What do you do with okra from the CSA?

First of all, the CSA (community supported agriculture) is a magical thing. Each week, two friends and I pitch in $5 each and we come home with a grocery bag full of yummy local produce. My favorite so far has been the garlic.

Where, you ask, are the photos? In my imagination. Each week, as I've roasted vegetables (lots of potatoes, carrots, garlic, and shallots), I've had that niggling feeling of "I should bring out the camera." I don't like shoulds. The petulant five year old in me thought, "Nah. Don't wanna."

So, no pictures.

But that was before the okra.

When the CSA gives you those delectable little bits of star shaped yumminess, they practically beg to be photographed. Sadly, when I take photos, they often look just delightful on the teeny little screen on my camera. Not so in the harsh light of full-sized glory. Instead, they often look like this:


Cute, right? If okra slices had cheeks, I would definitely be pinching them. But blurry. Cursed shaky hands. It's hereditary. I should use a tripod, I know, but haven't we already discussed this? I don't like shoulds. So, I'm posting a blurry picture, challenging another thing I don't like. My tendencies toward perfectionism.

But enough about me.

Let's get back to that original question. What do you do with okra from the CSA? You fry it up like any right-minded southern woman would, of course!

I usually try to eat healthy, but there's no "light" version of this stuff. You slice it, dredge it in egg and seasoned (salt and pepper) cornmeal, and fry it up. In vegetable shortening. That's right, I said it. Vegetable shortening. I'm not going to lie. This is a food substance that usually gives me the artery clogging heebie jeebies, but I put that prejudice aside when it comes to two things. Okra and bourbon balls. (I have pictures of those from Derby Day and I should have posted them by now, surely, but, well...you get the point.)

What comes out of that sinful hot liquid is this:



They were less blurry in real life and much, much tastier. I'm drooling right now just looking at this photo.

And of course, if you want a true southern supper (which I never call supper, but when eating fried okra, do as the fried okra eaters do...or something), you just add some corn on the cob and sliced tomato. With salt of course. On the tomato. The corn doesn't need it.



Look at that tomato. Gorgeous. I didn't even change the color saturation on this photo. That thing was THAT RED in real life! Swoon.

I have a confession to make. I had never made corn on the cob myself before and I have to admit, it made me feel like I'd passed some threshold of grownupness.

A Non-Easter Bread Pudding

So, what's a girl who doesn't celebrate Easter to do on Easter Sunday?

I don't know. But why not make a bread pudding and feed it to your Episcopalian friend who is celebrating the fact that she can drink alcoholic beverages again, now that those 40 days are over? That's what I did.

I know what you're thinking. Easter was a long time ago. It's true. What can I say? I'm working on a doctorate, so sometimes other things slide a bit. Especially when those other things are my "Hey, no pressure!" projects.

Back to the bread pudding.

First I jaunted over to my neighborhood bakery and got some of that yummy, crusty, European style bread. I cut it up into cubes and put in in a dish suitable for baking.



Then, I measured out some goat cheese.


You know a dish is going to be good when it calls for gobs of goat cheese.

Next? Add some milk. Mine got a fleck of bread crust in it, so if you want to follow in my footsteps, make sure yours does, too. But know that the recipe doesn't call for it.


And now...more cheese! Cottage, this time.



That's not very appetizing. Throw in some pepper to cover up those unappealing lumps.


Now, add some eggs. I don't have a picture for this step. Sometimes I take photos and they look fairly splendid on my little 1.5 inch viewer and not so splendid when I can see them full size.

So, use your imagination. You know what eggs look like. Just picture them mixed into that white, pepper-flecked concoction up there.

Pour that yummy cheesiness over the bread crumbs and add some green onions. Admittedly, this was a mistake on my part. The onions were supposed to be saved for last.


Bake it, and then it gets all golden and gooey and delicious. Trust me on that last part. I am now a HUUUUUUGE fan of savory bread puddings. So easy and tasty! That said, I can almost guarantee that the glass of wine I had with it wasn't nearly as good as my friend's. Forty days will make a cheap white taste spectacular. At least, that's what I hear.


The recipe instructed me to wait 40 minutes after removing this scrumptiousness from the oven, so that it would have time to set. I am not nearly that patient. I served it immediately and bit into it as soon as I felt reassured that my tongue wouldn't suffer any injury.


Savory Bread Pudding with Goat Cheese - from Cooking Light

1 (1-pound) loaf firm white bread, cut into 1-inch cubes (about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions

Preheat oven to 350°.

Arrange bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine 1/2 cup goat cheese and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk. Pour milk mixture over bread; top with remaining 1/2 cup goat cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.

Remove bread pudding from refrigerator; let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes or until set and golden brown. Sprinkle with onions.

Fetafetafetafetafeta!

I think beginnings are weird. Think Bambi taking his first steps. Think two kids at a junior high dance, not sure how to start talking to each other. I think that's the metaphor I'll go with here. I feel like starting to post to this blog is a bit like being at a middle school dance. I like the music, but I probably couldn't tell you who the band is. And that boy is cute, but what do I say? And dance steps? Please.

So, welcome to (what I feel like is) my awkward beginning. This isn't a statement of self-handicapping, just one of brutal honesty. I feel like I need to acknowledge the fact that, all of a sudden, I've decided to start posting pictures of my food to the internet. Notice I didn't say "start taking pictures of my food," because I've been doing that for some time now. Anyway, it's strange, isn't it? This is me acknowledging the strangeness, because I just don't feel right about pretending like I've been doing this forever and will continue on in the same fashion.

Get ready for my first knobby-kneed steps and stiff-armed slow dance, if you will.

Anyway, it was a feta sort of day around here. Maybe it was the fact that, following an afternoon of 60 degree temperatures, the heavens opened up and dumped at least 4 inches of snow.

Gotta love the weather patterns of the midwest.

Maybe it was the snow still left on the ground. Maybe it was the fact that I had already made a batch of Smitten Kitchen's feta salsa last week and had some leftover ingredients. Whatever the magical combo of motivating factors was, I was in a feta mood. I decided to make another batch of the feta salsa and try out a recipe for feta bread from Binnur's Turkish Cookbook that I've had my eye on for a while.

Yum. I don't think you'd really have to do anything to this pile of goodness, but I did anyway.

I chopped it all up and threw it in a bowl.


With some green stuff.


And mixed it all together.


Now, on to the bread.


You know bread is going to be good when it calls for a bunch of yogurt, a bunch of cheese, a bunch of butter, and a bunch of olive oil. And there's even lots of green stuff by way of parsley, dill, and onion stirred in to make it look a little healthier. I didn't take a picture of the butter and olive oil, because, well, I just didn't think it was that pretty.



When it came out of the oven, my first thought was that it looked a bit like the landscape of an alien planet. My second thought, which quickly followed, was that I hoped all alien landscapes looked so tasty and that I couldn't wait to dig into this one. This picture of the slightly browned and crisped top really doesn't do this bread justice. It is cake-like in its moistness. And filled with feta! Did I mention the feta?



I am not going to lie. This dinner consisted of a lot of bread and a lot of cheese (all of it delicious!). With some cucumbers thrown in to make me feel a bit better rounded.


Feta Salsa (from Smitten Kitchen)

1/2 pound feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill*
3 tablespoons flat-leaf parsley*
2 scallions
1/4 cup olive oil**

Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste.

* I cheated and used dried, 1/3 the stated amount
** I drizzled in some of the packing oil from the tomatoes


Feta Cheese Bread (From Binnur's Turkish Cookbook)

1 cup yogurt, plain
125 gr unsalted butter, melted*
125 ml (1/2 cup) extra virgin olive oil
1 1/2 cup feta cheese, crumbled
1/2 cup parsley, chopped**
1/4 cup dill, chopped**
2-3 green (spring) onion, only white parts, chopped
3 eggs, room temperature
2 3/4 cup flour
1 tsp baking powder

* I used one stick plus about 1/2 tbsp
** Again, I cheated and used dried

8x8x2 (2L) Pyrex or oven safe dish, oiled

Mix all the ingredients except flour and baking powder in a large bowl. Mix the flour and baking powder and add into the feta cheese mixture. Mix them all with the spoon. Spread the mixture into the oiled oven dish.

Preheat the oven to 375 F (180 C) and bake until the colour of the top turns golden or toothpick comes out clean. Let it cool down first. Then slice it up and serve with Turkish Tea.

[I lost track of exactly how long this took to bake, but 40 minutes is a safe estimate to start with. I think it would also be easy to make this with reduced amounts of butter and oil, but I have no idea by how much because, much as I would like to be, I'm not Alton Brown. Still, it bears experimenting with, because this is a very moist bread.]