CSA Week 11
July 24, 2019
Your Share:
Large non GMO eggs from Mast Farm
Yellow onions
Lettuce
Large heirloom tomatoes
Beets
Okra
Rosemary
Fried Okra
1/2 c. Cornmeal
1 tsp. Salt
1 c. Tripple filtered extra virgin coconut oil
1 pint Okra
Soak okra in a bowl of water for 15 minutes. Meanwhile, mix your cornmeal and salt in a seperate bowl. After 15 minutes of soaking take okra out one by one and cut into slices with kitchen shears over the cornmeal mixture. Toss sliced okra around coating it with the cornmeal. In a skillet heat oil on high until you notice a tiny bit smoke. Pick up okra in the cornmeal and lightly place handfuls of okra into the hot oil. Do not stir! Let sear on one side then with a spatual flip the okra over to sear on the other side. You will only be able to flip one section a time . Once it is lightly brown remove with spatula and set okra on a plate with paper towels. Serve with sliced tomatoes and cottage cheese.
Homemade Tomato Soup
Ingredients:
Yellow Onion, diced
2 tbsp. unsalted butter
1/4 c. flour
1 c. milk
1 c. water
1/4 c. tomato puree or paste
4 lbs. large tomatoes, chopped
salt and pepper to taste
Preparation:
In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat. Add the onions and sauté for 2 minutes.
Stir in the flour to coat the onions. Reduce heat to low.
Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).
Add the tomato puree and chopped tomatoes to the pot and stir to combine.
With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft (about 30 minutes).
Add rosemary to garnish and enjoy!
Enjoy!