- Thin layer of oil in the pan
- 1 lb okra
- 1 medium onion (red or white)
- 1 green pepper (Medium size)
- 1 cup of whole kernel corn
- 1 cup baby lima beans
- 2 cloves of garlic
- 1 medium-size can of fire-roasted tomatoes or 1 lb ripe tomato
- 1 tsp of red pepper flakes
- Salt and pepper to taste
Serving Size: 2
- Dice okra
- Sauté in oil until liquid is not runny on medium-high heat (do not overcook)
- Dice onions, green pepper, tomatoes and garlic on cutting board
- Add onions, green peppers, garlic, and tomatoes to pan with okra
- Cover and simmer on medium heat for 10 minutes
- Add corn and lima beans
- Cover and simmer on low for 10-15 minutes or until tender
- Season to taste
Serve over a plate of rice or selected side
**If desired: add cooked meat to recipe**
This week we are harvesting fennel. Included below is information about fennel and a recipe. We hope that you enjoyed reading about chives last week and they are still available for purchase.
Our lettuce mix is also available this week.
Focus on FENNEL
Fennel is considered a vegetable, an herb and a spice! It is native to the Mediterranean region but grows well in S. Florida at certain times of the year. The bulbous base is eaten like a vegetable, feathery fronds that are used as an herb, and seeds that can be dried for a spice.
Fresh fennel has a delicate and mild flavor; some say similar to licorice but many self-proclaimed licorice-haters find that they actually like it. Texture-wise, the bulb is a lot like celery or onion: crunchy and fibrous when raw, soft and silky when cooked. The leaves are feathery and also mild in taste and can be used instead of basil or parsley.
Preparing Fennel for use:
Trim away any long stems and fronds on an angle, and reserve them for another use;
Use the edge of a knife to gently scrape away any browning on the outside of the bulb;
Cut each bulb in half so that it sits flat on the cutting board;
It can be sliced lengthwise or widthwise; diced or chopped like onions and celery; shaved into thin, crescent-shaped slices for soups and salads; or quartered for hearty stews.
Shaved Fennel, Zucchini, and Celery Salad (Martha Stewart)
• 6 small celery stalks, very thinly sliced (about 1 1/2 cups)
• 1 bulb fennel, very thinly sliced (about 3 cups)
• 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
• 1/2 cup extra-virgin olive oil
• 1/4 cup white-wine vinegar
• 1 can (15.5 ounces) butter beans, drained and rinsed
• Coarse salt and freshly ground pepper
• 1/2 cup almonds, toasted and coarsely chopped
Step 1: Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
Step 2: Stir in almonds and season with more salt and pepper just before serving.
PATCH continues ONLINE SALES!
Order Monday by 7 pm for Wednesday pick-up.
Hello Friend of the PATCH,
The Dania Beach PATCH will not be sharing our weekly availability list this week. Unfortunately, the storm in April destroyed quite a bit of our produce. The team and volunteers have seeded and planted and we expect to be back to harvesting shortly. We will keep you updated and will provide a list of produce for sale as soon as possible.
Thank you for your patience and we hope to see you soon.
The PATCH Team
Download the order form here:
Please note that we will allow pick-up on Wednesday 10 – 11 AM!
- Open the order sheet
- Enter the quantity you would like to purchase
- Click on “File” Upper left
- Click on “Share”
- Send “As Email Attachment”
- Mail to “EVENTS@THEPATCHGARDEN.COM
The PATCH was selected as the site for the EARN A BIKE program.
Our partner, FLIPANY will run this exciting program for 6 weeks beginning on June 6th.
What you need:
- 2 lb rutabaga
- Olive oil
- Garlic salt
- Smoked paprika
- Cayenne pepper
- Ground red Chipotle
Preheat oven to 425 degrees. Cover a baking sheet in parchment paper or foil.
What you do:
- Peal and cut into strips.
- Place in a bowl. Drizzle in enough olive oil to just barely coat all of the strips. Season liberally. I used quite a lot of the smoked paprika and a little bit of all the other seasonings.
- On a parchment-lined baking sheet, spread the fries out in a single layer and place the sheet in the oven for 25 minutes, or until the fries have turned a golden color with browned edges. Flip the fries once halfway through cooking with a spatula or fork.
- The tricky part is the baking time. You need to bake them past the raw stage where they are still hard, then past the stage where they are soft, and finally they will start to crisp up. Remove them from the oven after about 35-40 minutes.
For a healthy low-carb, and much lower fat option than regular fries, these babies are worth a try!
For more info and recipes: facebook.com/PATCHGarden
This recipe courtesy of www.cookincowgirl.com/2012/09/oven-baked-rutabaga-fries/