Tag Archives: red okra

Today’s Harvest Basket 8/28

Wrapping up summer

Summer wraps up with rich, ripe vegetables; golden carrots, red okra, bell peppers, green beans.

yellow carrots, red okra, sweet peppers, green beans.

Carrots

Jaune Obtuse du Doubs Carrot is a French heirloom. These tender carrots are yellow and about 8″ long. The key to long straight carrots is preparing the soil before planting.

Well worked soil with plenty of compost or organic matter, is the secret. Keep carrots thinned and weeded. Carrots store well in the refrigerator, or can be canned or frozen.

We can usually grow two crops of carrots each year. Spring carrots and then the seeds started in late summer that will thrive in the fall garden. Once the seeds are started and spaced, carrots only need regular water.

Grated carrot salad of yellow and orange carrots, a sprinkle of parsley in a vinaigrette dressing.

Peppers, carrots, okra and beans are some very good reason to grow your own vegetables. Diversity. These are not varieties that you usually find in the grocery store.

Grocery store vegetables are grown for transport not taste. Taste and nutrients are never the point in mass market. The goal of a grocery store vegetable is durability and longevity.

Lots of carrot and root vegetable recipes are on the Pintrest Carrots, Potatoes, Root Vegetables.

 

Second season green beans

It’s not too late to grow another batch of green beans. The soil is warm and will quickly germinate. Keep the plants watered and you may have your biggest crop ever.

French Green Beans Almondine

Plant seeds one inch deep and water well. If your hanging baskets or  container gardens are exhausted, replant them with beans or greens. Space pole beans about 2 inches apart and bush beans 4 to 6 inches apart.

Keep your beans picked for steady production until frost. Plants are dependent on you for food and fertilizer.

Other crops you may plant at the end of the summer are, lettuce, leafy greens, radishes, turnips.

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Today’s Harvest Basket 7/14

This is a small garden with a bit of many different vegetables.

green beans, red okra, a pepper variety show, two kinds of cucumbers, red onions,  scallions, Chinese cabbage.

Chinese cabbage  will become sesame slaw and veggie spring rolls.

Beans, okra, peppers, cucumbers, onions, cabbage

A  bit of a an overgrown garden. I pulled enough red onions to make a jar of two of pickled red onions.

There are a few pods of red okra, not enough to cook or add to a recipe. Maybe in a day or two I’ll have enough peppers and okra for a pot of gumbo.

Two kinds of cucumbers are growing in the garden. I like the long skinny English cucumbers* that grow about 12″ long. It’s thin-skinned, never bitter, very mild and crisp.

The smaller, more prolific pickling cucumbers** are also good eating. These are the ones used for bread and butter pickles. If I don’t have enough from my garden for a small batch of pickles, I’ll buy more at the farmers market.

The bells and Anaheim peppers are almost ready for picking. But the ones I’ve started picking are those little Padrón peppers. These small bright green peppers. Padrón peppers are from Padrón in the province of A Coruña, Galicia, in northwestern Spain.

Only about one out of ten of the small green peppers from Spain are wildly hot, L :Padrón and R: Red Okra

Padrón peppers are usually served as tapas and a bit like playing Russian roulette. Most are mild, but occasionally you’ll bite into a fiery hot one.

Tapas

Blistered Padrón Peppers

1/2 pound peppers, washed and dried

1 Tablespoon of good olive oil

Flaky sea salt

Try these peppers cooked on a grill pan or big hot skillet.  Once the peppers are clean and dry and the grill pan is hot.

Add oil and peppers to a bowl and toss together. Grill of flash fry until the peppers a softened and blistered. Pour cooked peppers back into the bowl and toss with a course or flaky salt.

Serve warm. Good luck,

Napa or Nappa cabbage is a type of Chinese cabbage

Cole slaw at our house means using this cabbage with a mild sesame and vinaigrette  dressing, It’s good and it’s tasty the second day so, make extra. Try Martha’s recipe Napa Cabbage Slaw – Martha Stewart or, use your own favorite dressing.

Any kind of cabbage makes a great slaw with this rice vinegar and toasted sesame oil dressing. It’s good to make ahead and just let it marinate in the fridge.

Seed Source

* English Cucumber, Chelsea Prize and ** Pickling Cucumber, Endeavor from Renee’s Garden Seeds

 

 

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