Late August at the Sandhills Farmers Market

Okra...No Room For In Between



Okra plant with pod.



Okra is just one of those things in life that you just love or hate....like or dislike....no riding the middle. The slender, green pods look different, the name is different, and its cooking characteristics are different (translates slimy when you cut it).  But different can be a good thing, especially in the heat of the summer when the thought of more grilled squash or another tomato sandwich becomes a gastronomical challenge.  

For those unfamiliar often maligned vegetable, okra is a relative of hibiscus and cotton.  Each morning, wherever a pod will grow, a beautiful, pale yellow, tropical-looking flower with a crimson center blossoms, only to fall off by lunchtime.  It is of African origin, and was brought to America by African slaves.  It can be fried, pickled, canned, frozen, marinated, served raw in salads, and even grilled.  This “soul food” staple is easy to grow and can be grown in the South from May until the first frost.  Farmers markets in the South have an abundance of this versatile vegetable during those months.   

After asking around the farmers market for local recipes, I found that a few of the favorite, more traditional ways to eat okra in the South is fried or stewed with tomatoes.  Grilled okra brushed with butter and seasoned with Old Bay is my new personal favorite. (Of course, anything seasoned with Old Bay is a favorite!)  Some version of the  following recipe for fried okra comes up frequently in recipe exchanges.  It is easy to make and perfect for laid-back, summertime cooking.

Fried Okra

Ingredients

Okra

Water

Salt

Pepper

Cornmeal

Oil

Preparation

Slice okra into a bowl and cover with salt.  Cover with ice water.  Refrigerate for about an hour; drain. This step helps the coating to stick to the okra.  Toss around in the cornmeal seasoned with salt and pepper.  Fry in one-half inches of hot oil either in a skillet on the stove or in a pan in a 400 degree oven.  Toss around until brown and crispy.  Drain on paper towels.  Photgraph by Starr Oldorff.

Enjoy Summer's Bounty Year Round

Red, ripe, juicy tomatoes at the Sandhills Farmers Market!


Tomatoes are known as the king of the summer garden.  Heirloon varieties are taking their rightful place next to the Big Boys, Whoppers, and Romas.  In spite of drought conditions in North Carolina this summer, their seems to be a bumper crop of tomatoes at the Sandhills Farmers Market!  We have been enjoying them in salads, sauces, and more!  Wouldn't it be great to eat fresh tomatoes all year long?

With a little time well spent in the kitchen, fresh, locally-grown tomatoes can be enjoyed throughout the year.  Tomatoes can be easily frozen to be used when the air becomes cooler, mittens and a scarf become part of our everyday attire, and the heat of the summer are a distant memory.  Is preserving tomatoes not in your current skill set?  Not a problem!  The North Carolina Cooperative Extension website provides easy to follow instructions for freezing or canning tomatoes in the traditional manner and YouTube has several easy-to-follow and informative videos on the subject. 

Tomatoes grow in the Sandhills region of North Carolina until the first frost.  However, they probably won't  last in the local markets for that long.  So, if you want to try your hand at preserving fresh tomatoes for winter use, stop by the Sandhills Farmers Market right now and get yours while they last!  Photographed by Starr Oldorff.

http://www.youtube.com/watch?v=-lMKsa6Aqz8

Homegrown and Handmade!

Along with locally-grown fruits and vegetables, the Sandhills Farmers Market offers handcrafted items. Handcrafter and Master Gardener Patricia Dean sells her hand-crocheted berets, market bags, and dishcloths, hand-sewn skirts and aprons, and baby blankets and sweaters. She has been knitting, crocheting, and sewing ever since she was old enough to work a needle! Patricia's booth is a popular stop for market-goers! Her sports team aprons are a hot item! Custom orders are welcome. Stop by and visit Patricia every Saturday at the Sandhills Farmers Market of Spring Lake. Photographed by Starr Oldorff.

WHO'S YOUR FARMER?

Meet Cecil Lucas of Spring Lake, NC! Cecil has been farming and gardening for his entire life! The Lucas family property is located in Cumberland County just outside of Spring Lake. Family and friends affectionately call it "The Old Home Place" for good reason! It has been in the family for about 60 years! Cecil's father built their home at night while mom held a lantern for him to see In the past the family grew cotton and always had a garden to provide food for the family. Cecil grows field peas, sweet potatoes, squash, corn, string beans, cucumbers, tomatoes, watermelons, okra, cabbage, turnips, and mustard. Come out and meet farmer Cecil and learn more about where your food comes from!