Cooking with Summer Produce and Planting Summer Greens
Looking for a little culinary inspiration when it comes to our summer produce? We love sharing recent favorite recipes during our Saturday Farm Stand from 9am-noon! Recently, we’ve been chopping up and blanching long beans to use in salads throughout the week. Farmer Chandler made a niçoise salad with long beans recently that was phenomenal! You can use this recipe as a guide and sub in long beans for the green beans. Even though it’s a simple preparation, we love roasting okra throughout the summer and enjoying it as a side dish, piling it on tacos, or pairing it with remoulade for an appetizer. We recommend trying this simple roasted okra recipe and changing up the seasonings to suit your tastes.
While we can’t grow cool season greens like kale and chard during the summer, there are delicious summer alternatives like roselle greens and Malabar spinach. We just planted a round of roselle in the field and have Malabar spinach in the greenhouse that just germinated! Roselle (above) is a multi-use crop that provides us with tangy leafy greens in the summer and tart ruby-red pods in the summer. Malabar spinach (below) is a tropical vining plant with succulent leaves that is not a true spinach, but rather has a similar mild flavor. We are excited for both of these leafy greens to hit the Farm Stand later this summer!
In Season at the Farm Stand: Cucumber, Long Beans, Okra, Eggplant, Tomatoes (last week!), Zucchini, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Carrots, Basil, and Flower Bouquets and Stems
