{"id":46721,"date":"2014-08-13T11:09:43","date_gmt":"2014-08-13T15:09:43","guid":{"rendered":"http:\/\/blogs.nybg.org\/plant-talk\/?p=46721"},"modified":"2014-08-13T13:31:29","modified_gmt":"2014-08-13T17:31:29","slug":"this-week-at-the-greenmarket-kick-start-your-composting","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2014\/08\/garden-programming\/this-week-at-the-greenmarket-kick-start-your-composting\/","title":{"rendered":"This Week at the Greenmarket: Kick-Start Your Composting!"},"content":{"rendered":"

\"NYBGThe NYBG Greenmarket<\/a> is open today until 3 p.m., rain or shine! This week the\u00a0NYC Compost Project<\/a>\u00a0hosts a\u00a0Compost Q&A with a focus on outdoor composting. Stop by for\u00a0info sheets and helpful tips\u00a0from Master Composters between\u00a011 a.m. to 1 p.m. and get your compost bin started today.<\/p>\n

Our specialty vendors\u00a0offer\u00a0organic fruit juices, a variety\u00a0of fresh fruits and vegetables\u2014from apples to eggplants\u2014as well as cookies, pies, and other baked goods. Among the produce is okra, which can be roasted for a quick, easy, and healthy side snack. We found a recipe that will add some green to your next barbecue. Read on for more!<\/p>\n

<\/p>\n

Roasted Okra<\/strong><\/span>
\nby NY Times Health<\/a><\/p>\n

\"roasted<\/a>
Photo by Andrew Scrivani for The New York Times<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n

1 pound okra
\nSalt to taste
\n2 tablespoons extra virgin olive oil
\nFresh thyme leaves to taste (optional)
\nFreshly ground pepper<\/p>\n

Preparation<\/strong><\/p>\n

    \n
  1. Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.<\/li>\n
  2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don\u2019t want it to brown as much, set the oven at 400 degrees.<\/li>\n
  3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.<\/li>\n<\/ol>\n

    This recipe serves four, and if you like you can trim the okra several hours ahead, but this\u00a0recipe is good for a last-minute dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

    The NYBG Greenmarket is back! We have the full info on today’s Compost Q&A, as well as a delicious recipe for roasted okra.<\/p>\n","protected":false},"author":184,"featured_media":46723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[17],"tags":[299,4148,4149,325,850],"jetpack_featured_media_url":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-content\/uploads\/2014\/08\/0814-greenmarket-okra-250x280.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-c9z","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46721"}],"collection":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/users\/184"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/comments?post=46721"}],"version-history":[{"count":11,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46721\/revisions"}],"predecessor-version":[{"id":46736,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/46721\/revisions\/46736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media\/46723"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=46721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=46721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=46721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}