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Tomorrow's On Farm Sales- A little bit of this, A little bit of that

Posted 9/12/2011 3:20pm by Leslie Cooperband or Wes Jarrell.
Greetings.  Many folks consider September as a time when the abundance of locally-grown foods diminishes. This is FAR from true. While Blue Moon Farm won't be making it out to our farm through the rest of this month, we will be offering some of our vegtables and herbs from our garden during our Tuesday afternoon Farm Sale. PLEASE NOTE OUR CHANGE IN HOURS; 3-6PM ONLY!!!
We'll have some of our prolific "Juliette" tomatoes for sale as well as limited quantities of fresh herb bunches and a lovely little cucumber called "Mexican sour Gherkin." It's a little round ball with white spots--the taste is a bit tart--great for pickling OR simply eating fresh in a salad. The texture is nice and crunchy. We'll also have some okra for sale. For those of you afraid of the slime factor inherent with okra, here's a simple way to prepare them that results in NO slime:
1. cut okra pods crosswise into 1/4 thick pieces.
2. Mince a couple of cloves of garlic and saute them for a minute in a hot saute pan with some olive oil.
3. Add the okra slices and stir to cook.  Sprinkle some salt as the okra cooks for about 5 minutes.
4. Sprinkle some corn meal to coat the okra pieces and continue sauteeing until golden brown. Add more salt to taste.
5. Squeeze lemon juice over the golden brown cornmeal-coated okra pieces (probably the juice of half a lemon is sufficient for a pint or quart box of okra). 
6. Eat and be amazed.
Of course, we'll still be offering a nice selection of our cheeses (chevre, Little Bloom, Angel Food, Red Dawn and Moonglo most likely--maybe some feta) as well as gelato. You can get scoops of gelato hand dipped from our very chic Italian dipping cabinet ($3 per scoop) and pints ($9). We'll have:
  • Vanilla
  • Chocolate
  • Sicilian Pistacchio
  • Margot's Mint
  • Honey Ginger Chevre
  • White Peach-Lemon-Orange Thyme
  • Blueberry Lemon Verbena Sorbetto
  • White Peach Sorbetto
We might have a few dozen eggs for sale as well as some of Chef Alisa's small-batch fruit preserves.  The goats are still up for visitors (even the bucks who are in full breeding scent), and you can peruse the garden and marvel at Rachel's handiwork.  The weather is supposed to be gorgeous so, COME ON OUT!