Serenbe Farms
  CSA Newsletter and Recipes 5-17
Archived CSA Newsletters from this year can be found here: http://www.serenbefarms.com/food/csa/newsletter

August 17th, 2010
Farm News From Apprentice John- 

The fall transformation has continued this week by tilling in cover crops and pulling out old crops in order to make room for the new fall seeds and plants.  A lot of these have already been direct seeded, compliments of Justin.  He has already sown parsley, carrots, parsnips, and rutabaga, among others, and we are on the verge of transplanting cabbage, cauliflower, lettuce, and other fall/winter crops from the greenhouse to the ground.  Those transplants were seeded in the greenhouse in July, and we are now starting the second round of greenhouse seeding, which will lead to more trays of transplants that will be ready in September...  I can't believe it's almost September.

It's All about Okraokra

I thought I would share a little information about Okra this week, since it is often overlooked or taken for granted in the summer (much like fruitcakes in the holiday season-they're just always there).  This may be because it is fairly easy to grow in the South, can usually be harvested in abundance, and has very few pest threats.  It seems to love Georgia heat and thrives here as it has throughout the South's agricultural history. 

Okra is originally from Africa, where it apparently grows wild around the Nile River.   It is known in Africa as "lady finger" and "kingombo", in India as "bhindi", and in New Orleans as "gumbo."  You are probably familiar with this Louisiana stew, which is based on the vegetable.  African slaves brought okra to America in the 17th to 18th centuries.  During the Civil War, okra seeds were ground and used as a non-caffeinated coffee substitute while coffee was one of the goods blocked off from the American South.  This was also a common practice of African slaves. 

Okra is one of those reasons why you may see farmers and gardeners wearing long sleeve shirts in the middle of August.  When harvesting, without protection, your arms will suffer the infamous "okra itch," which is caused by the many tiny spines found all over the stems and leaves of the plant.  This is not a good feeling.  My dad tells me, one form of punishment he endured as a young boy was to be sent out to pick okra in short sleeves!

Once the harvest is finished and you get to eat, you realize why this is all worth it ---this is one tasty vegetable.  Besides eating it raw, you can cook okra in just about any way you can imagine.  My favorite is to grill the whole pod, as this will cut down on the "sliminess" one finds when cutting and preparing the pods to cook and seems to capture the natural flavor well.  The leaves of the plant can also be eaten by being prepared like beet greens, or just added raw to salads.  The CDC as called Okra a "powerhouse" of nutrients, as it is high in vitamins A and C, high in fiber and low in fat.  The height, foliage, and flowers of the plant also make it a beautiful one to have on the farm; hopefully, you may have a chance to come down and pause for a moment to take in this splendid southern staple. 

I hope you enjoy your shares and have a great week. -John 

Find recipes here.  This week you'll find a ton of new ideas!!
 
This week's share prediction:

Tomatoes

Okra

Edamame

Carrots

Sweet Potato Greens

Herbs

Peppers
 
AND MORE!

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Links
www.serenbefarms.com

www.georgiaorganics.org
www.slowfoodatlanta.org
RECIPES

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