This week we are harvesting some beautiful okra.  We planted a green variety and a burgundy variety and you will get to enjoy them both this week.  Our favorite way to prepare okra is on the grill.  Grilled okra makes a terrific side dish or an appetizer, either way there are never any leftovers.

  Next week the Crowder peas should be ready and the following week some sugar baby melons and another round of green beans.  Soon to follow is the sweet corn, winter squash and rocky ford cantaloupes.

  Some of our heirloom tomato varieties are showing signs of disease.  We are starting new seeds  to ensure that we have late season tomatoes.  This week we are harvesting some new varieties of tomatoes including the Green Zebra tomato and the Sun Gold tomato.  The Green Zebra is yellow with green stripes and is more acidic, the Sun Gold variety is a golden cherry tomato and has a sweet taste. Enjoy!

This week’s CSA:

Heirloom tomatoes: Green Zebra, Assorted cherry tomatoes, German Johnson (pink), Cherokee Purple (purple with green top)

Okra: Green and Burgundy

Crooked neck Squash

Zucchini                        

Cucumbers

Eggplant: Ping Tung

Bell Peppers                   

Potatoes

Basil

Rosemary

Mushroom Peppers Hot!

Crowder Peas

Sugar Baby Watermelon

Burgundy Okra

Recipes:

Grilled Okra

Ingredients:

Okra

Olive Oil

Cajun seasoning

Salt and pepper

Preparation:

Toss the whole okra pods in olive oil

skewer the pods

sprinkle with Cajun seasoning, salt and pepper

Grill 2-4 minutes on each side, until golden brown

Serve immediately

Eggplant Rolls with Zucchini and Bell Peppers

Recipe Courtesy of Cooking.com.

Rolled food used to be oh-so popular. Instead of rolling up cold cuts and cheeses, try this vegetable dish that is both great looking and can be made ahead.

Nutrition Facts per Serving:

Calories: 47 Fat, Total: 3g Carbohydrates, Total: 6g
Cholesterol: 0mg Sodium: 6mg Protein: 1g
Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 51%

Ingredients

• 1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
• 2 tablespoons plus additional extra-virgin olive oil
• 4 large garlic cloves, minced
• 1 carrot, peeled, cut into matchstick-size pieces
• 1 zucchini, cut into matchstick-size pieces
• 1 yellow bell pepper, seeded, thinly sliced
• 1-1/2 teaspoons ground cumin
• 1 tomato, seeded, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh mint
• Fresh cilantro and mint sprigs

Preparation

1. Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.
2. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool.
3. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes.
4. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.
5. Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.
6. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.