Vegetable & Fruit Highlights  

VEGETABLE HIGHLIGHTS:

We have plenty of burgundy okra this week and a really good recipe to go with it.  A little research dug up these interesting facts: related to hibiscus and a gorgeous addition to any garden, particularly the Burgundy okra we grew this year with it's stems, leaf ribs and fruits being burgundy in color. It is believed to be native to Ethiopia and parts of the Sudan and spread throughout the world on the heels of the conquering Moors and Moguls quickly becoming iconic dishes in the Northern Africa, Middle East, India, Brazil and of course in the southern states of the US. In India, they stuff okra pods with spices then slowly fry them. In the Middle East okra is stewed with lamb, tomatoes and cilantro or with dried limes, tomato, lemon, garlic and parsley. In Brazil they make a dish with dried and fresh shrimp, coconut milk, tomatoes, peanuts, lime juice and okra.  In the south, gumbo is the classic okra dish. (Check out the recipe below). 

SPECIALS: Lots of melons again this week!! All shapes and sizes, colors and tastes. We'll have samples too so you can choose your favorites.

 Bell Peppers have turned color!! Did you know that most bells start off green and then turn red or yellow or orange!  

Heirloom Tomatoes are on SPECIAL! We beg you to take advantage of the season's bounty and come get your fill of the finest heirlooms around. 3lb's for $9 ($3/lb) or 5 lbs for $13.75 ($2.75/lb). Cook 'em, freeze 'em, dry 'em or just eat 'em!  

ANNOUNCING WATERMELON FUTURES!!

We need help with our watermelon seed saving efforts! Please join us! Come buy a Blacktail Mountain Watermelon, eat and enjoy, save the seed, wash and dry and return the seed to us.  

In 1979, at the base of Blacktail Mountain, 17-year-old Glenn Drowns crossed two watermelon varieties: one was Sugar Baby . . . and he can't recall the other except that it was a midget type melon.  The seed from the one melon that matured from that cross was the start of his famous Blacktail Mountain Watermelon. Heirloom seed expert and author Amy Goldman considers it one of her top 10 favorite melons. She writes in her book Melons for the Passionate Grower:

"Blacktail Mountain is quintessential watermelon. This dark green cannon ball is shot full of flavor. Its dense scarlet flesh is sweet, juicy and crunchy. It was bred for early maturity by Glenn Drowns in the 1970s. . . . The quintessential icebox watermelon that sets the standard for flavor."

FRUIT HIGHLIGHTS: From the orchards of Tyson Hill Farm, Waterford.  Another wonderful selection of the best fruit ever: more varieties, different lineup every week.     

More yellow and white freestone peaches this week, white nectarines, plums and grapes. 

Grapes are in! "Fantasy" and Venus: described as "a flavor combination of muscat and labrusca (American grapes like Concord)." Other varieties with wonderful names and flavors: Himrod - unique herbal flavor, Interlaken: Crisp, meaty, sweet, tangy small-medium berries cross of Thompson Seedless & American grapes, Summer Royal and Edelweiss: sweet & foxy American grape (think Welch's white grape juice).

Figs are in, both green and black mission.  

And if that isn't enough variety we have the Royal Gala and first of the season Fuji apples coming from Smit Orchards. Bartlett Pears now turning from Steamboat Orchards.  

BULK OFFERINGS:

Take advantage of bulk offerings at Outer Aisle. During the peak summer months we'll have oversupplies of a variety of fruits and vegetables. If you can, freeze, dehydrate or getting ready for a party.

This week still: Basil for pesto making and Red Pontiac potatoes and 2nd tomatoes.   

RECIPES:

Curried Okra in Coconut Milk with Green Chile and Corn

1 pound okra, tops removed: small ones left whole, larger ones sliced lengthwise in half

1 green chile, de-seeded and cut into narrow strips

2 ears corn, shaved

3 cloves garlic, peeled and finely sliced

2 TSP Coconut oil or olive oil

1 can Coconut milk

2 TSP curry powder (The Spice Tin has the best combo's)\

1 tsp green peppercorns (optional)

Cilantro for garnish

Slice the okra, chiles, garlic and shave the corn. Heat the coconut oil in a medium cast iron skillet over medium/hot flame. Saute the chile and garlic for several minutes, add the curry powder and stir to release aroma. Add a little coconut milk to disperse flavors. Add the okra, continue to cook for another 5 minutes, adding more coconut milk a little at a time so it partly sautes and partly stews.  Add the shaved corn and the remainder of the coconut milk. Season with salt and pepper and peppercorns, cover for a few minutes and allow the flavors to be imparted. Garnish with cilantro. Serve with steamed swiss chard or beet greens on a bed of rice or by itself.