September 6, 2010

CSA - Week 13

Another CSA roundup: yellow beans, yellow pear tomatoes, jalapeno peppers, cayenne peppers, banana peppers, green pepper, okra, red potatoes, tomatoes, and eggs.

I have no idea what to do with okra. Fried okra seemed like a good way to hide the okra. So I tried it and I'll admit, I loved it! No sliminess at all and I loved the pop of the seeds. This was so good I might actually seek out more okra to make more.

Fried Okra
from hungrycravings

¾ cup fine cornmeal
1/3 cup all-purpose flour
1 tablespoon granulated garlic
¼ teaspoon cayenne pepper
kosher salt
freshly ground black pepper
canola oil, for frying
¾ pound fresh okra, cut into ¾-inch pieces
1/3 cup buttermilk

Whisk together the cornmeal, flour, granulated garlic, cayenne, and a generous pinch of salt and pepper in a large, shallow dish. Add enough oil to a large, heavy frying pan to come to a depth of ¾ inch. Heat over medium-high heat until a pinch of the cornmeal mixture sizzles immediately when added. Meanwhile, add the okra to the buttermilk, and stir to coat. Transfer the okra to the cornmeal mixture and toss to coat, separating any pieces that stick together. Shaking off any excess cornmeal mixture, add about half of the okra to the oil and fry, stirring occasionally, for 3 to 4 minutes, or until golden brown. Using a skimmer, remove to a paper towel-lined plate and immediately season to taste with salt. Fry the remaining okra in the same manner. Transfer to a bowl and serve immediately.

This watermelon is from the previous week's CSA and has been perfect eaten on its own, but I wanted to try a watermelon feta salad before it was gone. I'm glad I did. This salad is surprising, but delightful. Did I tell you how much I love fresh herbs? The mint makes the salad.

Watermelon Feta Salad
from Two Peas

6 cups cubed watermelon
1/2 red onion, chopped
1/2 cup feta cheese
1/3 cup fresh mint leaves, chopped
Balsamic vinegar - optional

In a large bowl combine watermelon, red onion, feta, and mint. Stir until ingredients are well combined. Serve chilled with balsamic vinegar.

10/30/2010 Update: I tried another watermelon, feta salad that I liked better than this one. This one has watermelon and feta on top of a bed of arugula with a delightful honey dressing.

Watermelon, Arugula, Feta Salad
from Week of Menus

2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey

6 cups of arugula
3 cups of cold, fresh, and ripe watermelon, cubed
1/2 cup of crumbled feta cheese (almost 2 oz)

Whisk olive oil, lemon juice, red wine vinegar, honey, salt and pepper together. Set aside.

On four individual plates, place a layer of arugula, artfully put some watermelon on top of the arugula and then sprinkle feta cheese, divided equally among four plates. Carefully drizzle a small amount of dressing over each plate.

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