Farmly Thoughts

Weekly CSA Newsletter

Farmly Thoughts

Well folks, it’s that time of year: The sliver of the season where fields are looking a bit scarce.
At certain times of the year we have overlapping seasons where we can enjoy two in one even if the quantity is small.
At other times, one is waning while the next is trying to pick up speed. These times can be a tad stressful after becoming accustomed to 200lb tomato days and oodles of okra.
On the other hand, this is great impetus to become a bit creative and curious about the other edibles on the farm. In the next weeks, expect to be inspired, surprised, and challenged to expand your culinary horizons as we explore the hidden bounties on this fertile ground.

What's in the box

Heirloom Tomatoes, Cherry Tomatoes ( sungold, chocolate cherry, or juliet), Eggplant, Garlic, Okra, Green Beans, Habanada peppers ( all sweet, no heat), Thai Basil, Flowers, Paw paws,

Oven Roasted Smashed Okra


Crispy okra without having to deep fry? Okra that doesn’t feel slimy and also comes together quickly? Not having to cut okra pods into coins that are hard to chase around a sheet pan in order to flip over while oven ‘frying?’


No, friends, these are not pipe dreams, but rather goals well within your reach if you have a meat mallet, cast iron pan, or rolling pin available.


While deep fried or oven baked okra coins are delicious, they are fairly labor intensive and not always the best option for a quick appetizer or weeknight side dish. Instead of wrangling dozens of small okra pieces, this recipe allows you to tap into your inner Hulk and pound out the week’s frustrations. Or perhaps you have kids that turn their noses up at veggies, but might be willing to try them if they get to wield a mallet to prepare the dish? This recipe yields more than simply a tasty way to increase the surface area and thus the crunch factor of your okra. Smashed okra prep can offer up a fun filled family affair.

Recipe adapted from: https://saladinajar.com/recipes/crispy-roasted-smashed-okra/

Serves: 4 as a side
Prep Time: 10 min
Cook Time: 20-30 min
Ready In: 30-40 min
  • 1 lb. fresh okra
  • 3TBSP olive oil
  • Fine-grained sea salt to taste
  1. Preheat oven to 450 degrees F.
  2. After washing okra, trim the stem end, leaving only a small sliver.
  3. Pound okra with a meat mallet or cast iron skillet bottom. A rolling pin can be used as well by starting with the stem end and heading for the pointy end until the okra is flat and splayed. This can get messy. Placing the okra in a plastic bag can save you from having to chase down errant seeds.
  4. Arrange smashed okra on a sheet pan (or two if necessary), drizzle with olive oil, and stir around until all sides of the pods are covered with a thin coating of oil. Sprinkle with salt.
  5. Bake for 10-15 minutes or until okra bottoms are brown and crispy. Flip okra pods to allow both sides to brown. Bake for another 10-15 minutes.
  6. Enjoy hot out of the oven, either plain or with your favorite herbed yogurt or ranch dipping sauce.