July 26, 2011
“Livin' la Vida Okra”
Here's what “The Heritage Farm Companion”, a membership publication of Seed Savers Exchange, has to say about okra in the summer 2011 edition: “Okra is a vegetable that provokes extreme reactions. It is perhaps most beloved in New Orleans, where it is a staple of Creole cooking....Yet the most common complaint is the plant's mucilaginous nature (okra pods secrete mucilage, a viscous poly-saccharide, when cut). To put it simply, okra is a slimy vegetable. But the gooey mess which inspires disgust in some is also okra's best culinary asset. Okra is often used in combination with other vegetables and foods-- its mucilage acts as a thickener that absorbs and concentrates the flavor of spices and other foods.....” Okra is originally from Africa, but because of its delicious flavor and red hot Latin beat, has now conquered he world, just like Ricky Martin! Okra is one of my personal favorite vegetables, which is maybe why I put so much effort into growing it, instead of something which people actually like, such as corn. I can't stand corn. Yuck. How do I prepare okra? Slice into ¼ inch slices above the stem. Sauté in butter until bright green, not very long. Add salt and that's all there is too it! Or use the recipe below graciously submitted by your fellow shareholder Donalee Unal.. Thanks Donalee! Okra will be showing up in your boxes on a rotational basis unless you email us requesting not to receive any more.
In your boxes:
Lettuce
Tomatoes
Onion
cucumber
an eggplant
a zucchini
carrots
garlic
okra if you didn't get it last week
Cucumbers are starting to show a few battle scars due to the fact that these vines are nearing the end of their productive lives. Don't worry, liberal animal rights people-- we won't plow these cukes under when we're through with them, rather they will be transplanted to a retirement field where they can peacefully graze and chew their cud until they reach the natural end of their days.
Carrots presumably need no introduction. This variety is called “red cored Chantenay” although the cores look pretty orange to me. Some people try to eat the tops, but I find they are much better put to use to make friends with a horse or a rabbit, if you know any.
I realized I was a little unclear about the basil care and storage last week. Only the stems of the basil should be in water, not the whole plant. If you did put the whole thing under water and it got slimy and gross, which it will, please let me know and I will send a replacement along next week.
We are planning to have a potluck and weed tour sometime in September. When can you come? The 17th is out because Dana's brother is getting married and I need to help drag him to the altar.