The food we are producing at the farm right now is an unprecedented amount. A field crew of 5 is being consumed by the harvest. A good problem to have indeed, but one that can affect the coming season’s bounty as we juggle summer and fall tasks.



Fennel, watermelon radish, kale and pole beans

The fall harvest seems to have begun already with the picking of the first radishes and turnip greens. At the same time we are picking the heat loving okra pods. While I don’t have a recipe that combines the three, there are many delicious ways to enjoy them. A radish sandwich is always a nice snack. The okra is best when cooked with a dry heat, so that it does not release as much of its slipperiness. The wok-fried okra recipe from 3 years ago is a good example of this.

As far as the turnip greens go, I went to the bookcase and checked out Leafy Greens by Mark Bittman. His Turnip Greens in Mustard Sauce was a perfect accompaniment to some Parker Farm’s pork chops tonite. We added some balsamic and olive oil at the end to smooth out some of the bitterness of the greens.



August sunrise