This week, we’re getting okra from Bradshaw Farms, summer squash, onions and red potatoes from Naegelin, bell peppers from My Father’s Farm, elephant garlic, portabello mushrooms from Kitchen Pride, tomatoes from McCall Creek Farm, herb from Pure Luck, pears from Lightsey, lettuce from Bluebonnet Hydroponics and green Meyer lemons from G&S Groves.
So I’m making:
Condiments (no idea what else I would call this?):
- Pickled okra — I had the best pickled okra at the Pearl Farmer’s Market this weekend and I was inspired to make my own.
I’ll use the lettuce and bell peppers to put on my wraps for lunch, and the garlic and onion while making dinner.