Earlier this week, our farm sent out the last veggie boxes to our Summer CSA members, and I’d like to think we went out on a deliciously high note (see below for a photo of the large-sized share):
For the past 10 weeks, my team and I harvested, washed, prepped, and packed up all of our freshest, ripest produce for our wonderful CSA members (..and let’s not forget the months of seeding, transplanting, weeding, watering, pruning, and trellising that started way back in February).
Sometimes people ask me, how does your little farm churn out so many vegetables week after week? Well, first things first, I have the best team (looking at you Hannah, Ginger, and Miah) who help keep this small but mighty farm running. Truly, none of this would be possible without these hardworking, kind, and wildly talented humans.
My other secret to growing stunning, nutrient-dense vegetables?
Honestly, the secret is the soil.
For the past 6 seasons, we’ve poured so much intention (and high quality compost) into building truly healthy, resilient, biologically active soil – and it shows. Through heat waves and wild rain events, our soil has stayed intact and nourished our crops all season long. And this year we’ve dealt with the least pest pressure ever – which I directly attribute to the health of our soil, which in turn produces strong plants that are more resistant to pests. But this work of soil-building is never complete, and every year we keep working to enrich the soil so that it can enrich us.
By the way, if you want a more in-depth look at *exactly* how we built our farm and our permanent raised beds, check out this post. And here is a full guide all about cultivating healthy soil.
Even though summer is certainly not over, we intentionally end our summer CSA in early August so we can rest, recover, and prep for our 10 week Fall CSA. Speaking of which…
A reminder that I’ve created an invaluable Fall Vegetable Garden Guide, which is a download of all the growing information and lessons stored in my head after 15+ years of growing vegetables, and it’s PACKED with practical, crop-specific information to help you have a thriving garden this fall.
Okay, time to get cooking! It’s the first Friday of the month, which means this week’s new recipe – crispy roasted okra with romesco – is available to ALL subscribers. For full access to my recipes every week, consider joining as a paid subscriber.
Okra is a divisive vegetable – people either love it or hate it – but I’d like to think I can convert any haters with this recipe for crispy roasted okra with romesco sauce.
Okra has a reputation for being slimy (which, understandably, isn’t an adjective you ever want to associate with your food), so my professional recommendation for enjoying okra is as follows:
1) EMBRACE THE SLIME with a stew/succotash (like this one)
OR
2) BANISH THE SLIME by roasting/grilling/broiling/frying the pods at a high heat, and pairing with a delicious sauce
Today’s recipe embraces the latter strategy by roasting the okra in a hot oven for about 25 minutes, and piling the crispy pods over a bed of irresistable romesco sauce.
My romesco sauce recipe is hands-down one of my most requested recipes ever (though it certainly didn’t originate with me). Romesco is a traditional almond + roasted red pepper based sauce traditionally from the Catalonia area in Spain. The recipe couldn’t be easier – just throw the ingredients in a food processor and whiz everything up until smooth. I’ve honestly yet to find anything that romesco sauce doesn’t pair well with… enjoy it on crudité platters, with roasted veggies, toasted bread, sautéed greens, or alongside chicken, steak, fish, etc.
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
PS – This week *everyone* gets access today’s recipe. If you enjoy this newsletter and want to receive a new hyper-seasonal recipe every Friday, consider becoming a paid subscriber. Paid subscribers also get access to my (ever-growing) full recipe archive, handy gardening guides, video tutorials, and access to our private community Help Line.
Serves 4
INGREDIENTS
Roasted Okra
2lbs fresh okra, sliced in half lengthwise
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
Kosher salt, to taste
Romesco Sauce
1 large clove of garlic, peeled
1 cup unsalted whole almonds
10 oz jar roasted red peppers, rinsed and drained (this is my go to brand)
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons paprika
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper (or more, depends on your spice preference!)
PREPARATION
Preheat oven to 425F.
Prep 2lb okra by cutting each pod in half lengthwise. Place the okra halves on a rimmed baking sheet along with 2 tablespoons olive oil, ½ teaspoon cumin, ½ teaspoon paprika, and kosher salt to taste (start with at least ½ teaspoon). Use your hands to toss everything together, then lay out the okra in one even layer on the baking sheet.
Roast the okra in the oven for about 25 minutes, stirring once or twice during baking to ensure even cooking, until the okra is browned and tender. A note that smaller okra pods can burn easily, so keep an eye on them!
While the okra is roasting, make the romesco sauce. Using a small food processor, first process 1 clove garlic and 1 cup almonds until they are finely chopped. Add the remaining ingredients (10 oz jar roasted red peppers, ½ cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons tomato paste, 2 teaspoons paprika, ½ teaspoon kosher salt, pinch cayenne pepper) and blend until mostly smooth, scraping the sides of the bowl between blending. Taste and adjust seasoning as needed, then set aside.
To serve, slather a hefty amount of romesco sauce on the bottom of your plate/serving platter (you likely won’t use all of it, save extra sauce for enjoying later). Pile the roasted okra on top of the romesco sauce. Best enjoyed while the okra is still hot (as they cool down, they lose their crispness).
That’s all for this week! If you enjoyed this newsletter, it means the world if you tap that “heart” button below, share this with a friend, subscribe, or leave a comment (it really helps more people find this newsletter)! Thank you so much for your support.
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