Greetings CSA Members. A few logistical updates for this week… The first CSA 15-week session ends in two weeks (this week is week 14).
For our 30 week members, we will be taking a short break due to the crop conditions caused by the weather before we start the second half. We hope to restart within four weeks. We will continue to update you as we progress.
Invoices for the second half of the 15 week season for those with remaining balances will go out early this week. For those that owe on a 30-week balance, we will bill we restart.
This week, according to share size, members will receive: onions, garlic, celery, carrots, okra, sweet potatoes, and peppers.
Southern Fried Okra (Vegan)
6 cups oil, for frying
1/4 cup cornmeal
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 lbs. fresh okra, sliced 1/2-in. thick
1/4 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 sauté 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.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849