Harvesting Eggplants and Okra
Eggplants are officially back in season! We currently have both an Asian and an Italian variety. The Italian variety is squat and rounded while the Asian variety is long and slender. The main difference between these two is that the Asian eggplant (pictured above) tends to have a thinner skin and a sweeter, less bitter flavor than their Italian counterparts. For the Italian eggplants, Farmer Caitlin recommends frying thick slices and enjoying them with a remoulade sauce. For the Asian eggplants, Farmer Alex loves to roast them with miso.
Okra is also back in season! We’re harvesting a colorful mix of both green and burgundy okra. This beloved crop is a member of the mallow family along with plants like hibiscus and cotton. Since it prefers warm temperatures, it tends to perform very well for us throughout the summer season! Farmer Caitlin recommends pickling your okra to enjoy as part of a snack plate or antipasto spread. Farmer Alex suggests roasting your okra with either Cajun or Old Bay seasoning and enjoying it with a creamy dipping sauce.
We added small sunflower bouquets to the farm stand this week! They’re a delightful saturated hue of yellow that is sure to bring some joy to your home. Did you know that sunflowers are heliotropic? As they grow and begin to form buds, the plants will track the sun’s movement throughout the day. Once the flowers open, the heads typically point in a fixed eastward direction. You can see this happening in the photo above! If you’d like to see it in person, make sure to come see us at the farm stand on Saturday from 9am-noon.
In Season at the Farm Stand: Watermelons, Eggplant, Okra, Egyptian Spinach, Cucumbers, Sweet Peppers, Jalapenos, Zucchini, Scallions, Tomatillos, Carrots (limited), Beets, Delicata Squash, Spaghetti Squash, Tomatoes (limited), and Sunflower Bouquets
