the fact that late season is much heftier, so you totally win out there. (See another share member's report of last week's pick-up. [...]