At least, we’re guessing that this will be the last time we get okra this season. Not that we’re complaining; we love okra and will take it anytime we can get it. It’s surprising that we’re getting it this late in the season, though, as okra is a hot weather crop and we’re not sure that we’ve even had it in our share after October prior to now. Go figure.
This week’s CSA share:
Okra (1 bag)
Navel oranges (2)
Spaghetti squash (1)
Arugula (1 bunch)
Roasted red chilies (1 bag) — traded for more okra
Basil (1 bag)
Mustard greens (1 bunch) — traded for, yes, more okra
We love this soup, but we hadn’t had it for years. Not because it’s difficult to make, but, well, probably because it’s such a good soup, that we feel we need a special occasion to make it. This year, we had it as the soup course for our Thanksgiving dinner. Yes, we did courses for our dinner: appetizer, soup, entrée, and dessert. It gives us good practice on timing dishes, and, with just the two of us, it’s not that arduous.
Okay, we should’ve posted this before Thanksgiving so you could’ve made them for the big day (although we just made them up for an ordinary dinner, not for a special occasion). If you’re disappointed that you couldn’t get this recipe in time for the holiday, you could try seeking a refund. If that doesn’t work, keep these in mind for the next big holiday coming up.
Several times a year, we see fresh pineapples on sale, which we buy without even knowing how we’ll use them. This time, we went with a version of Pineapple Chutney. It’s slightly different from the Roasted Chili Pineapple Chutney we made a couple of years ago, and we think this is the better of the two.
Don’t let the oranges fool you, though. They’re ripe. It’s just that oranges don’t turn orange until the weather cools off; they don’t turn orange when they’re ripe. When you see all those bright orange oranges in the supermarket, it’s because they’ve been dyed orange, or exposed to ethylene gas. Really. Look it up, if you don’t believe us.
So, we’re starting to see more greens as winter approaches. It used to be quite daunting for us to take home 5 to 6 types of greens from the CSA each week, and we struggled to use them. But, we stuck with it, because we knew that’s the nature of farming: you get what grows well. Today, we look forward to greens, as we’ve built up a number of recipes for greens that we like (although there are a few that we still have problems with, dandelion greens being one example), so, when we get something like collard greens, we immediately think Slow-Cooked Collards.
This week’s share:
Sweet potatoes (3)
Green tomatoes (4) — traded for more sweet potatoes
We wanted something fast for dinner. Something that we could have on the table in about 30 minutes, and something from ingredients we had on hand. We did a quick search for “broccoli mushroom recipes” and found one that sounded good. So, we figured that we’d try it, even though for us, that meant the additional effort of making fresh pasta.