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Ripe Now! Okra

Okra, some love it, some hate it, some haven't yet tried it. Now is the season to make up your mind on the matter or even change it! Okra is an edible seed pod from a flowering plant in the mallow family (hibiscus, cacao, cotton, etc.). It is grown in subtropical, tropical, and warm temperate regions around the world, while originating by the Nile River in the region that is now considered Ethiopia. Okra seeds were believed to have been brought over and cultivated in the South through slavery. 

Today, it is a popular vegetable in the South and is also referred to as "gumbo," due to its prominence in the dish. Though okra comes in green and red colors, they have the same flavor (red okra turns green while cooking). Okra is also considered a superfood because it is low in calories but high in protein, calcium, fat, fiber, and magnesium. It is also great for the immune system with high amounts of vitamins C, A, and K. Okra is known to be a bit slimy when you cook it, but one way to mitigate the texture is to cook it with acidic foods, like tomatoes. 

You can find okra right now at our markets at Lucero Organic Farm, Peach Jamboree, Lou Vue, Vang Family Farm, and Off Beet Farm

Easy Eating:
To start off your day, try out this hearty okra kale shakshuka recipe! Learn how to fry okra right with this fried okra recipe. For a truly wonderful dish for the chilly fall nights ahead, you will want to try out this chicken, shrimp, and okra gumbo!

Storage:
To properly store okra, store in the crisper in the refrigerator. It is best to put them in a perforated bag. Do not wash before putting them in the fridge or they will get slimy! They will only stay firm in the fridge for about 3 days. 
Recipe: Crunchy Bean and Okra Fritters with Mango-Habanero Hot Sauce

From the cookbook Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
By: Bryant Terry

Yields 4 to 6 servings

Ingredients:
1 cup dried black-eyed peas, sorted and soaked in water overnight
1 cup skinless raw peanuts
½ red onion, finely chopped
1 ½ teaspoons fine sea salt
¼ teaspoon cayenne pepper
¼ cup plus 2 tablespoons water
1 tablespoon apple cider vinegar
1 tablespoon cornmeal
1 tablespoon minced fresh thyme
½ cup sliced okra, cut paper-thin
Coconut oil, for deep-frying (about 4 cups)
Mango-Habanero Hot Sauce 

Directions:
Drain the black-eyed peas and rinse them well. Put them in a large bowl of water and vigorously rub them together, removing the skins as they float to the surface of the water. If the skins don't come off easily, peel, or pop them off one by one. Drain well.

In a food processor fitted with the metal blade, combine the black-eyed peas, peanuts, onion, salt, cayenne, water, and vinegar. Pulse to make a completely smooth batter, scraping down the sides if necessary. Transfer to a bowl, cover, and refrigerate for at least 1 hour and up to 1 day. 

Remove the batter from the refrigerator. Add the cornmeal and thyme and beat with a wooden spoon for 2 minutes. Stir in the okra.

Warm 3 to 4 inches of oil in a small saucepan over medium-high heat until hot but not smoking, about 375°F. Preheat the oven to 250°F. Line a plate with a paper towel.

Scoop out a heaping tablespoon of batter and roll it into a walnut-size ball with your hands. Using a heatproof spoon, gently lower it into the oil. Fry fritters 4 at a time, stirring after 2 minutes, until golden brown, 4 to 5 minutes. If necessary, adjust the temperature to ensure that the fritters don't cook too quickly.

Using a slotted spoon, transfer the fritters to the lined plate to drain briefly, then transfer them to a baking sheet and keep warm in the oven until all have been cooked. Arrange the fritters on a platter and accompany with hot sauce.

Mango-Habanero Hot Sauce

Yields about 1 cup

Ingredients:
2 teaspoons peanut oil 
½ cup finely diced yellow onion
¼ cup thinly sliced carrot
1 teaspoon cumin seeds, toasted and ground
¼ teaspoon coarse sea salt
1.8 teaspoon cayenne pepper
1 large cloves garlic, minced
¼ to 1 habanero chili pepper, minced
½ teaspoon finely grated lime zest
½ cup diced ripe mango
¼ cup water
3 tablespoons champagne vinegar
2 tablespoons freshly squeezed lime juice
¼ teaspoon freshly ground white pepper
½ teaspoon minced flat-leaf parsley

Directions:
Warm the oil in a small saucepan over medium-low heat. Add the onion, carrot, cumin, salt, and cayenne and sauté until the onion just starts to brown, 8 to 10 minutes. Add the garlic, chili pepper, and lime zest and sauté until the garlic is fragrant, 2 to 3 minutes. Add the mango, water, vinegar, lime juice, and white pepper and sauté until everything is warmed through, 2 to 3 minutes. 

Transfer to a blender and puree until smooth. Taste and season with more salt if desired. Stir in the parsley. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week. 
  
Current Vendors

Tuesday South Berkeley
Thursday North Berkeley
Saturday Downtown Berkeley
Billy Bob Orchards
Kaki Farms
Guru Ram Das Orchards
Massa Organics
Oya Organics
Full Belly Farm
Flying Disc Ranch
Blossom Bluff Orchard
Solano Mushroom
Dirty Girl Produce
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Avalos Farm
Lou Vue Farm
Blue Heron Farms
Peach Jamboree
Frog Hollow Farm
Lucero Organics
Little Fish Co
Queen of Sheeba Honey
Phoenix Pastificio 
Three Stone Hearth
Soul Flower Farm
Base Camp Bakery
Bolani
Fruit Tree Smoothies
Tamales La Oaxaquena 
Andy's Thai
Donna's Tamales

Hudson Fish
Lucero Organics
Happy Boy Farms
Green Thumb Organics
Massa Organics
Golden Rule Organics
Pomo Tierra Orchard
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Kashiwase Farm
Phoenix Pastificio 
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary
Three Stone Hearth

Vang Family Farm
Billy Bob Orchards
Avalos Farm
Kaki Farm
Good Faith Farm
Guru Ram Das Orchards
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
Gattonelli
Achadinha Cheese Co.
Hudson Fish
Kashiwase Farm
Happy Boy Farms
Stepladder Creamery
True Grass Ranch
Solano Mushroom
Riverdog Farm
Smit Farms
Four Sisters Farm
Blue Heron Farm
Peach Jamboree
Frog Hollow Farm
Off Beet Farm
Pomo Tierra Orchard
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaquena
Cafe Zambala
All Things Sharp
Beber Almond Milk
Big Little Bowl
Your Way to Life Granola
Miss Bee Haven Honey
Soul Flower Farm
Laguna Gardens Bakery
Cultured Pickle Shop
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao (New!)
Abrothacary
  
Wildfire Update
As we are all feeling the impact of wildfires across the state, please hold our farmers and vendors in your thoughts as they may be experiencing frightening circumstances. Berkeley Farmers' Markets are committed to staying open year-round in order to support the livelihood of our small farmers. We plan to operate markets on their usual schedule. Please check our website, social media, and/or email newsletter for any updates regarding this.  

Staying Safe
When shopping at the market during times of poor air quality, please take precautions to keep yourself safe. Check out the air quality near you. If you have a sensitive medical condition, consider staying indoors to stay healthy. Limit your time outside and wear an N95 mask, if you have one (must be worn with cloth covering over the valve) or a KN95 mask. As per City of Berkeley COVID-19 safety guidelinesplease do not wear masks with one-way valves unless covered as they do not protect transmission of COVID-19. 

  
Ecology Center Store   
Reopens!

We have missed our community, and are looking forward to seeing everyone in our store once again. 

Our shopping hours have changed, and we will now be open on Wednesdays and Fridays from 11 am to 5 pm, and on Saturdays from 10 am to 4 pm. 

During the re-opening weekend, we will be extending our members' sale to in-store shoppers! On Saturday 9/26, members will receive 20% off their entire in-store purchase of regularly priced items.
  
  
To ensure that our space is as safe as possible for customers and staff, we are adhering to both state and city regulations around COVID. You can read more about the safety precautions that our entire organization is taking here.

For a no-contact option, you can still place orders online for the essentials that you need. Orders placed through our online store will be scheduled for curbside pick-up during the same business hours.

Thank you for your continued support!
Ecology Center Staff


Ecotopia 2050: A Speaker Discussion Series & Book Club 
Hosted by the Ecology Center

In the Ecotopia 2050 live stream speaker discussion series, you will have a front-row seat to discussions with a diverse lineup of thought leaders, activists, and authors. We will reflect on the 1975 utopian vision of Ernest Callenbach, who wrote Ecotopia at a major convergence point in the 20th century. Now in 2020, we find ourselves again at a great convergence point with pressure mounting -- something must give. What will it be?

Martin Bourque, Ecology Center's Executive Director, will host a series of one-on-one discussions with Hannah Estrada, youth activist and member of Youth vs. Apocalypse; Michael Pollan, American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism; Obi Kaufmann, American naturalist, writer, and illustrator; Annie Leonard, Executive Director of Greenpeace USA and creator of The Story of Stuff film; and Aya De Leon, American novelist and spoken-word artist.

Sign up for our first live stream episode on October 1 for free, and get a taste of what the series has to offer. Or, jump right in and register for the full series and receive an invitation to join our book club (available to the first 100).

Click here for more information:


Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St., 
Berkeley
North Berkeley
Thursdays, 3 - 7 pm 
Shattuck Ave. at Vine St., Berkeley
Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
[Photo credit: Berkeley Farmers' Market Staff, Jennifer Caroff]