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Tag Archives: homegrown

  • Peach Cucumber Salad

    Where do you find most of your recipes?  This Peach Cucumber Salad comes to us from @littleredkitchn via @TheSpicedLife.  I saw it on twitter and now that we have locally grown Plant City "pickles" at the market and we still have peaches in season, I had to give it a try.  And oh boy, am I glad I did.

     

    It turns out we had both Pennsylvania and Idaho peaches.  Now, I must admit I was particularly skeptic about these peaches, especially the Idaho ones.  But rest assure, I tried both and they were both deliciously sweet and juicy.  The only thing that made them different from Georgia or South Carolina peaches would have to be their size.  They were a bit smaller than the ones we normally get from the south.

     

    peaches and cucumber salad

    A while back, I found this mezzaluna and I just thought it was the cutest thing.  Come to find out, you really should use something like this to cut fresh herbs because it cuts without bruising.  Is it necessary?  Probably not, but I really thought it was cute, so I was excited to use it. ;)

    mezzaluna for cutting up herbs

     

    To make this salad is super easy.  Basically just chop up the cucumbers and peaches.  Then chop fresh basil and mint. Whisk olive oil, cider vinegar, water, Orange Blossom Honey, and salt to taste.  Toss the vinaigrette with the chopped cucumbers, peaches and herbs and you are done!

     

    [amd-zlrecipe-recipe:3]

    We paired the Peach and Cucumber salad with beef fajitas and yellow rice.  It was the perfect mixture of clean and fresh to our seasoned steak and rice combination.  I made enough that we have some left overs for tomorrow.

    peach and cucumber salad

     

    Do you ever eat fruit with dinner?

    What's the craziest fruit-vegetable combination you've ever tried?

    Would you try produce grown in a different state than what you are normally used to seeing? I.E. Peaches from Idaho instead of South Carolina?

  • Roasted Okra

    Okra is one of those veggies people either love or despise.  Those who love it, can't get enough and those who despise it complain about it's slimy taste.  While I occasionally enjoy some fried okra with ranch dressing, it may not be the healthiest combination.  Having fresh locally grown okra brought to the market daily, made me realize we hadn't had it at home yet.  While my girls may not eat everything I put on their plate, I'm always encouraging them to try new things.

    Roasted Okra
    Recipe Type: Vegetable
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Enjoy crisp, flavorful, fresh from the farm Roasted Okra in a few simple steps!
    Ingredients
    • 1 pound okra
    • 2 tbsp olive oil
    • salt and pepper to taste
    Instructions
    1. Preheat oven to 450. Wash the okra through running water and use a paper towel
    2. to dry it. Line a baking sheet with the okra and drizzle the olive oil over it. Season it with salt and pepper to taste.
    3. Roast it in the oven for 15 minutes. Make sure to shake the baking sheet half way through. Allow a few minutes to cool before eating.

     

    Growing Tips

    Okra is very easy to grow, especially with Florida's hot  weather.  Some relatives include cotton, hollyhock and hibiscus.  If you plan to grow it in your garden, make sure you have well-drained soils in full sun.  It prefers slightly acidic to slightly alkaline soils (pH 6.5-7.5).  Okra can be grown  by direct sowing or by setting transplants.  Make sure you soak the seeds overnight before sowing.

    homegrown okra

    Selecting Okra

    When selecting Okra make sure it has a beautiful shade of green.  Preferably, you should pick them when they are about the size of a small finger or your "pinkie".  The smaller they are, the less "slimy" they tend to be.  Also, the smaller the seeds are.

    Additional Recipes

     

    What are some of your favorite ways to prepare it?

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