Okra again? It is one of those crops that must be picked constantly and eaten fresh so there is a constant supply when okra is in season. For those who love it, it is a real summertime treat. For those who don’t, it can be a challenge. Luckily, there are two easy ways to put up okra. One is to make quick pickles, the other is to freeze it. To freeze okra, simply cut them up into bite size pieces (for soups or stews, for example, or to make fried okra) and freeze in a single layer on a baking sheet. Once frozen, transfer the okra to a freezer bag.
This is a good week to include a recipe for stewed okra since the shares also include tomatoes. Long beans are delicious stewed as well. Saute some onion in whatever fat you prefer, then add okra and tomatoes (and long beans, and peppers, eggplant, or whatever). Season with salt and pepper (and basil, thyme, oregano, or whatever herbs and spices you want) and cook for ten minutes or until the okra is very tender. Serve with rice or grits or polenta.
This year we have been doing lots of new things out in the field. We are always trying to farm better. One thing that has been a huge success is growing peppers under cover. Last fall we started putting up a second high tunnel. We didn’t have time to get it finished so it doesn’t have any walls, just a top! Apparently that is enough for the peppers. Peppers do not like sitting in wet soil, and even though it is dry out there now, it has been wet spring and summer. Like most plants, peppers don’t like wet leaves, either. Even though we have fewer plants in the ground, we have harvested more peppers this year, and they are still producing.
We also added another succession of tomatoes to our planting schedule. In years past we have done a planting in mid to late April and another about a month later. We get boatloads in July and they fizzle out in early August. This year we have another round of tomatoes that is just starting to ripPatrick flame eeding beds before seedingen. So far it looks good for August tomatoes, but the plants aren’t quite as lush and robust as the earlier plantings.
Fall planting is well underway. Arugula, lettuce, tokyo bekana, mustard, carrots, beets and kale have been seeded out in the field. Lettuce and fennel (something else that’s NEW) join broccoli, cabbage, kohlrabi and cauliflower (NEW!) in the greenhouse. We have a busy few weeks ahead but what else is new?
