Roasted Okra

Do you remember that show on Nickelodeon when we were growing up where you had to do silly stunts and if you failed you got slimed? I think it was called Double Dare. Something about okra and the way people think of it has always reminded me of that show.

Now, I love a good gumbo. I, personally enjoy stewed okra and tomatoes, but I know many people, including my wonderful spouse, who really don't care for okra because of the slime factor. As with many prolific Alabama veggies, I've been (and continue to be) on the look out for family friendly okra recipes. Good news - I found one!

It's super simple. Heat your oven to 500 degrees. In a large bowl mix a tablespoon of olive oil, a tablespoon of water and your favorite spices into a paste. Toss with rinsed, dried okra, spread on a cookie sheet and bake for 10-12 minutes. The first version of this recipe I tried was from blog I follow - Cooking Books. It was really tasty, but a little spicy. I've also tried it with creole seasoning, which isn't bad. I'm still looking for the perfect spice mix. Let me know what you think and if you find something you like.

Egg-traordinary

I've been buying eggs from the local CSA and farmers markets for a while now. It took a little getting used to all the sizes and colors of fresh eggs, but that's not all. Periodically, when I crack one open I notice that the yolk is a deep orangey, yellow instead of the pale shade we've all grown accustomed to from the grocery store. Typically, I just throw it out. Eggs can carry bacteria and I'm not one to risk it.

Last weekend when I picked up my meat from Boutwell Farms, I added a dozen eggs to my order. On the top of the carton there was a sticker which explained that the more orange in the yolk the more grass the chicken has eaten, which translates into higher levels of beta carotene. Who knew? All those strange looking eggs I've been tossing out were actually better for me than the ones I left in the bowl.

Money Matters

When I started this blog, I was clear that this project not only involved locally grown and organic (free range) goals, but budgetary ones as well. In the spirit of sharing, I think I should take a minute and let everyone know where I am.

We all know that organic can be pricey. As I've mentioned in earlier entries, staying away from Whole Foods is good advice for your budget. Staying as close as possible to the farmer is also good advice. In fairness, I'm not tracking my personal gas consumption as part of this process.

My shopping habits have changed, significantly. I go to a farmers market almost every weekend and buy fruits, veggies, eggs, flour (grits, other grains), honey, etc. I also buy most of my meat from Boutwell Farms (at the Valleydale Farmers market) and/or Bates House of Turkey, etc. These are a bit more expensive, but I've also canned and frozen a lot, so it's hard to measure what that means at the end of the year.

Where I've cut my expenses - noticeably - is at the grocery store. I've always heard, and now believe, that most of your grocery budget is not actually spent on food - at least not real food, junk food is a different story. My strategy is simple. I clip coupons. I read sale papers (these are also online by store). I use coupons to buy sale items in quantity and I stock them. I regularly save 35% - 60% at the grocery store.

So far, I'm staying close the the mark. I have made a few splurges on canning jars, recipe books, etc. However, I am quickly coming to believe the best way to save money would be to grow your own produce (I don't have the stomach or space for livestock). The question is how to work a garden into my landscape and my schedule.

Just Peachy

My latest canning extravaganza is peaches! I actually canned two different types. The first was a fairly complicated (and expensive) recipe for pickled peaches with vanilla. It sounds a little weird...and it may be, but once I looked at the ingredients list I had to try it. The peaches are actually canned in champagne vinegar with whole vanilla beans, cinnamon sticks, whole cloves and whole allspice. I made two big quarts, which I plan to save for the holidays (ham anyone?). I shoved the extra bits into a half quart, so I can preview in the next 6 weeks or so, after they've had time to pickle.

I also canned plain peaches and they were super easy. Instead of syrup, I used white grape juice. They don't require a pressure canner, just a water bath. I can't wait to eat them with a slice of angel food cake (or even right out of the jar) in a few months when there isn't a decent peach to be found.

I bought my peaches at the farmers market from a Clanton farm who brought their produce in baskets on an open air truck (not in commercial boxes). However, I still noticed something odd. To help in getting the skin off, it's recommended to put the peaches in boiling water for 3 minutes. Once this was done, I emptied the used water....and it stunk! It was a strong chemical smell which reminded me of the last time I applied flea dip to a dog - yuck.

I'm comforting myself with the knowledge that my peaches have been boiled and skinned, so I shouldn't be ingesting all those chemicals, but it makes you stop and think about how many chemicals are used, even at our local farms and how many chemicals we eat and don't even know it - my peaches didn't stink until they were boiled....uugghhh.