Tuesday, September 8, 2009

Twelfth Pick Up Is Today 9.8.2009

Hello Everyone,

This past week we planted more root vegetables and greens including radishes, spinach, lettuce, mizuna and more. We also planted a lot of broccoli. We now really need some rain.

Thanks to Kim and her family as well as Colleen for coming out last week and picking cherry tomatoes. There are plenty more if any others of you are interested in helping this week. Also thanks to Christy and Ruthie for helping pick peppers yesterday.

Remember the first annual Charlotte Farm Tour is September 19th. We encourage you to go and take a look at all of the other participating farms throughout our region. Also if you have a working share with us at the Cold Water Creek Farms CSA you're welcome to put in your four hours for this season by volunteering to help with the farm tour. If you're interested let me know soon. This can't be a last minute thing.

A high tunnel is being built at the Elma C. Lomax Incubator Farm Park where we grow most of our vegetables. A high tunnel is basically an unheated greenhouse used to extend the season and provide vegetables in the winter. There are lots of people at the Incubator Farm participating in this project. I thought I asked how many of you would be interested in purchasing winter vegetables- lettuce, spinach, greens, radishes, etc. throughout the winter? Also if you're interested in the construction of this high tunnel come out and take a look. It's being built from scratch right now.

This week:

Maybe More


Gnocci w/Zucchini Ribbons & Parsley Brown Butter

1 lb fresh or frozen gnocchi
2 TBS Butter
2 med Onions
1 lb Zucchini, very thinly sliced lengthwise (I used veggie peeler)
1 pint cherry tomatoes halved
1/2 tsp salt
1/4 tsp nutmeg
Fresh ground Pepper to taste
1/2 C grated Parmesan Cheese
1/2 C chopped fresh parsley

Cook gnocchi according to package instructions or until they float. Drain.
Melt butter in pan. Cook until butter is beginning to brown (2 min). Med Heat - Add onions & Zucchini & cook, stirring often, until softened, 2-3 min.
Add tomatoes, salt, nutmeg, & pepper & keep cooking, stirring often, until tomatoes are just starting to break down (1-2 min).
Stir in Parmesan Cheese & parsley. Add gnocchi & toss to coat.
serve immediately.

Stewed Okra

1 small sweet onion, chopped (about 3/4 cup -- sometimes it's hard to find a small sweet onion, so use half a medium onion)
2 cups okra, rinsed, trimmed and sliced (see below)
3 medium tomatoes, peeled and chopped (or 1 14-ounce can whole peeled tomatoes with juice)
2 tablespoons bacon drippings (or 1 tablespoon bacon drippings and 1 tablespoon olive oil)
1/2 teaspoon salt
freshly ground black pepper to taste

In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.

Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper. Makes about 4 servings.

Southern Fried Okra

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

Wash and slice okra; pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375*F (190*C). Fry okra until golden brown. Drain on paper towels and serve immediately.

Fried Okra Salad


1 1/2 cups self-rising yellow cornmeal
1 teaspoon salt
1 pound fresh okra
1 1/2 cups buttermilk
Peanut oil
1 head Bibb lettuce
1 large tomato, chopped (about 1 cup)
1 medium-size sweet onion, thinly sliced (about 3/4 cup)
1 medium-size green bell pepper, chopped
Lemon Dressing
3 bacon slices, cooked and crumbled


Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.

Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.

Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.

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