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CSA Week 15-2012

Posted 8/24/2012 8:42pm by Larry Brandenburg.

Friends,

Even though today tipped into the 90's I can tell that fall is right around the corner.  The days are getting shorter and I sure am enjoying the lower humidity we have had this week.  I really appreciate the help we have here during the week.  Jeremy works as a chef at Jack Fry's in the late afternoon and evening yet still finds the energy and enthusiasm to show up by 8:00 at least three days a week.  We wouldn't make it without him.  Samantha comes every Friday and didn't leave till 8:30 tonight helping us get everything ready for the market.  The rest of the time it's me and Beth.  Mostly Beth.  She grew up on a farm in Breckinridge County and sure knows the meaning of hard work.  After teaching all day at Bowen Elementary in Louisville she jumps into her work clothes and doesn't stop till it is too dark to see.  She will probably be up past midnight tonight making the beautiful bouquets you see each week at our booth.

The bounty continues this week.  And, as I promised, the okra is starting to do it's thing.  Did you know that of all the vegetables grown in Kentucky, okra is the easiest.  It doesn't require a lot of fertility or water and is not attractive to many pests.  Ah, you say,  the bugs don't even like this hairy, slimy thing.  If you feel like this then I suggest you might want to seek treatment for your okraphobia.  Perhaps see an Okranologist for therapy or medication.  I actually googled "I Hate Okra" and found some very interesting things.  One person dries the entire pod and then paints it to look like a lizard.  Even uses some clay to make the head and feet.  Others have tried freezing, grilling, sauteeing and pickling.  It seems that the uses for this wonderful treat are limited only by your own imagination and sense of American ingenuity.  So, be a patriot and embrace the okra experience.


This past week we cut up some of the Garden Peach, Green Zebra and Illini Gold and put them on a plate as an accompaniment to supper and they looked so pretty that I almost didn't want to eat them.  I did, though, and they tasted even better than they looked.  Enjoy them while we have them.  Carry the memory of the look and taste throughout the coming winter and look forward with anticipation to having them again next year.  Known as eating seasonally.  Also known as eating local and organic.  Also known as eating something you won't find at a grocery store.

Thank you for letting us grow for you.  It is fun growing for you. It keeps us motivated when the days get shorter but the tasks get longer.  See ya soon!

Larry

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