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Sautéed Okra

  Either you love it or hate it. And we LOVE it. Okra is a must-have crop on our farm, and not only because it's one of the very few plants that thrives in our beastly heat & humidity. Okra is delicious. Roasted, fried, baked, sautéed, pickled, raw--we like it in this household.    Try this very simple recipe for a quick hot lunch or dinner. If you do a whole mess of it and add rice, it makes for a great simple dinner. Otherwise, treat it like the best side you'll ever have.  Ingredients: 1 pound okra, sliced (in whichever direction you like!) 1 tablespoon olive oil 1/2 onion, chopped 1 garlic clove, chopped salt and pepper to taste...

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Blistered Shishito Peppers

Once you've had this recipe, you'll never go back. Seriously.  More than once, we've had summer dinners made of nothing but a glistening pile of these salty, gem-like darlings. Savory & the slightest bit of sweet + hot. Be generous with the salt, and don't be afraid to char the little buggers.  These blistered peppers make a great tapas or appetizer dish, but they are delicious in ANY quantity. Cocktails optional, but obviously a pretty damn good idea if that's your bag. INGREDIENTS 2 tablespoons extra-virgin olive oil 3 cups whole shishito peppers (or Padrón chiles) Flaky sea salt PREPARATION Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they...

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