Posted 9/15/2014 12:55pm by Judy Lessler.

Okra grows in the field from summer until frost. It is at its peak when it the weather is hot, hot, hot, but will continue to produce during the chiller days. Because of this, you can find in season okra just when the farmers' markets and CSA boxes in our area start also having salad mix. A green salad with Okra Croutons can be the center piece in many easy meals. For example, try it with a grilled cat fish or hamburgers. If you have small amounts of okra, you can use it in cornbread or corn muffins. At the Burkville Alabama Okra Festival I had corn muffins with hot pepper and okra. You could use a muffin mix and add the jalapeno and the okra. I would not use more than half a jalapeno pepper with the seeds removed and finely chopped. After all you do not want to look over and find your spouse or children picking through their muffin to remove the jalapeno.  

Another great recipe for okra and late season eggplant comes from Virginia Willis's wonderful okra cookbook. It is a large recipe and makes use of both okra and eggplant and would be good choice for entertaining. I modified it a bit to fit with the oriental eggplant that HCF CSA customers get in their boxes. Iranian Okra Khoresh.

Tags: eggplant, okra
Posted 9/2/2014 10:45am by Judy Lessler.

Cooking:  On Saturday at the Burkville Alabama Okra Festival I had the best succotash that I have ever eaten. It was made by Doris Green who is the sister of Alice Stewart who was a founder of the Okra Festival (see below). Doris was dead tired on Saturday after cooking multiple dishes for the festival, and I still need to get her recipe for the okra succotash. I think, however, I have a good idea why it was so good. It was how she had prepared the vegetables. She used okra, squash, tomatoes, and onions. She had thinly sliced some baby squash and the okra—piece were less than a quarter inch thick. The onions were cut into pieces that matched and the tomatoes were in small pieces. There was some other squash that was quartered and also sliced into small pieces. It was salted, probably on the heavy side since I like salt a lot and did not have any desire to add any. She did tell me that she used no oil and just gently simmered the dish. I aim to experiment when I get home and to get in touch with Doris to find our more details.  

Farming and Thinking:  I am writing this from Montgomery Alabama where I attended the Okra Festival in Lowndes County Al on Saturday. This is a very small community festival started some 15 years ago by Barbara Evans and Alice Steward who lived across the street from each other on Harriet Tubman Road in Lowndes County.

Harriet Tubman Road is a narrow paved road, more like a track road. It is the size and structure of what we would leave as a gravel road in NC because, in NC, we have enough freezing and thawing that a paved road would not survive the winters without buckling, cracking, and forming potholes. They do not have that problem in Alabama where signs on bridges do not say “Bridge Ices before Roadway” but rather give a mile warning “Bridge May Ice in Cold Weather.” Alice died in 2002 but her family still participates in the festival with her sisters, brothers, nieces, nephews, and assorted others coming together to cook food and welcome people to the festival.   Amos Kennedy, an artist who does letter press printing, has made a poster for each year of the festival since 2002.

Barbara is a community activist and many of the poster have a message that leans in that direction. Examples include:   2014: GO GREEN EAT OKRA; 2012: WE PICK OUR OKRA FROM THE LEFT; 2011: THE PEOPLE'S VEGETABLE  

More about this festival in later posts.   


Posted 8/27/2014 11:53am by Judy Lessler.

Farming and Thinking: I once asked Vicki Roberson, who along with her husband Bobby, collaborates with us on our CSAs) what kind of pumpkins she was growing. She said that they were "Old-Timey Pumpkins." Not finding such in any seed catalog, when we both had more time, I asked her again. It turns out that years and years ago she asked a farmer from whom she was getting pumpkins where the seed came from. He told her that they were old-timey pumpkins and that he had been saving the seeds from year to year. Vicki and Bobby Roberson have continued this practice of saving some of the best pumpkins and using them for seeds.  CSA customers got these in our boxes this week.

For everyone,I am passing on some old-timey knowledge. I have been reading an annotated translation of Pliny the Elder's Natural History. Pliny lived in the first century AD. He has a chapter on how long it takes certain plants to germinate that fits with our experience, with arugula (called rocket in the translation) coming up in 3 days and parsley taking up to 30 days to germinate. I was impressed with this and became more impressed when I read the note that pointed out that Pliny had copied most of this from Theophrastus, a Greek who lived and wrote some 350 years before Pliny. So amazing.  

Theophrastus succeeded Aristotle at the Greek School of Philosophy called the Peripatetic School because supposedly Aristotle walked around as he lectured. This last might be an urban myth because apparently there was also a place with a similar name where the students met to hear Aristotle's lectures. We will probably never know the answer as to whether or not it is a myth.

Pliny the Elder died in the eruption of Mt. Vesuvius in 79 AD. As well as being a famous naturalist and agronomist, he was an admiral in the Roman Navy. He was on a peninsula just west of Naples and could see the clouds from the explosion. Somehow he got a message (probably through a Morse code like flag system) that a woman called Rectina, who was a close friend, was terrified of being killed. Pliny had already been considering sailing over to view the volcanic explosion, something very tempting for a naturalist, when he got that message, and it was the tipping point that made him decide to go.

Pliny was killed by volcanic fumes while there; however, many of his crew escaped. Pliny's nephew, Pliny the Younger, wrote a contemporary account of his uncle's death based on the information brought back by the crew. You can read it (in English, no need to know Latin) at this web site:     

It is amazing how connected we are to those who farmed 2500 years ago.  There is a continuing thread of gradually building knowledge and those, like Pliny, who documented procedures made great contributions to this accumulation of knowledge.

Posted 7/16/2014 12:11pm by Judy Lessler.

Andria's Summer Tomato Salad  is a great easy summer meal.  The Andria in the title grew up on what is now Harland's Creek Farm, and is my daughter.  Andria now lives in Oakland CA. She worked for many years at Arizmendi Bakery in San Francisco which was located within walking distance of Golden Gate Park.  I loved hanging out  in that area when I visited  her.  Occasionally, the bakery staff would all me to volunteer at the bakery so that I could see how the process worked. Getting fresh baked goods on the shelf at the right times is an intense and tightly controlled process. Having a volunteer was not necessarily an advantage, but I got to do it because of having status as a mother of an employee. Their baked goods are fabulous.  If you go to San Francisco, try and visit Arismendi  Bakery.

Andria is now studying and hoping to be a vet.

Posted 7/1/2014 11:39am by Judy Lessler.

Cooking:  Everybody deserves a  red, white, and blue meal for July 4.  Her is a recommendation:

Grilled hot dogs and hamburgers, Southern Cold Slaw, and Amazing Beet Salad. Blueberries and honey dew melon.

You will find everything you need at the farmers market, although honey dew melons might be rare.  Other white fleshed melons are Sprite and Casaba. Of course, you can vary this menu and make a watermelon and blueberry salad. Just cut the watermelon into pieces about an inch or so big, mix with the blueberries, add some basil, and dress with a mild vinaigrette dressing. 

We have NC hard neck garlic this year, and it came out really well. There is a hard core down through the cloves. Use a knife to flip the cloves off the core. We cut the core too short today; however, for future deliveries, we will leave a longer neck so that you can hold it to take the cloves off.  This is the  the best garlic we  have ever grown on the farm.  Because the seeds, which are really single clovers from a garlic bulb, came from NC, they were adapted to our climate.  Most of the garlic I had grown before came from California or Washington State, and did less well.  Garlic is subject to "genetic drift" in that if you select the best bulbs from this one year's crop for the next year, your crop will be better the second year.  We lost only about 1 or 2 percent of the planting this year, whereas in past years, we lost about 15 to 20 percent. 

Boiling beets is an easy way to prepare them to use in recipes. Here's how: Cut the large beets to equal the size of the small ones, trim off some of the hairy parts, and boil unpeeled beets until you can easily pierce them with a fork. Cool and slip the skins off, and store in the refrigerator to use in the recommended recipes. If you are in a hurry to peel them, you can cool them in cold or ice water 

I have become a local hero with the Amazing Beet Salad, having made it for several pot lucks with lots of the new garlic.  


Posted 6/24/2014 11:20am by Judy Lessler.

I am in Baltimore helping my daughter-in-law care for my 3 month old grandson while my son is away at a conference in Seattle. Today Alexander and I are having a long solo time together because my DIL (Lauren) is off to the university.

It is a really different life in the middle of Baltimore. This morning I put the baby in his wheelie, which holds his car seat, and walked to Starbucks for an iced latte, to Radio Shack to replace my phone charger, and to Safeway to buy vinegar and tuna. I sat in the shade, drinking my latte, and Alexander enjoyed his thumb while snoozing in the wheelie/car seat. 

Wheelie + car seat = Giant Stroller. The Durham Farmers' Market is full of these. Parents can store a week's worth of produce in them along with babies and children.  There may be a washer and dryer underneath so that they can do laundry at the same time.  


Posted 6/17/2014 11:42am by Judy Lessler.

Cooking: This week the CSA members  got meal plans with lots of cold dishes. LINK TO MEAL PLANS.  It is going to be in the 90s all week long. I have reacted to this by giving you lots of cold dishes in the menu plans. If you have a porch or patio, it is a good time to turn on the fan, eat late in the day, and sit outside and listen to the peepers and croakers settle down for the night. I recommend buying some melon to eat as a desert with these cold meals.  

You can go even colder: The cabbage dish is from the NY Times. Last year they published an article called A Dozen Recipes for Slawless Cabbage. My spell checker objects to slawless as a word, as do all the online dictionaries. Maybe one can just add a suffix "less" to any word and get a new word meaning none of the root word; however, it seems kind of awkward. Hatless, shirtless pictures of Putin abound. But would one really want to say, for example, "My house is snakeless, dogless, and catless"  if one eschewed pets of these types? Glutenless? Fingerless?  Are these OK?  Anyway, it is the NY Times, and several editors probably approved; so, I am passing it along regardless of any grammar concerns. I put in a link, and you could go with their Thai salad or Cabbage Caesar Salad if you do not want to turn on the heat at all. Also, instead of frying up some burgers for M4. you could get slice deli turkey. The best I have found  and one of  the cheapest is Sara Lee Cracked Pepper Turkey Breast.  

Farming and Thinking:  In the cycle of the year, greens are the first and last things the earth puts out for us to eat. I think that it is interesting that we have foods with such high nutritional content both before and after the cold non-producing months. This gives us a boost before the long cold period and reinvigorates us afterwards. And, given the long series of 90 degree plus days we are looking at, I think we are seeing the end of the greens.  

Our chickens are down in the field in Plot I, which is where we will have the main crop of vegetables next year. I go down every night to close then in the chicken tractor to protect them from possums, foxes, and raccoons. As the days are getting longer and longer, the hour I make the trip gets later and later because the chickens will not to in their abode until it gets dark.  I almost always wish I did not have to make the 10 minute trek to the chicken tractor, and, after I do, I am always glad I had this last walk with the dogs and last chance of the day to see the garden and hear the animals as they settle down for the night. This last week, we have had a full or near full moon, and I have not even turned on the flashlight.

Posted 6/10/2014 11:04am by Judy Lessler.

Farming: We are starting into the seam or the transition period between the spring and summer vegetables. We are beginning to harvest potatoes and squash; however, the lettuces and greens are still plentiful. I know some of you are ready to see greens disappear and to find a box full of compact things like tomatoes, beans, okra, and eggplant. That time is coming.  

The okra that is "on stage this year" is growing. We have planted two types, Star of David and Clemson Spineless 80. Ann Silverman, a local artist and paper maker, is going to make paper from each type of okra. Below are a couple of pictures we made last week when we thinned the okra. Ann came over for the thinning and took some of the young pieces plants.

The first picture shows Ann and Erasmo. Ann is holding some of the thinning, Thinned okra is on the left and to be thinned is on the right. The second picture shows Rene and Erasmo in the process of weeding and thinning. Rene is holding a bunch of quelite, which is a green in the amaranth family that grows wild on the farm. We consider a weed. It actually is delicious and makes a good braising green; however, we have not been successful in selling it. I carried that bunch to the cooler for Rene, and his family had if for dinner that night.



Posted 6/3/2014 10:47am by Judy Lessler.

Farm Notes: Chapel Hill Creamery is one of our collaborators in the CSA. It is run by Flo Hawley and Portia McKnight. After 15 to 20 year careers at Whole Foods, Flo and Portia wanted to change the focus of their careers and get closer to the source of the food that they sold. They decided to make cheese and began looking for a good milk source. They were not able to find the quality of milk that they desired; so, they decided to buy a small herd of Jersey Cows and a 37-acre farm. They chose Jersey cows because the breed is well-suited to North Carolina’s warm climate, and its rich milk produces high-quality, flavorful cheese. The herd spends its time on lush pastures, and an intensive rotational grazing system ensures that the livestock has access to high-quality grass during the growing season.  

Chapel Hill Creamery produced its first batch of cheese in July 2000. And today, just over 14 years later, Chapel Hill Creamery produces a range of artisan farmstead cheeses, whey-fed pork and sausages. Their achievements are many. They have developed nine varieties of cheese, become an Animal Welfare Approved farm, and won awards, included, “Best in Show” at the NC State Fair International Cheese Competition in 2013, 2012 & 2011 and three World Jersey Cheese Awards in 2012. The Creamery has also been featured in Garden & Gun Magazine and Southern Living.  

We are proud to have Chapel Hill Creamery as one of our collaborators.  

Posted 5/27/2014 11:57am by Judy Lessler.

Farm Notes: Okra Chronicles. At Harland's Creek Farm we plant okra in raised beds that are 39 inches wide and 53 inches on center, which means that there are 53 inches between the middle of one bed and the other. The aisle between the beds is about 14 inches wide, ergo the 53 inches on center measurement. We put in two lines in each bed and thin the plants within a line to 12 inches apart.            

In his 1863 garden book which describes the cultivation of over a thousand cultivars Fearing Burr's recommends "at least three feet between the rows and nearly two feet from plant to plant in the rows." Using this spacing, if you drew a rectangle with four plants at its corners, its area would be 6 square feet. One-hundred and fifty years later, the Southeastern Vegetable Crop Handbook recommends a spacing of 4 feet between row and 18 inches within rows with the result that the rectangle drawn with one plant at each of its four corners also has an area of 6 square feet. Seeing something like that makes me wonder if people have just been copying each other for the last 150 years.            

The seed company I buy from recommends a much closer spacing with rectangles of 2 to 3 square feet. Detailed information from the Okra Handbook ( Dhankhar and Singh, 2009) indicates that a wide variety of spacing can be used and that one might choose a method based on ease of picking as well as yield. I was glad to learn this because we leave a fallow bed between the closely planted beds to allow us to pick the plants. This results in lots of space for plants that boarder the fallow bed and closer spacing for those that do not.            

Burr comments that okra can be raised in "any common garden soil" which I found to be a wildly unspecific recommendation and somewhat annoying because I wanted to know what farmers were doing 150 years ago. But I went back and read his preface more carefully found that he specifically had prepared the book to help the public choose varieties "rather than as a treatise on cultivation" and that he did so because there were already many sources of the information on cultivation and propagation. Burr was right, and I soon forgave him because I did indeed find many sources on cultivation and propagation.            

Stay tuned for more that I learned.  

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