Come on in, the okra’s fine


I decided to tackle our okra first thing this week — I wasn’t sure how long it would keep and was dang curious about what it tasted like.

It seems like most recipes that call for okra are for soups and stews, which I didn’t feel would allow us to really experience its full IMG_5856flavor. Ditto with frying it. (Plus I don’t really fry stuff.) But this recipe for Roasted Okra seemed to fit the bill and was simple to boot — even simpler when I used my Trader Joe’s olive oil spray instead of drizzling olive oil over the okra pieces.

The roasted okra was a tad slimy, but not to distraction, and had an interesting flavor. We easily finished off the entire dish with grilled pork chops and patty pan squash sliced thin and fried in butter. (OK, so I do fry some things.)


CSA, hooray! Chapter 6


Scotch Hill Farm didn’t disappoint this week:

  • leaf lettuce mix
  • snow peas
  • green bush beans
  • bright lights Swiss chard
  • little leaf cucumbers
  • Japanese cucumbers
  • zucchini
  • patty pan squash
  • radishes

First off, yay for patty pan squash. I discovered these super cute little squashes last year, and am excited to cook with them again.

Second, I don’t know what to do with all of these radishes. I slice one up on every salad, but we still have an abundance. My brother Daren recently told me that he eats a good five radishes a day with hummus. I’m just not sure I can get on board with that.

Third, and last, one day in and we’ve finished off the green beans, a third of the lettuce and one of the leaf cucumbers. What to use tomorrow …