This week’s share: garlic, scallions, radishes, mesclun mix, arugula, lettuce, summer squash, lots of okra, green beans (new succession, some pinkish purple and some green), eggplant at least for Sustaining Members (it is doing better with cooler temps and drier conditions), lots of red peppers (as is typical for the beginning of September…probably 3-4 weeks of them), green peppers, yellow and purple peppers, jalapenos, potatoes, and cherry tomatoes. We have started harvesting winter squash, and we will probably start to hand it out next week. We will follow normal distribution of winter squash and sweet potatoes: 2 weeks of squash followed by 2 weeks of sweet potatoes (they should be ready then!) followed by 2 weeks of pumpkins and then more sweet potatoes. Bunching greens are also ready. We may harvest on Friday, or may wait until next week. It depends mostly on how quickly it heats up on Friday, as we can’t harvest any of the leafies once it is hot.
With the bounty of okra, here are several ways to do okra fries (the only way I have found that the non-okra eaters eat their okra):
Paleo crispy baked okra( particularly like this link because it explains why it is so GOOD for you!)
Oven roasted okra fries
Bhindi Fry Recipe or Kurkuri Bhindi, How to make Bhindi Fry
Okra also works really well in gumbos, stews, curries, and rice/polenta. See seasonalchef.com for ideas. Also, some folks stuff it with cheese and bake it or fry it like chile rellenos.