Southside Place Community Garden

Planting a fall vegetable garden is a hot topic

Now is the time to sow seeds and place transplants for nutritious produce

 As spring-grown tomatoes fade away, it’s time to transplant a fall crop.

Grilled Okra with Spicy Chipotle Dipping Sauce

Serves 4 to 6

1 pound finger-sized okra
1 tablespoon olive oil
Kosher salt and pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 chipotle in adobo, roughly chopped (seeds removed, if desired)
1 tablespoon adobo sauce from the can of chipotles
1 tablespoon lime juice
1/8 teaspoon salt

Heat a grill to high heat. If your grill grates are so wide that the okra might fall through, use a vegetable grilling pan or spear the prepared okra on skewers.

Prepare the okra by slicing each one down its length, stopping just short of the top. This helps the okra cook more evenly and creates more crispy bits. Toss the okra in a mixing bowl with the olive oil and a generous sprinkling of salt and pepper. (If needed for grilling, spear the okra on skewers, like kebabs.)

Combine the sour cream, mayonnaise, chipotle, adobo sauce, lime juice, and the salt in a blender or in the measuring cup of an immersion blender. Blend until thoroughly combined. Taste and add more adobo sauce, lime juice, or salt, to taste. Transfer the sauce to a small serving cup.

When the grill is ready, spread the okra out in a single layer over the grill (or in the grill pan). Cover and cook for about 2 minutes. Remove the cover and flip the okra to grill the other side. Continue grilling, flipping as needed, until the okra are evenly grilled on all sides, another 3 to 5 minutes (5 to 7 minutes total).

Transfer the grilled okra to a serving plate and serve with the chipotle sauce. Okra is best if eaten immediately, while still piping hot from the grill.

from http://www.thekitchn.com/recipe-grilled-okra-with-spicy-chipotle-dipping-sauce-recipes-from-the-kitchn-205240?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_source=eNews+July+10%2C+2014&utm_campaign=eNews+7.10.14&utm_medium=email

Fant

Yard long pole beans/Orient Wonder known as “dau gok” in the Orient. They are delicious and beautiful dark green pole beans. Seeds are slow to develop so pods stay smooth and slender. Beans best harvested at 12″ to 18″ long even though they can grow to 30″. Harvest any time! Cook them like you would any green bean but don’t overcook!

photo by Amy Bryant

Boil them for a few minutes, then dunk them in an ice water bath to stop their cooking and preserve their dark green color.

Have you seen the long purple bean-like things growing in the garden? They are purple hull peas, a Southern favorite much like black-eyed peas. All you have to do is split the purple shell or hull down the middle and push out the peas. Or better yet, have your kids do it while they are watching TV! Of course, you don’t eat the hull and must boil the peas for about 45 minutes. Any black-eyed pea recipe should work with these fresh peas. Or here is one that looks good:

Fresh Purple Hull Pea Recipe

• 2 pounds fresh shucked purple hull peas
• 2 garlic cloves, whole
• 1 tablespoon canola oil or bacon drippings
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5-6 slices bacon

enough water to cover peas in the pot

Place oil or bacon drippings in a large pot over medium high heat. Add chopped bacon, onion and garlic. Rinse peas and add peas and enough water to cover the peas. Bring to a boil and cook about 30 minutes. Lower the fire to med-low, cover and cook until the peas are just starting to soften a little stirring occasionally. Add more water if necessary, you want at least 1 inch of water above the peas. When peas are done drain off some of the liquid season with salt and pepper and place in a serving bowl.

from http://www.mommyskitchen.net/2008/09/hot-water-cornbread-purple-hull-peas.html

Owner of Rarmm Excavations, donated delivery, equipment, and labor

Check out our new granite pathways

…for saving our backs

what takes us 4 hours to do, this nifty front loader can do in 30 minutes.

Ramm Excavation donate the delivery of a truckload of soil and a truckload of granite today PLUS the use of this tractor.  So Saturday May 24, 9am we spread granite in the walkways and plant squash and okra.