Every time we look up it feels like 6 more weeks have flown by. Its hard to believe this year’s csa is already starting to wind down. We included a very aromatic and savory ground cherry jam recipe which makes a wonderful spread with cheese andcrackers. We will include another 2 pints of ground cherries from now until the end of the season, so you could store them up an do a big batch closer to the holidays. They will keep the longest if you store them in your fridge or on your countertop with the husk removed. They will continue to ripen, similar to a tomato, so any that have some green to them can be stored for several weeks. We included broccoli greens and kohlrabi, two members of the cruciferous family, both of which are highly nutritious, but are also more digestable (if eaten in more than 1/4 cup quantities) if cooked. They both taste great in a stir fry, just be sure to cook them until then are tender. We included the most tried and true method for eating okra on the blog this week- breaded and fried. It really is a tasty way to eat okra. Have a great week!

Spicy Ground Cherry Jam

Combine 1.5 pint ground cherries, coarsely chopped, with 2/3 cup sugar, 1.5 Tbsp lemon or lime juice, 1 Tbsp minced ginger, 1 tsp cumin, 1/4 tsp cinnamon, 1/8 tsp cloves, 1/2 tsp salt, 1 jalapeño, stemmed, seeded and minced, in medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 20-25 minutes, or until temperature reaches 220F on a candy thermometer. Taste and adjust seasoning, then cool and refrigerate until ready to use; Will keep for several weeks.


Fried Okra

Trim the stems and thin tips from the okra pods. Cut the okra crosswise into 1/2 inch pieces. 

In a medium bowl, lightly beat 2 eggs with 1/2 tsp salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes. 

Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375F.

Meanwhile, in a mixing bowl, combine 1 1/4 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne. Toss to combine.

Once the oil is ready, remove the okra from the egg mixture with a slotted spoon, draining off as much egg as possible, and add to the bowl with breading. Toss well to coat the okra. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2-3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-line plate or rack. Finish with a sprinkle of salt. 


Beet Dip with Sage Peppers

Preheat oven to 400F. Trim the ends from the beets and lightly peel (optional, skins are tender enough to be blended). Cut into roughly 1 inch pieces and place in a roasting pan. Peel the shallot and cut it into large pieces, reserving a small portion for topping. Place in a roasting pan with a clove of crushed garlic. Toss with 2 tsp olive oil and a pinch of salt. Roast until the beets are tender, stirring occasionally, 35-45 minutes. 

While the beets are roasting, cover 1/2 cup pecans in 1/2 cup water. 

When the beets have cooled slightly, add the pecans and water to a blender. Puree until the pecans begin to break down. Add the beets, 1 Tbsp Balsamic vinegar, and 1 tbsp sage leaves. Puree adding more water if needed, until the dip is smooth and there are no pieces of beets or pecans left. Add a pinch of salt to taste. 

To make topping- Add 2 Tbsp olive oil over medium-low heat and 3 Tbsp sliced shallots. Saute for 3-5 minutes, until fragrant. Move shallots to one side and add 3-5 sage leaves. Continue to cook the shallots and fry the sage leaves. 


Roasted Pepper Sandwich with Arugula

Cut 2 sweet peppers in half, scooping out the seed cavity and ribs. Slice pepper halves into 1/2 inch sections, then toss with 1 Tbsp olive oil and a pinch of salt. Roast in a 400F oven for 20 minutes, until peppers are tender.

To prepare sandwich- slice a ciabatta bun in half, and lightly oil one side of the bun. Spread a thick slice of mozzarella or a handful of grated mozzarella, over the other side of the bun. Toast in an oven or toaster oven at 350F for 10-15 minutes, or until bread begins to brown and cheese begins to melt. Remove from oven and add roasted peppers to one side of the sandwich and arugula leaves, rinse and trimmed, to the other. ( Arugula could also be made into a pesto and spread onto the sandwich instead. An arugula pesto recipe can be found on the week 20 blog of this year's CSA). Salami or grilled chicken would also be tasty additions to the sandwich. 


Broccoli & Kohlrabi Stir Fry

Roughly chop broccoli greens. Thinly slice broccoli stems and small florets. Peel kohlrabi, then julienne into thin slices. Julienne 1 carrot, and cut 2 green peppers into thin strips. Mince 2 cloves garlic and 1 Tbsp ginger. 

To prepare stir fry sauce- combine 1 cup chicken or vegetable stock, 1/4 cup soy sauce, 2 Tbsp honey, 1 Tbsp rice wine vinegar, 2 tsp sesame oil. 

Heat 3 Tbsp oil in a large wok or skillet over high heat. Add minced ginger and garlic and saute for 1 minute. Add broccoli stems and florets, kohlrabi, and carrots. Saute for 3 minutes, stirring frequently, then add chopped peppers. Saute another minute, then add the sauce and reduce the heat slightly, and allow to simmer for 3-5 minutes, until vegetables are tender and liquid has been reduced. 

Remove from heat and serve over cooked rice noodles (optional- along with grilled chicken). Garnish with sesame seeds and chopped cilantro.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.