August was a great month for the farm! And following the rough, cold, wet spring that hurt our cool-season crops, we needed it. We’re happy to report that the long, hot days of August have our heat-loving veggies thriving and as a result, we’ve seen increased yields of Roma beans, Burgundy beans, Pinkeye Purple Hull peas, sweet and hot peppers and our eggplant and okra are really starting to come on strong. We’ve been thrilled to see August CSA boxes filling up with more food and are looking forward to a productive fall.
In the coming weeks, we’ll be distributing sweet potatoes, kale, carrots, radishes, green onions, collards, broccoli, and lettuces.
Okra is our featured vegetable this week. For all you okra enthusiasts out there, this must be your favorite time of year! This heat-loving cousin of cotton and hibiscus is really starting to come on strong. Now, if you’re one those it’s-too-slimy people, we encourage to give okra another chance. Perhaps you were simply scared by an ill-prepared okra dish that reminded you of something you might find on the surface of a pond…However, there are ways to cut down on the slime-factor. Try grilling or roasting okra (high heat=less slime), marinating in vinegar and salt before cooking or cook with tomatoes (the acidity of both will counteract the sliminess), or just pull out your iron skillet and fry some up!
Try this easy recipe for
Preheat a grill to medium high. Toss 1 pound okra with 1 tablespoon vegetable oil and 3/4 teaspoon each salt and smoked paprika. Thread the okra across 2 skewers, leaving a bit of space between each piece. Grill until tender and charred, 4 to 5 minutes per side.