Our CSA members will enjoy the following produce in their CSA shares this week:
- Green Cabbage – NSOF
- Cucumbers – NSOF
- Collard Greens – NSOF
- Bi-color Okra
- Green Bell Peppers – NSOF
- Malabar Spinach
- Yellow Summer Squash – NSOF
- Grape Tomatoes – NSOF
- Fresh Turmeric
Crispy Indian Okra – My Heart Beets
- 12 oz fresh or frozen baby okra bhindi
- 3 tablespoons fat of choice ghee, avocado oil
- ½ teaspoon cumin seeds
- 1 onion diced
- 1 Serrano pepper or 1-2 thai bird chilies, minced
- 2 cloves garlic minced
- ½ inch ginger minced
- ½ inch turmeric minced
- ¼ teaspoon salt adjust to taste
- Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
- Melt 2 tablespoons of fat in a saute pan over medium-high heat.
- Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
- Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
- Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.
Mediterranean Chickpea Salad – Well Plated, by Erin
- 1/2 cup finely diced red onion about 1/2 small
- 2 cans reduced-sodium chickpeas (15-ounce cans), rinsed and drained
- 1 1/2 cups chopped fresh flat-leaf parsley about 1 bunch
- 1 red bell pepper chopped
- 1 orange bell pepper or yellow bell pepper, chopped
- 1 green bell pepper chopped
- 1/2 large seedless cucumber chopped (about 2 cups)
- 1/2 cup crumbled feta about 4 ounces
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
- Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
- In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.
Chilled Spiced Yellow Squash Soup – NYT Cooking
- 2 pounds yellow crookneck squash, trimmed and roughly chopped
- ½ cup olive oil, plus more to garnish
- ⅛ teaspoon red-pepper flakes
- ½ teaspoon cumin seeds, toasted and ground
- ¼ teaspoon coriander seeds, toasted and ground
- 1/8, teaspoon ground turmeric – if fresh, grated 1 inch piece of turmeric
- Salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon lime juice
- Chopped mint, to garnish
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.