CARDIFF TINY FARM CSA BOX
OCTOBER 14TH
Recipe Ideas
Featured Item
Okra is a warm-season crop known for its tender pods and naturally occurring mucilage — the gel-like substance released when the pods are cut and cooked.
That texture is actually useful: it helps thicken dishes like gumbo and stews. But if you prefer your okra firmer and less silky, cook it whole or in larger pieces over high heat. Roasting, grilling and quick sautéing encourage browning while limiting how much mucilage is released. Young, smaller pods are generally the most tender and can be eaten from tip to stem once the tough cap is trimmed away.
TipKeep okra dry and unwashed in the refrigerator, ideally loosely wrapped or in a breathable bag. Moisture speeds deterioration, so wash it only right before cooking. For the best texture, try to use fresh okra within 2–3 days.
Find recipes →This weekend’s rain was a welcome reminder that farming is always a partnership with forces much bigger than ourselves. We can plant, compost, irrigate and care for the soil, but ultimately we’re still working with weather, seasons and living systems we can’t fully control. Small farms give us the chance to pay close attention to those changes and respond to them in real time. Thanks for supporting a food system that stays connected to the land, the people growing it, and the seasons that shape every harvest.
