Biggest market days this week!

Our summer crops keep giving, and our fall crops are rolling in in a big way. Tomorrow at the market (and this Saturday too) we will have another truckload of watermelons. They are sweet, juicy, and have tons of flavor. We finally have green beans! We've tried and tried to grow them all year, and we finally got some luck.




We will also have:
Sweet Potatoes!
Red okra,
Heirloom Black Prince tomatoes,
Heirloom Black Krim tomatoes,
Heirloom Green Zebra tomatoes
Beefsteak tomatoes,
"Sugar baby" pie pumpkins,
Butternut squash,
Poblano Peppers,
Jalapeños,
Cayenne peppers,
Anaheim roasting chilies,
Cubanelle sweet peppers,
Bell Peppers, and
Sun Gold cherry tomatoes

I'm sure I'm forgetting something, but that should give you an idea of our bountiful harvest that we are bringing to market. We'll have a sale on Jalapenos and Anaheim Chilies this week- just $2/lb! I'll leave you all with a recipe for our Red okra and heirloom tomatoes:

Red Okra Semi-Fry

This is a reasonable healthy and very tasty way to eat okra, as opposed to the traditional fried method. Our red okra is especially tender and drier (less slimy) than green. Prep and Cook time: approx. 45 mins.

Ingredients

1lb Red Okra, chopped in ½ in slices
1 cup white vinegar (optional: soak the sliced okra in vinegar for about 10 mins to reduce sliminess),
2 small heirloom Black Prince tomatoes, or 1 larger heirloom Black Krim tomato, diced
1 Poblano pepper or 2 Jalapeños, diced
¼ cup olive oil or bacon grease
Approx. ½ cup wheat flour
Salt and Pepper


Heat your olive oil or bacon grease in a cast iron skillet on high heat and toss in the poblano (or jalepenos) and okra. I let it sizzle and stir it up for a few minutes before sprinkling the flour on, coating the okra. Cook on medium-high heat for about 25 to 30 minutes, stirring regularly. Add in your diced tomatoes, black pepper, and salt shortly before it is done cooking. When cooking okra, I always do a taste test to see when it is done. The Okra should be tender and not slimy at all when it is fully cooked.

-Chelsea