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Oven Roasted Okra

Wash okra and trim to remove the stem end (or cap). Place them in a single layer in a pan with sides. I used a 13X9 stainless steel pan. Drizzle them with Extra Virgin Olive Oil and stir to distribute the oil evenly. Sprinkle with sea salt if you desire. Roast in a hot oven… Read more »

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Fried Okra

This dish is a favorite here at the farm, and we think you’ll love it. If you hate okra because it’s slimy, try this. 1/4 – 1/2 cup cornmeal 1/4 – 1/2tsp salt (about) Pint of Okra (this recipe can easily be doubled or tripled for larger crowds or extreme okra fanatics) Olive oil Mix… Read more »

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Basil Pesto

- Different herbs can also be tried (e.g. mint, marjoram)   1 Bunch Basil (leaves only) 1/2 Cup Almonds or Pine Nuts 1 Large Garlic Clove 1/3 Cup Olive Oil 1/2 Cup Parmesan Cheese Few Sprigs of Parsley   Bland 2-3 ingredients at a time in a food processor, adjusting measurements as desired. Stores in… Read more »

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Sweet & Sour Chinese Cabbage

Chinese Cabbage 2 Tablespoons Butter 3-4 Tablespoons Red Pepper Jelly (or Peach Jam) 1/4 Cup Red Wine┬áVinegar or Cider Vinegar Instructions: Pull the large outer leaves off the Chinese Cabbage. Rinse the cabbage, allowing the water to run into the center. Drain. Cut cabbage leaves into ribbons. Place butter in a large skillet and melt…. Read more »

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Swiss Chard

Swiss Chard Recipe INGREDIENTS 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced 2 Tbsp olive oil 2 Tbsp water Pinch of dried crushed red pepper 1 teaspoon butter Salt METHOD 1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe… Read more »

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Kohlrabi – Explanation and Recipes

Kohlrabi – a common question I heard at pickup today was: “How do you use this?” It looks a bit like a turnip with spiky hair – actually, it’s referred to as a German turnip. It is one of the most common vegetables in Kashmir, but is grown around the world. Okay, enough with the… Read more »