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Juicy Texas Watermelon, Figs, and Okra – We Can’t Get Enough!

July 12, 2012

You’re in luck – there’s more juicy watermelon in the fields!  So we’ll be getting another 15,000 lbs of Texas watermelon this weekend for the co-op style produce shares, along with other deliciousness. 

Here are more of the local items we’re planning* for your share…

*There are several more items in your share – this is just a list of the local items.  When working with fresh produce, availability can sometimes change last-minute.  We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers.  Thanks for your understanding!

Local Farm Update

We’re about to go through another transition – all our local farmers are planting right now for the fall harvest.  We’ve seen the last of the tomatoes for awhile :(.  Hope you enjoyed them!  We’re hoping the final wave of Texas peaches will be coming soon.

Here are some photos & recipes for you…


Juicy Texas watermelon

Our favorite way to eat watermelon is to simply squeeze fresh lime juice all over it and suck it down.  Here are a few recipe ideas if you’re looking for something different…


Figs from Gundermann Acres

Figs are high in natural simple sugars, minerals, and fiber. Figs are fairly rich in potassium, calcium, magnesium, iron, copper, and manganese.

Alecia Huber’s Caramelized Onion, Fig, & Goat Cheese Tart

Figs are often recommended to nourish and tone the intestines because they are a very good source of fiber. They are also a good source of potassium, an important consideration in helping to control blood pressure. Figs are among the most highly alkaline foods, making them useful in supporting the proper pH of the body.

You’re probably just going to want to pop these in your mouth and eat them whole…but if you want a recipe, here are a few ideas…

What Is Arugula?

Arugula is a wonderfully “spicy” green that can be eaten the same way you would spinach.  Try throwing it in a pan with sautéed onions and mushrooms. Heat a pan on medium low with olive oil and add sliced or chopped onions.  Sprinkle some sea salt and let it cook low and slow for about 20 minutes.  As it starts to soften and become a slightly brown color, add the sliced mushrooms and then arugula.  Use this as a filling for fajitas, topping on a grass-fed beef or bison burger, or atop of a hot bowl of polenta and raw cheese for a veggie bowl like none other.

Our other favorite way to use arugula is to eat it raw.  Make bite-sized lettuce wraps with them.  Wrap the arugula around eggs and chicken sausage in the morning or try grass-fed beef with raw pepper jack.  Delicious!

Here’s one more arugula recipe for ya…


So you’ve got lots of local okra to eat…now what?  Here are 5 ways to eat and enjoy it!

* * *

Thank you for being a part of Urban Acres and supporting Texas farmers and local, organic produce!  We ♥ our farmers, and we ♥ you!

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