Sunday, July 15, 2012

CSA Week #12

This weeks temperatures were much better for the crops and us.  Unfortunately all the rain has seemed to miss the farm either going just north or south of us.  We have only received .6 tenths of an inch of rain this past week, and for the last 6 weeks only 3/4 of an inch.  We need rain badly, so pray.  This past week we planted our pumpkins, three different varieties; one being a jack o lantern, one a small eating pumpkin, and the other is a tan cheese which can be used for both fall decoration, and eating.  We have been busy in the greenhouse getting our fall crops started in the float bed.  Most of our plants are started in Styrofoam flats which float on water (float bed), and each flat holds around 250 plants.  Our muscadine grapes are looking very good this year, and we plan to start harvesting them in about two weeks or so.  As for this week members should expect to receive;  Sweet corn, tomatoes, onions, garlic, celery, okra, peppers, and possibly Swiss chard or carrots.


Southern Fried Okra (Vegan)
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 lbs. fresh okra, sliced 1/2-in. thick
1/2 cup soy milk

Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil.  In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well.  Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.

Sweet and Sour Okra (Vegan)
1 pound small okra pods
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
1/2 cup water

Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

Celery Blue Cheese Salad
3 tablespoons crumbled blue cheese, room temperature
2 tablespoons mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1/2 teaspoon kosher salt
10 grinds black pepper
1/2 head celery, with leaves

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
Friend us on Facebook
Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

1 comment:

  1. This comment has been removed by a blog administrator.