With three more weeks of summer left, I avoid looking at the already-empty beds in the garden, where beans and summer squash grew not long ago. The tomato vines still hang heavy with fruit, though, and the cucamelons seem to be at their peak, with the okra teetering on the far edge of theirs. The okra plants look tired, and I think they might start winding down, though I harvested piles of pods this week.

If you don’t like the texture of okra, frying it reduces the sliminess and is perhaps the most delicious way to eat okra. Just dip slices in milk, toss them with salted cornmeal, and fry them in a generous amount of oil until golden. Yummm. We’ve also been enjoying it in stir-fries and even veggie burritos, and I froze a couple quarts yesterday to use this winter.

To freeze okra, pop a greased cookie sheet of slices in a 300F oven for about three minutes (like blanching), let it cool on the counter, then stick it in the freezer for 20 minutes or so. Scoop the frozen slices into a container and stick it back in the freezer. When you want to use it, you can pour out however much you want without thawing the whole container. I warmed up supper in the oven after “blanching” the okra so as not to preheat it for just three minutes of use!

The forecast is showing nice weather for the Broadway Community Market tomorrow morning, and we’ll have plenty of fresh produce, meat, eggs, and prepared foods for your cookouts this weekend. Here’s what you can expect from Fairydiddle Farm:

  • fresh salsa packs
  • heirloom tomatoes
  • jalapenos
  • okra
  • cucamelons
  • garlic
  • dilly beans
  • crocheted and knit items
  • notecards

Next Saturday, September 10, is the Broadway Autumn Festival, and the market will be open 9am-3pm that day. I’ve been working on some fun knit and crochet projects for that special event. Here’s a sneak peek:

See you at the market!