Tag: bi-colored okra

  • CSA Summer 2 – Week 3

    This week, we will be harvesting the following produce from our farm:

    • Lemon Basil, Bunch
    • Bi-color Okra
    • Purple or Bi-Color Potatoes (Purple & White)

    And from our Partner Producers, the following yummy produce:

    • Green Cabbage – NSOF
    • Orange Carrots, loose – COG
    • Dandelion Greens, Bunch – NSOF
    • Yellow Bell Peppers –NSOF
    • Slicer Tomatoes – NSOF
    • Green Leaf Lettuce – OAF

    Dandelion Tart – NY Times Cooking

    Ingredients
    • 1 generous bunch dandelion greens, about 12 ounces
    •  Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    •  Freshly ground pepper
    • ¾ cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Instructions
    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 cup milk.

    Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.

    Asian Slaw Recipe with Basil

    Ingredients

    For the dressing

    For the slaw

    • 4 cups green cabbage, washed and dried, finely sliced
    • 1½ cups red bell pepper, washed and dried, thinly sliced
    • ⅓ cup red onion, thinly sliced
    • about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
    Instructions

    For the dressing

    1. In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.

    For the slaw

    1. In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

    Assembly

    1. Drizzle the slaw with the dressing and serve!

  • CSA Summer 1 – Week 7

    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

    Ingredients
    • 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
    Instructions
    1. 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.
    2. Melt 2 tablespoons of fat in a saute pan over medium-high heat.
    3. Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
    4. Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
    5. 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

    Ingredients
    • 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
    Instructions
    1. 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).
    2. Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
    3. 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

    Ingredients
    • 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
    Instructions
    1. 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.
    2. 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.