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August 28, 2013 / amberwoodterracechiro

CSA Week 13: Fried Okra and Gazpacho

That’s right; fruit from the CSA this week!  watermelon

Week 13 Goodies:

2 turnips

5 beets

1 bunch kale

1 bunch collard greens

40 tomatoes….no joke

8 cucumbers

10 okra


handful green beans


a watermelon

a small cabbage

1 banana pepper

1 bell pepper

1 leek

If you want to use your watermelon in your recipe, check out my cucumber, watermelon salad that I made a few weeks back.

If you are dreaming up ways to use your tomatoes, take a look back at tomato soup, salsa, or gazpacho that I made this week! Gazpacho is essentially cold soup.  I don’t like tomato juice, so I have never been excited about trying it.  However, the first course at the wedding I went to this weekend had gazpacho as one of the soups.  I wouldn’t say it’s my favorite food ever but if you are a tomato lover, you must try this gazpacho recipe!


2 pounds tomatoes, roughly chopped
1 medium red bell pepper, roughly chopped
½ medium cucumber or zucchini, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 medium fresh jalapeño, seeded and roughly chopped
2 garlic cloves
Salt and black pepper
1 avocado, thinly sliced (optional)

1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water (or cucumber juice if you have a juicer!) if necessary. (Work in batches if not all the ingredients fit in your blender at once.)

2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado.

Fried Okra:

I haven’t gotten around to making it yet but I will be using a variation on this recipe!


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