It’s that time of year where you get okra and apples in the same box! Welcome to this week’s Farmers’ Fresh take.
We peeled and chopped the sweet potatoes and tossed them with olive oil, salt, and pepper. Then we roasted them at 350 degrees for about 30 minutes or so. They can stand to get a little caramelized, so they are better if you leave them a little long. Un-sweet potatoes can be dealt with in the same fashion with excellent results.
I fried this okra. I think it might have been the first of the season. And just in time. It was very, very good. If only it weren’t such a pain to make and clean up after.
Now this is a watermelon.
We cooked the lima beans like field peas, and they were wonderful. (We rinsed them and then covered them with water in a pot. Add a dollop of oil or fat and bring to a boil. Then simmer 30 minutes or more.)
It’s been a big year for arugula.
Thankfully, we like it pretty well. The secret to eating arugula fresh is to have a strong, oily dressing on hand. Somehow the oil cancels out some of the sharpness of the arugula.
I like getting pecans. Why? Well, I work at home and whenever I don’t want to work at my desk anymore, I say, “Fine. I’ll go downstairs and shell pecans.” Within ten minutes, I can’t wait to get back to work.
The truffles were tremendous. What a wonderful treat!
Enjoy your food!