Whatd’ya do with the bag? 07.29.08

29 07 2008

The Oki: one of the following carrot/potato/tomato, either wing beans/bean sprouts, beniimo, pink flower lettuce, okra, onion, green bell peppers, cucumbers, hot peppers, lemon grass, okinawa zucchini, flowers.

TropOki: wax apples, banana, shikwasa, papaya, mango, dragonfruit

Big TropOki: TropOki + grapes, acerola, pineapple, passionfruit

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I’ve got fruit & veggie news!!

28 07 2008

First, I wanted to thank all of you who have tried out my new business. There has been a steep learning curve with some quirks along the way, but I’m really enjoying bringing healthy, locally grown veggies and fruit to your homes.

But we are making some changes!!

Probably the most consistent feedback I’ve received is how GIGANTIC the Oki is (even for our most avid vegetarians!). And some of you moved to an every-other-week order because you just weren’t getting through the bag. The nutritional difficulty with that is that fruit and vegetables have their highest concentrations of vitamins and nutrients as soon as they are picked. As they sit around, the good-for-us-ness decreases, as does the flavor. One of the perks of having local food is that you can buy it and consume it when it’s at its freshest. And since I’m the person providing all of this local goodness to you I feel it’s important to be able to get the food to you as fresh as possible. Additionally, I have felt week after week that The MiniOki contents look kind of pitiful as compared to the overabundance of The Oki.

So, I’ve decided to make a change to the bags to try to combat this problem. The Oki will be going down in price to $25 and will contain $5 less produce. For those of you currently ordering The Oki, you don’t need to contact me unless you’d like to switch how often you are receiving the bag. But, if you have been receiving The MiniOki, please let me know if you’d like to give the new Oki a try.

The second bit of feedback is that some of you are tiring of green peppers, okra and cucumbers. This is one of the problems of eating locally in season… having the same items again and again for weeks. However, I’m guessing some of you have already been wishing for some carrots and (now past season) and that come December, we’ll probably all be willing to give our left leg for a sweet, crisp cucumber. I will continue to do my best to rotate in different items as possible (lowering the size of the bag will help that as well).

And wow, has it been fascinating to see all the unusual fruits arrive in season. I think we have had five new fruits recently that I’d never eaten before: wax apples, dragonfruit, shikwasa, lychee and acerola. And the amount of fruit available each week is phenomenal. So, the second big change in delivery products is that I’m now going to be offering a Big TropOki . The wonderfulness of this bag is that it can be delivered to your home alone (previously a TropOki could only be added to a veg bag). The cost will be $30 and if we’d done it this week, it would have included a pineapple, passion fruit, papaya, mango, bananas, watermelon and limes. For those of you already ordering an Oki that week, you will receive $5 off and pay just $25 for this large fruit bag.

Thank you again for your business and for telling all your friends!

Melody

Stay tuned: We will soon be offering a mixed Veg/Fruit bag!





Whatd’ya do with the bag? 07.22.08

22 07 2008

The Mini Oki: green onions, purple yams, wing beans, cucumbers, yellow peppers, salad greens, okra

The Oki: The MiniOki + red potatoes, seaweed, eggplant, bean sprouts, sugar cane, goya, basil, onion, shallots, squash, a second salad greens

The TropOki: papaya, mango, limes, dragonfruit





Whatd’ya do with the bag? 07.15.08

15 07 2008

The MiniOki: red potatoes, onion, cucumber, green peppers, 2 bags of cherry tomatoes, lettuce, green onions, okra.

The Oki: Okinawan yams (beni-imo), red potatoes, squash (kabucha), onion, wing beans, eggplant, okra, green pumpkin, purple/green lettuce, 2 bags cherry tomatoes, green onions, shibui (large green gourd), spinach type leaves (unnanhekuyaku).

The TropOki: acerola (cherry looking fruit), mango, passionfruit, yellow honeydew type thing, dragon fruit.





Whatd’ya do with the bag? 07.08.08

9 07 2008

The MiniOki: red potatoes, carrots, cucumbers, lettuce, okra, green peppers, onion, garlic.

The Oki: MiniOki + pretty green/white stripe gourd that is supposed to be like a big cucumber, orange squash, small red peppers, basil, cherry tomatoes, eggplant, non-bitter goya, smooth yellow honeydew/cucumber thing.

The TropOki: Pear pineapple, mango, shikwasa (Okinawan lime)

What did you make with your goodies?





Whatd’ya do with the bag? 07.01.08

2 07 2008

The MiniOki: potatoes, onion, green peppers, cucumber, green onions, okra, tomatoes

The Oki: MiniOki + half cabbage, squash, hot peppers, basil, eggplant, green/purple leaf lettuce, yellow oblong veg that is like a cucumber

The TropOki: dragonfruit, passionfruit, bananas, pink triangle shaped fruit (check out the WHAT’S THAT page for more info)

Thursday bags may differ slightly in content.





More okra????

1 07 2008

I know there has been a lot of okra in the bags lately, and other than the fried okra info from Joelle in one of the comments, there’s not been any info here on how to prepare it. This website has tons of recipes, but I’ll add a few here:

Okra Casserole

This recipe is provided by Maragret Webb of Crossville, Tennessee, who writes: “I have tried Okra many ways, but find this one to be the best”.

Take a medium size casserole dish, spray with pam spray. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper.
Preheat oven to 375 degs. (F). Bake for 45 to 60 minutes, or until the pepper and onion are tender.

Only make one layer if you have a small family. The two layers work fine for a larger dish to take to family and church gatherings. You can make this hotter by adding a little tobasco. It is delicious.

Grilled Okra (good for BBQs this summer)

This recipe is provided by Travis Hall from Belton, Texas.

15 to 20 tender okra pods, 3 inches long
Olive Oil
Cajun Seasoning

Place okra on a metal or wooden skewer through the side at the center of the pod. Brush with Olive Oil. Sprinkle on Cajun Seasoning.
Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown.

Serve and eat while still warm.

Note added by Travis: I tried a little bit of a change in grilling my okra today. Using 2 skewers and building like a ladder works a lot better than trying to turn the okra on just 1 skewer. Make an individual ladder for each guest.

Smothered Okra, Eggplant and Tomato

From Paul Prudhomme’s “A Fork in the Road”

SEASONING MIX
1 1/2 teaspoons onion powder
1 teaspoon salt (omit if using canned tomatoes with salt)
1 teaspoon dried mustard
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper (or use all black)
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper (red pepper)
****
2 cups chopped onion, in all
1 cup chopped green or red bell pepper
2 cups chopped okra, in all
1 medium eggplant, peeled — 1 cup finely diced,
remaining medium diced.
3 cups fresh tomatoes chopped, or 2 cans diced tomatoes
1/2 cup tomato sauce (omit if using canned tomatoes which
already have lots of juice)
1 cup apple juice
***
1) Mix spices in a small bowl.
2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1
cup of okra (I put in a food processor and pulse to chop finely)
3) Heat non-stick skillet or pot over high heat about 4 minutes. Add
chopped vegetables, bell pepper and seasoning mix, stir and cook for
about 5 minutes. Vegetables should stick to bottom of pan, then you
unstick and stir them so that they carmelize (brown) a little but
don’t burn.
4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1
cup of tomatoes. Cook, stirring occasionally until most of liquid
evaporates, about 20 minutes.
5) Add remaining onions, okra, eggplant and tomatoes (tomato
sauce if used). Scrape to clear bottom and cook 10 minutes or more
until eggplant is cooked.