I'm sure we can all agree that now is the time. Question is, the time to do what? Well, if you ask me, it's time to eat more okra, now, while it is at it's production peak. Many people are shy about okra, since they are unfamiliar with it, or prejudiced against it because of it's purported "sliminess". Indeed, it is high in healthy, life giving mucilage, which is why okra is such a good thickener for soups, stews, and gumbos. If you don't want this quality, I recommend roasting it in a pan with a little oil and whatever seasonings tickle your fancy. I decided to have a little fun this year and we are growing several heritage varieties in addition to the "normal" dark green hybrid.
We're also offering this week some "rapini senza testa". Darn it, I can't seem to upload the photo. How vexing. It is very green-- too green, probably for the computer, which is why it's giving me an error I've never seen before. "Senza testa" means "without head"- what this is, is broccoli raab which I planted too early and we will have to cut for greens rather than the usual form. It tastes just like broccoli raab (which is NOT very similar to broccoli!) but it doesn't have the florets. That will come later.
Also, the chinese broccoli is starting up-- again, not quite a broccoli-- but closer. It has a slight bitterness to it (but not like broccoli raab), The stems and leaves are prized as much as the flowers. Let's see if I can upload that picture. there it is. We don't have a lot of it, but broccoli season is just starting and so far it looks good.
Finally, I did something I very rarely do-- I purchased a product from another farm, in this case beets from my friend Menno Stoltzfuss. He has a lot of them and we don't. Menno is not certified organic but is chemical free and I trust his integrity absolutely.
