Members will enjoy the following produce in their shares this week:
- Sweet Corn
- Cucumbers, nonconformers
- Rainbow Chard or Collard Greens, bunch – NSOF
- Kale, Curly Green or Lacinato, bunch – NSOF
- Malabar Spinach
- Bicolor Okra
- Cubanelle Peppers
- Tri-Color Potatoes
- Mixed Summer Squash
- Plum Tomatoes
Zucchini Fritters – source : Fifteen Spatulas
- 1.5 lbs zucchini (2 large)
- 1/3 cup flour (all-purpose or whole wheat flour both work)
- 1/3 cup Italian seasoned bread crumbs
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 tsp freshly ground black pepper
- Olive oil for frying, (1/2 cup maximum needed)
- Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
- Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
- Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
- Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
- Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!
Corn Okra Creole – source : Spicy Southern Kitchen
- 1 tablespoon Vegetable oil
- 1 tablespoon butter
- 1 green bell pepper, diced
- 1/2 medium sweet onion, diced
- 3 cups sliced fresh or frozen okra
- 2 cups fresh or frozen corn
- 1 (14-ounce) can petite diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon dried thyme
- 1 teaspoon hot pepper sauce
- salt and pepper
- Heat oil and butter over medium heat in a large skillet. Add green pepper and onion and cook until starting to soften, about 3 minutes.
- Add okra and corn and cook, stirring occasionally for 8 minutes.
- Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
- Add salt and pepper to taste.
Roasted Potatoes, Peppers & Kale : Oven Roasted Vegetables – source : Oh! Homesteading
- 1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes ~Or~ Red potatoes.
- One cup cuts red pepper. Cut in medium-size chunks
- One cup washed and chopped Kale
- One cup onion. Cut in medium size chunks or left whole if small
- 1/4 cup melted coconut oil, or ghee
- Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.
- Grind a sprinkling of black pepper and Himalayan pink salt over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
- Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.
Bamya Okra and Tomatoes – Mediterranean Style Okra – source: The Mediterranean Dish
- Extra virgin olive oil
- 1 small onion chopped (1 cup chopped onion)
- 4 garlic cloves minced
- 2 small green chiles such as jalapeno chopped
- 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
- Salt and pepper
- 1 tsp ground allspice
- ½ tsp coriander
- ½ tsp paprika
- 1 ½ cup crushed tomatoes
- ½ cup water
- 1 tomato sliced into rounds
- Juice of ½ lime more to your liking
- Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
- Add the okra and sauté for 5 to 7 minutes over medium-high heat.
- Season with kosher salt, black pepper and spices. Toss to coat.
- Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
- Remove from heat and serve over rice or with warm pita bread.