Harvesting Green Tomatoes and Okra
July 1st, 2021
Tomato season is swiftly coming to an end so we hope you’ve been able to get your fill! We will have slicer tomatoes for only one more week and our cherry varieties for hopefully two to three more weeks. Now is the time that we start harvesting green tomatoes! The term “green tomato” simply refers to an unripe tomato. Green tomatoes tend to be firm, pale green, and have more of a tart, astringent flavor than their ripe counterparts. Popular Southern uses of this vegetable include fried green tomatoes and the pickled relish known as chow-chow.
Similar to green tomatoes in appearance, our tomatillos are nearing the first harvest. Unlike with tomatoes, the color of the tomatillo doesn’t dictate when it’s fully mature. Instead, it’s the papery outer husk. Once the husks have burst open to reveal the tomatillo inside, it’s time to harvest! Tomatillos are most commonly used to make salsa verde but they can also be used in soups, stews, and even as a substitute to tomato juice in a bloody Mary.
Our okra crop has really hit its stride as we find ourselves harvesting nearly every other day! Though okra in general is an incredibly fast grower once it starts producing pods, we’ve noticed that the burgundy variety we’re growing seems to be even quicker than the green variety. Okra is most frequently enjoyed pickled, fried, or in a bowl of gumbo. An easy and quick way to enjoy your okra is to roast it in the oven. Simply trim off the stem end of your okra and spread it out in an even layer on a baking sheet. Drizzle the okra with olive oil, season it with salt and pepper, and roast it in a 450 degree oven for about 15 minutes, making sure to toss the okra every 5 minutes so that it roasts evenly.
If you’ve ever wanted to get involved with the farm, we have the perfect opportunity for you: volunteering! If you’re interested in volunteering some of your time helping the team out with basic farm tasks, email us at JordanRanch@agmenity.com.
