This week your share will include the following from our farm and partner growers:
From Frog Song Organics
- Cubanelle or Jalapeno Peppers
- Malabar Spinach
- Muraski Sweet Potatoes
From Partner Producers
- Sweet Vidalia Onions- Oso Sweet
- Salad Tomatoes -New Sprout Organic Farms
- Zucchini from Watsonia Organics (for Wednesday and Thursday) or Japanese Eggplant (Friday) from Frog Song Organics.
Hello and welcome to the middle of the Dog Days of Summer! This week we want to help you stay healthy (and hydrated). If you have been to the Farmer’s Market recently, you might notice what resembles a small shrub and “wondered what is that?” It is, of course Moringa. And you might have already knew that but wondered “what do I do with all of that?” If so, you are not alone; it is one of our most common questions at market.
Moringa, aka the “Tree of Life”, is a nutrient dense plant full of vitamins A, B, and C, calcium, potassium, magnesium, iron, and is also full of protein. It is most commonly dried for tea or for a supplemental powder, but is equally versatile when consumed fresh- think salad additive, blended in smoothies, or added to soups and stews. It is so rich in potassium that you do need to mindful of not overdoing it in raw form, however. The following is a refreshing recipe that will taste great on these hot days, all while keeping you healthy!
- 2-3 ripe avocados, halved and seed removed.
- 1-2 stems of Moringa
- 1 small red onion, diced
- A few steams of cilantro
- 2 salad tomatoes, cut in half and quartered
- 1 jalapeno, diced with seeds and veins removed
- Juice of on lime
- Olive oil to drizzle
- Sea Salt to taste
- Fresh cracked black pepper to taste
- Optional- Garlic, cumin seasoning, red pepper flakes.
- Remove leaves from moringa stems and discard the stems. Chop leaves semi-fine. Chop cilantro the same way.
- Spoon the avocado out of the skin and begin to mash with a fork in a serving bowl.
- Mix in the lime juice, onion, jalapenos and fresh garlic- if using.
- Gently mix in the moringa and cilantro. Season with salt and stir.
- Finish the gauc with a drizzle of olive oil and fresh cracked pepper (and red pepper and cumin if using).
- Serve with chips, add to taco, or dollop on to a salad. Enjoy!
To dry moringa, place in a paper bag, and fold over, in a dry sunny area. Every few days shake the bag. Once dry, you can make a powder by removing the stocks and pulverizing the leaves in a processor or coffee grinder. A mortar and pestle works well, too. Store in a mason jar or loosely in a bag.
Healthy Morniga Oatmeal- Nuts.com
- 4 cups rolled oats
- 5 cups almond milk
- 3 tbsp maple, agave, or cane syrup
- 2 tsp vanilla extract
- 2-3 tsp moringa powder
- 1/3 cup pistachios chopped
- 1/3 cup dried mulberries
- 1/4 cu unsweetened shredded coconut
- 2 tbsp chia seeds optional
- In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup.
- Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened, about 5-7 minutes.
- Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.
Farmer John’s Crispy Okra Fries
If you have been afraid of cooking okra, try this recipe. There is nothing slimy about it, and it’s so delicious our kids even request it for dinner! Crispy okra fries make a great topping or side to just about any dish.
- fresh okra, rinsed and sliced lengthwise into very thin slices (quarters are usually good)
- drizzle of sunflower seed oil, avocado, melted lard, or other high-temperature oil of your choice
- sea salt
- preheat oven to 400-425 degrees F
- rinse okra and slice lengthwise, into quarters. You should end up with very thin, long pieces
- toss okra in a bowl with oil and salt to taste (a liberal sprinkle)
- spread in a single, loose layer on parchment paper or a large cookie sheet. Use two sheets if you have a lot of okra, they need to have enough space to get crispy so don’t overcrowd them.
- bake until crispy and golden brown, check progress after 15-20 minutes