Harvesting Roselle Greens and Planting Flowers
We’re adding a new leafy summer green to the farm stand for you this week: roselle. It is a hibiscus variety that is in the same family as okra. The leaves of roselle are edible along with the red calyces it will eventually produce. Roselle leaves have a tart, lemony flavor that can be eaten raw in salads or cooked. Farmer Caitlin recommends using roselle greens as a sorrel alternative and making a chilled sorrel soup. Here’s a similar recipe if you’re interested in trying it out!
Roselle’s delicious family member okra is still going strong on the farm! We’re harvesting a lovely mix of green and burgundy varieties. We’ve been enjoying it roasted, sauteed, and pickled. If you’re not quite sure what to do with okra (or our other fruits and veggies), check out our updated recipe board at the farm stand! We try to keep a selection of relevant recipes and tips displayed for the season at hand. You can also check out the okra entry in our veggie guide for both storage and culinary tips.
We know how much you’ve been enjoying our cut flower bouquets so we made a point to include sunflowers, zinnias, and marigolds in our last planting. As you can see in the photo below, some of our sunflowers are already starting to form their heads! This new planting means that there will be a lull in the availability of bouquets but we hope to have some for you soon. In the meantime, feel free to pop by the farm stand and check out our delicious selection of summer produce!
In Season at the Farm Stand: Delicata Squash, Spaghetti Squash, Egyptian Spinach, Roselle Greens, Malabar Spinach, Sweet Peppers, Jalapenos, Habanada Peppers, Fresno Peppers, Cayenne Peppers, Bolivian Peppers, Okra, Armenian Cucumbers, Long Beans, Italian Eggplant, Asian Eggplant, and Basil.
