FarmShare Week 10

Issue #9 August 3, 2016

The Share

Red/Blue or Gold Potatoes
Mini Purple Onions
PYO Basil


Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso


Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower


New things

Okra, hot peppers, husk cherries, tomatillos and cherry tomatoes
are all starting this week!


Okra are in the hibiscus family, natives of Africa, which is not a
surprise because of how showy their flowers are. The edible part
is the plant’s seed pod, which forms after the flower blooms. We
have a red okra, Red Burgundy, and also a green, Cajun Jewel.
There isn’t much difference in taste; okra tastes somewhat like a
green bean or zucchini, but with a mucilaginous texture. Pick
okra when it is about the size of your little finger. It’s a nice way
to thicken soups and stews and of course is good fried.

Hot peppers

Check out the Czech Blacks; they are somewhat milder than
Jalapeños and are a lovely dark purple. There are also some green
Serranos, which are quite hot. Not too many yet, so only pick the
large peppers.

Tomatillos and Ground Cherries

Yes, there are some ripe tomatillos! You can tell they are ripe
when the papery husk begins to tear open to reveal the green
fruit. I encourage everyone to pick them, since any stray fruit
becomes a weed next year. Also be sure to check under the
Ground Cherries for ripe fruit; the husks should be papery and
the fruit yellow with no green.




Let first the onion flourish there,
Rose among the roots, the maiden-fair
Wine scented and poetic soul
of the capacious salad bowl.
- Robert Louis Stevenson

Now in the east
the white bean
and the great squash
are tied with the rainbow.
Listen! the rain's drawing near!
The voice of the bluebird is heard.
- Navaho Indian Chant, Songs in the Garden of the House God


Oven Fried Okra

Serves 4

2 tbsp canola or peanut oil
1 pound okra, stems removed
and pods sliced 1/4 inch thick
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper

Heat oven to 425. Spread oil on a baking sheet and coat evenly.

Combine all other ingredients in a bowl until the okra is well coated. Transfer to baking sheet.

Bake 15 minutes, until okra is well browned and tender, turning it once. Serve while hot.

recipe from Serving Up the Harvest by Andrea Chesman


Tomatillo Salsa

Makes 1 1/2 cups

1/2 pound tomatillos, husked
2 serrano chiles, quartered lengthwise
1/2 small onion, sliced
5 cilantro sprigs

Put tomatillos in a saucepan with water to cover. Bring to a boil then lower the heat and simmer until they’re dull green, about 10
minutes. Drain. Puree in a blender with the rest of the ingredients, using 1/4 tsp salt. Chill before serving, unless you’re
serving it with enchiladas— then it should be warm.

recipe from Vegetarian Cooking for Everyone by Deborah Madison


Eggplant Pizza

Serves 4 to 6

Your favorite pizza dough
3 tbsp olive oil
1 1/2 to 2 lbs eggplant, diced
1 onion, diced
1 green bell pepper, diced
2 cups sliced white mushrooms
3 cups chopped tomatoes (canned or fresh)
4 garlic cloves, minced plus more to taste
1/4 cup chopped fresh basil
2 tbsp chopped fresh oregano
salt & pepper
2 cups grated mozzarella
1/2 cup freshly grated parmesan

Heat oil in a large skillet over medium high heat. Add eggplant, onion, pepper and mushrooms. Saute about 15 minutes. Stir in
tomatoes, garlic, basil and oregano. Season with salt and pepper. Simmer 10 minutes. Add more garlic if desired. Spoon sauce over
pizza dough (makes 2 pizzas depending on size), then top with the cheeses. Bake in a 500 degree oven 12-15 minutes.

recipe from Serving Up the Harvest by Andrea Chesman