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!
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.
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