Cook Field Pick-Up, Thursday, Sept. 26, 3:30-5:30pm
Produce this week…
- Mixed greens or Arugula
Tentative produce list for 10/2
We had our first week at the Village Green Farmers Market in Fairfield this Wednesday. Farm staff pulled out all the stops for a beautiful display of our produce. If you have friends or colleagues in Hamilton, please spread the word. The Institute for Food Farm is now selling produce, marinara, and flowers Wednesday evenings from 4:00pm to 7:00pm at the Village Green Farmers Market.
What to do with your produce this week
Once again, we will have okra as a self select item. For many of you this might be an unfamiliar vegetable. Okra comes from the Malvaceae, or mallow, family and is related to cotton, hibiscus, and hollyhock. It is a warm season crop that is a staple in southern cuisine. The variety we grow has a thin skin, which makes it easy to sauté for a quick meal. Just add oil and garlic and cook for a few minutes until tender. You can also chop it and use it in stews or pickle it. It’s a great source of nutrients, minerals, and fiber.
Okra with Tomatoes
- 4 garlic cloves
- 3 tbsp olive oil
- 4 cups okra (halved lengthwise)
- 1 small onion (cut into wedges)
- salt and pepper
Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.