Greetings Ya’ll. This is Elizabeth Bohle with the Agricultural Marketing class.
The fall CSA has not yet kicked off, but football season has. This week in the student garden you will find a variety of summer colors that would make a CSA box full of fun and colorful veggies. In the garden this week are several varieties of Eggplant: Ping Tung Long, Snowy, Diamond, Little Finger, and Listada Degandia. You will also find a colorful array of peppers in the Lipstick and Olympus varieties. There are also Anaheim and Jalapeno chilies! For fans of Okra there are Clemson Spineless and lastly some Gold Rush beans. Soon we can look forward to some sweet potatoes and the lettuce mixes have been planted, along with carrots, swiss chard, and kale.
Last week Josh provided us with two great eggplant recipes, so this week I’d like to focus on some southern kitchen staples. With the kickoff of football these are two great side dishes to enjoy while you watch the game.
Southern Fried Okra
1 to 1½ pounds okra, caps cut off and sliced
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ cup milk
In a pie plate or paper lunch bag, mix together flour, salt and pepper.
In a small bowl, whisk together egg and milk.
Working in several batches, place okra in egg mixture and coat well.
Transfer to pie plate or paper bag and coat with flour.
Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
Add more oil to the pan and fry remaining okra. Serve warm.
Okra, Corn, and Jalapeño Skillet Salsa
Blending prime summer produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. This recipe doubles easily for a crowd.
Yield: 8 servings (serving size: 1/2 cup)
1 tablespoon canola oil
1 cup fresh yellow corn kernels (about 2 ears)
1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
1 cup chopped fresh spinach
1/4 cup bottled pickled jalapeño pepper slices
3/4 cup chopped tomato (about 1 medium)
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Heat oil in a large nonstick skillet over medium-high heat. Add corn; sauté 3 minutes. Add okra; sauté 3 minutes. Stir in spinach and jalapeño; cook 2 minutes. Remove from heat; stir in chopped tomato and remaining ingredients.