11 Aug 2013

Week 11

Are you as glad as we are

11 Aug 2013

Are you as glad as we are that the weather finally cooled down a little?

You may have noticed this week, as opposed to the past couple of weeks, that there is no longer an abundance of thing like cucumbers and squash.  Don’t worry! There are more coming.  We plant a lot of our big crops (tomatoes, squash, cucumbers, peppers, etc.) in successions, so that we have multiple yields.  We planted our first succession of cucumbers around the end of May, and the plants, having given as much as they can, are dying.  Our next successions are just getting to the point when they will start producing, so hopefully this isn’t the last we’ll see of those veggies.

We hope that those of you who joined us for Family Camp and Open Farm Day had a really great time, and for the rest of you, we encourage you to come visit us and see what we have going on!  The next open farm day is Sunday, August 25 from 1:30 to 4:30.



Okra and Tomatoes

From foodnetwork.com



  • 1 pound okra, rinsed and trimmed
  • 3 tablespoons olive oil
  • 1 1/2 cups finely chopped red onion
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon minced garlic
  • 2 cups peeled and chopped tomato
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon freshly ground grains of paradise* or black pepper
  • 1/2 teaspoon freshly ground cardamom


  • Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
  • Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.

This week’s share included:

  • 2 Cucumbers
  • 4 Squash
  • 1 quart of Tomatoes
  • 1 pint of Cherry Tomatoes
  • 1.5 lb Potatoes
  • 4 Onions
  • 5 Peppers
  • Eggplant OR Okra OR Chard
  • Beets OR Carrots
  • Basil OR Dill
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