This week’s medium contents:

• All Blue Potatoes
• Green Kale
• Green Okra
• Mixed Yummy Peppers
• Ping Tung Long Eggplant
• Red Cherry Tomatoes
• Red Leaf

There are so many wonderful potato varieties that typical supermarkets don’t even begin to touch.

If the blue potatoes are anything like the purple potatoes I love getting from LFFC, their flesh is a beautiful deep color and has a firmness that makes lovely thick roasted wedges or slices. You can cook a sheet pan dinner at the same time with both the okra and potato! Make sure to salt and herb it generously to bring out the flavors.

Add a dash of vinegar to maintain the bright blue coloring, as it will fade otherwise. Microwave to retain the blue color, or steam potatoes just to the point of tenderness. Baking, boiling and stewing will fade colors slightly.

https://www.almanac.com/plant-easy-grow-early-spring-heirloom-all-blue-potatoes

Okra is a fun vegetable. It is related to hibiscus so the flowers look very similar. The fruit grows upward, unlike, say, jalapeño peppers that point downward.  The interior can have a slimy texture that may seem off-putting but it is delicious.

3 simple ways to cook okra:

• Stovetop sauté: slice into coins, cook with tomatoes to cut the mucilaginousness 
• Oven roasted: trim ends, oil/salt/pepper, roast 450* for 15-20 minutes (flip halfway)
• Stew: gumbo or chili, the mucilaginousness is a good thickener.