Rosada packing for you
Didn’t think I’d be able to order tomatoes this week from Greg of Gaskil Greens (one of our certified organic farmers) on account of the rain. Although healthy for the growth of tomatoes, he explained how the boxes get damp and tend to collapse into several pieces. But the sun has come at the perfect time to dry them before packing. How little we know about the challenges of getting us our produce!
You will also see okra in your boxes on Tuesday. They come from Rita Kelman, a farmer in Penrith, who provides us incredibly fresh herbs and Asian greens, Also known as Gumbo or lady’s fingers, okra are native to tropical Africa. It is an edible fruit pod of a plant related to the hibiscus. The mucilages that make the okra so sticky when cooked, are the source of soluble dietary fibre. 1/2 cup of cooked okra is a good source of vitamin C and fibre, as well as a source of niacin, folate, potassium, magnesium, and a low joule food.
Okra can be served raw, marinated in a salad and is beautiful cooked with tomatoes, onions and garlic. It makes an excellent pickle! My favourite is to make an okra curry with chilli, coriander and coconut milk.
Fortunately for us, okra is among the most drought tolerant vegetable species in the world.
Hope you enjoy!
{ 5 comments… read them below or add one }
Did I really read the word “okra”? That is very exciting. I always use it in Indian recipes, as you say it goes brilliantly well with tomatoes and chilli.
Looking forward to next week’s box.
Hello Food Connectors of Sydney. I meet Tsung when I was down at Everleigh Farmers Market last week visiting Yuri from Orange. We did a story on him for this series which airs in a couple of weeks..what a bonfire he is… Anyway we also have done a story on Rita and I saw her Okra growing a couple of weeks ago…Okra, I grew up on them..in greek they call them bumyes. My grandma’s and my mum used to make a great stew/dish using them. Pretty simple to do…sautee onions and garlic in a pan then either add fresh tomatoes ( preferable) or tinned and simmer. Any fresh herbs around the place then toss those in along with anything else you include in your own tomato salsa.I suggest lots of parsley for starters Once this has simmered away a treat and is tasting good ( ie add your own seasoning to taste), add your okra and allow to simmer gently until they are nice and soft. You can turn this into a vegetable type stew by adding some zucchini and carrots or beans too if you like, even a couple of spuds to fill it right out. Serve with some nice crispy bread ( i love a nice sour dough painted with a garlic & olive oil mix and baked in the oven till crisp on both sides),,, a perfect dish at this time of the year. Put a good squeeze of lemon juice over the top when you have served it up…Oh, and what about Rita…a treasure of the Sydney Basin…….I love what you guys are doing..Enjoy the vegies this week…It is all about feeding the soil and the soul. Okra is real soul food indeed…..It may seem a bit slimy when you first try it but believe me once you have had it once you wont look back. Im a sucker for Okra
Costa
Wow, the okra had me completely stumped until I discovered this recipe:
http://www.guardian.co.uk/lifeandstyle/2009/nov/21/vegetable-coconut-curry-vegetarian-recipe
Fingers crossed for a successful curry…
For a slightly moreish version of Costa’s great dish suggestion, trim the heads off the beans and wash & dry them; then deep fry until crispy before using in the stew
Costa – some lush ideas there champ.
Rita is a real pleasure for us to source from. Need more entrepreneurial farmers like her
I had okra (raw) for the first time at the Food Connect Sydney warehouse on monday…
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