Drying Flowers
The greenhouse has cockscomb celosia, globe amaranth, strawflowers, statice and amaranth for drying.

Harvest your flowers after the dew has dried. 
Remove the leaves form the lower stem.
Tie 5 to 10 stems together with a rubber band.
Choose a place to dry the flowers that is dark and dry.  Air flow or a dehumidifier will speed the process.
Hang the bouquet upside down.
It should take between 24 hours and 2 weeks to dry your flowers.

OK Okra!

Have you seen the okra at the Greenhouse?  It is beautiful in the sun.  We sold a lot of it at the Oak Bluffs Open Market, but we are finished for the season.  Come pick some it is very prolific and needs to be picked every 2 or 3 days.   Ellen Desheneux shared a recipe with us.

Sauté garlic to taste in olive oil, add sliced okra (8-12 depending on size, cubed tomatillo (6-8 depending on size) and stir fry until tender. Add one can organic diced herb tomatoes (Muir Glen) for stir fry and two cans for a more stew like recipe. Serve with shredded fresh basil.

If you like a little meat you can add some chicken and stir fry it with the garlic or try Paula Dean's recipe with bacon.  I saw a recipe with great reviews for roasted okra.  Worth a try on the cooler days.

If you are still enjoying your grill, you could try Phylis Jampol's favorite.  Just throw it on the grill!

Check out the Greenhouse Blog for more recipes using vegetables available at the Greenhouse.

The Fall Festival is fast approaching and there is a lot of work to do.  Max King started seedlings that will be good to put in a cold frame.  We will also be having a perennial swap at the festival so start planning and divide your plants to share.
 Meanwhile we need to clean up the greenhouse and gardens.

See you on Wednesday. 

Gazpacho Fever

The Wednesday Crew is gearing up for the Fall Festival.  Cuttings have been started as well as seedlings.  There will be lots of activities including a perennial swap and honey extraction!
Meanwhile, the open markets continue in Oak Bluffs.  Tomatoes, eggplant, okra and flowers have been good sellers.
I have been making a lot of gazpacho.  Most of the ingredients are available at the Greenhouse.
Have you noticed the new sign yet?  We are now "the Greenhouse of Martha's Vineyard."

Here is my favorite recipe for Gazpacho.  Enjoy!

Gazpacho

6 large ripe juicy tomatoes

1/3 cup red wine vinegar

¼ cup olive oil

3 cloves garlic

1 fresh chopped jalapeno or half a garden salsa pepper

1 cut up red onion

            Process tomatoes and garlic until pureed.  Depending on audience I also puree the onion and hot pepper.  If you prefer you can chunk them and add them with the following vegetables.

1 chopped green pepper

1/3 cup of mixture of basil and Italian parsley chopped

1 chopped large cucumber

2 tsp salt

Fresh black pepper

Pulse in the food processor until vegetables are chopped but not pureed.