SELLMEYER FARM NEWSLETTER

Yesterday was box day. The half shares got heirloom tomatoes, peaches, apples, okra, peppers, eggs, onions , cucumber and summer squash. The full shares got the same, only more of each!

Our help is abandoning us, so we are going to have to start picking on Mondays and doing the packaging and boxing on Tues. in order for it to get done on time! Greg came home early from work yesterday intending to get the airconditioner replaced in the cooler, but he ended up helping me finish boxing and didn't get to the airconditioner till later and therefor didn't get it finished!

Today we sliced up some second tomatoes and filled up our dehydrator and sliced up some second peaches and put in the freezer. I have to go later to pick up our son at the Kansas City airport and of course our daughter wants to stop by the Independence Mall to go shopping! Not sure that one is going to happen!

Here is another Okra recipe that I found for those of you who are looking for something new to do with all that okra! I also dehydrate it and use it in the winter in soups and gumbo and of course you can also pickle it if you like pickled okra!

STIR FRIED OKRA WITH SPICES

1lb. fresh okra, trimmed and sliced in 1/2" thick rounds
1 cup thinly sliced onion
2 Tbsp. canola or olive oil
1 1/2 tsp. lemon juice
1/2 tsp. ground cumin
1/4 tsp. ground fennel
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over scrambled eggs, a rice pilaf or American-style, in pita bread with lots of sliced tomatoes.

Fry okra & onion in oil, stirring occasionally, for 15 minutes. If okra looks dry, add 3 Tbsp. water &/or cover the pan during cooking.
When vegetables are soft, stir in lemon juice. Lower heat and sprinkle on cumin, fennel, cayenne and salt. Stir fry mixture for 2 minutes or until flavors are blended.