We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. Check out what we got so you can see what your farmers will have this week!
This week we found red potatoes, plums, okra, tomatilloes, bell peppers, chili peppers, kale, peaches and tomatoes in our bags.
What to do with okra… how about this?
2 tablespoons vegetable oil
1 pound small okra
1/2 teaspoon ground turmeric
1 clove garlic, chopped
1/2 teaspoon chopped fresh ginger
2 onions, cut into quarters
2 roma (plum) tomatoes, cut into quarters
1 tablespoon chopped fresh cilantro
1. Heat vegetable oil in a wok or large skillet over medium-high heat; cook and stir okra until tender and golden brown, about 3 minutes. Transfer okra to a plate.
2. Sprinkle turmeric into hot oil; heat until turmeric becomes aromatic, 1 to 2 minutes. Add garlic, ginger, onions, and tomatoes; cook and stir until onions are tender, about 10 minutes. Stir okra into onion mixture. Garnish with cilantro.
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