This week's box: 1 lb. sweet potatoes (2 orange/ 2 white), 1 butternut squash, 1 bell pepper, 2 pints edamame, 1 lb. okra, 1 large or 2 medium summer squash. Regular shares get: 2 lbs. sweet potatoes, 2 lbs. okra, jimmy nardello peppers instead of bell pepper, regular potatoes.
Remember to get garlic and onions from the stand.
Things are going great with the new baby. He sleeps a lot which is a complete switch from our first and he is intigrating into the family with ease so far. I will work on getting pictures and spicing up the blog again next week...
The sweet potatoes and butternut have been harvested for 10 days atleast and will be sweet. They will get sweeter though, if you wait another week or 2 to eat them. They are best stored at room temperature.
Pickled Okra
1 lb. okra
1 garlic clove
1 small hot pepper
1 cup white vinegar
2 cups water
1 tsp. dill seed
1 Tblspn salt
Wash okra and pack firmly in a hot, sterilized quart jar. Add garlic and hot pepper if desired. Make a brine with the vinegar, water, dill seed, and salt (taste to see if salty enough for you). Boil. Pour boiling brine over okra leaving 1/4 inch headspace at top. Let cool before putting lid on. Refrigerate for several weeks before eating.
Have a great week!
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