Circle S Farm CSA delivery Monday, September 11 and MSFM pick-up Wednesday, September 13

“No one ever remembered a nice day. But no one ever forget the feel of paralyzed fish, the thud of walnut-sized hail against a horse’s flank, or the way a superheated wind could turn your eyes to burlap.”
Erik Larson

Today, I am feeling the coming storm.  Worrying about the people who are in the line of destruction…misplaced, or sitting in their homes while mother nature wreaks havoc.  Worrying about what will happen here.   Hopeful that our animals will find shelter, that our chicken house won’t blow over like in the tornado.

But – I will be delivering tomorrow.  It may arrive early if it looks like the weather is going to be terrible.    I have picked  a few things today to be ahead of the game.

I’m giving you a last taste of summer this week with okra, peppers and summer squash.  After that – it will most surely be fall!

What’s in the bucket:  red and green lettuce, mustard greens, kale, summer squash, okra, peppers, apples.

What’s at market:  red and green lettuce, kale, turnips with greens, collard, apples, beets.

I have been putting the lettuce and greens in bags to prevent wilting from wind or sun.  I dunk them in water to get most of the dirt off first, then drain, but the lettuce is usually still holding water when it goes in the bag. If you want lettuce and greens to keep longer, but don’t have time to wash and spin everything, just take it out of the bag, lightly dry it with a paper towel or dish towel, turn the bag inside out (dry side) and put the lettuce back in.

There are only so many things you can do with okra.  I’m not a slimy okra and tomatoes person, so I am limited to other, non-slimy okra dishes.  Honestly, my favorite way to eat okra is raw.  That won’t work with okra that has been sitting around for a long time, but if it is fresh and green – yum.

My second favorite way is roasted (or grilled – but who wants to fire the grill up just for okra?)

Roasted Okra (throw some squash and peppers in too if you feel like it):

  1. Cut okra in half lengthwise leaving the cap on (yes it is edible:))
  2. toss with olive oil to coat, salt, pepper and any other seasoning that you think will taste wonderful.  Sometimes I mince a little garlic to stir in, and sprinkle it with Worcestershire.
  3. Spead out on a cookie sheet and roast at 375 until the top starts to brown, then flip and roast until golden brown.  Do not overcrowd cookie sheet or it will be hard to flip.

Happy Eating, Happy Hurricane, stay safe and thanks for buying local food from Circle S Farm





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