ewe and lamb by Kyle Fraaza

Tuesday, July 30, 2013

Week 8 Veggie Share

This weeks share included:
Summer Squash, Patty Pans, Okra, Lettuce, Beets, Turnips, Cumbers, and Radishes, Swiss Chard, or Collards.


New this week:
Cucumbers


Okra

A little about Okra...
From about.com read full article here

Okra is usually available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned, and in some regions you might find frozen breaded okra for deep frying. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.

When cut, okra releases a sticky substance with thickening properties, often used in soups and stews. Gumbos, Brunswick stew, and pilaus are some well-known dishes which frequently use okra.
Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its mild flavor can be compared to eggplant, though the texture is somewhat unusual.


What you need: 
1 pound okra
1 tablespoon lime juice
1 medium onion
3 tablespoons vegetable oil
4-5 cloves garlic, peeled and chopped
1 tablespoon ginger, peeled and chopped finely
salt, to taste
jalapeno, to taste, optional
pepper, to taste
What you do: 
1. Cut both ends off each okra, and then cut them in two halves longitudinally. Mix them with lime juice in a bowl. Cut peeled onion into two halves then each half into longitudinal slices.
2. Put the oil in a sauce pan , add chopped garlic and ginger and fry for 1 minute. Add onion. Fry all these together until onion becomes very light brown (4-5 minutes).
3. Stir in okra mixture. Sprinkle salt to taste, and add chopped jalapeno (if using).
4. Cook for 8-10 minutes, but stir after every 1-2 minute until okra is tender. Sprinkle freshly ground pepper on top.
Serve as side dish or with vegan bread.
- See more at: http://vegweb.com/recipes/easy-okra#sthash.aK8gBP7j.dpuf

Tuesday, July 23, 2013

Vegetable Share Week 7

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Carrots
http://marycrimmins.com/wp-content/uploads/2011/08/Zephyr-Squash.jpg
Summer Squash & Zucchini
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Turnip Greens
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Beets
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Green & Yellow Beans
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Baby Lettuce
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Chard OR
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Kale OR
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Collard Greens

Tuesday, July 16, 2013

Week 6

It's week 6 and it has been hot and dry which means some of the cool weather crops will be less productive or more bitter.  But also with the weather we can look forward to things like
pepper and tomatoes in the not too distant future!

This weeks share included:
Summer Squash, Zucchini, Lettuce & Mixed Greens Mix, Carrots, Kale, yellow & green beans, flowers, and Turnips or Turnip Greens

New this week:
Carrots, turnip greens, Yellow & Green Beans, Flowers

If you are not sure what to do with your carrot tops there is a good article
on this blog which describes the nutritional value of the greens and some
recipe ideas.

Happy Eating!

Monday, July 15, 2013

You-Pick Yellow and Green Beans

Come on out to the farm this week, shareholders, and pick your share of yellow and green beans! Mandi and Case will be there Monday evening, Tuesday morning, and Friday morning. If you would like to arrange a different time to come out, please call or email us at: sandhillcsa [at] gmail [dot] com.

Wednesday, July 3, 2013

Too Many Radishes?

If you've recently felt overwhelmed with radishes, then you're in luck! Below are a few suggestions on what to do with those spicy little root vegetables.

Try them sauteed:
  • Heat up one or two tablespoons of butter or oil in a frying pan
  • Chop a bunch of radishes into quarters
  • Saute in pan for 5-15 minutes
  • Add salt to taste

And if you're feeling ambitious, try adding the greens to the mix:
  • Rinse and wash radish greens and/or swiss chard, and cut into 1/2 inch slices
  • Saute greens with radishes for 5 minutes
Optional:
  • Add one tablespoon soy sauce, one teaspoon apple cider vinegar, and 1/4 teaspoon Sriracha hot sauce.

Happy Eating!

Vegetable Share: Week 4



This weeks' share included:
Kale, Chard or Spinach, Mixed Lettuces, Mixed Greens, Radishes, Bok Choy, Basil, Lambs' Quarters,  Summer Squash, Zucchini, and Patty Pan Squash

New This Week:




http://www.lisahanda.com/wp-content/uploads/2013/03/Bok-choy.jpg
Bok Choy
http://www.superfoodsmagazine.com/wp-content/uploads/2012/09/swiss-chard-6.jpg
Swiss Chard
Each share included one or more of the following varieties of basil:

Cinnamon Basil

Lemon Basil

http://www.parkswholesaleplants.com/wp-content/uploads/2010/02/Basil-Genovese-Pesto2.jpg?96f0cf
Genovese Basil

Some shares also included:
Patty Pan Summer Squash