One of our volunteers has made a delicious purple hull pea and okra soup with the wonderful produce from our market, that has us all drooling! Here is the recipe: Ingredients 1⁄4 cup olive oil 1 medium sized yellow onion (about 2 cups), finely diced 3 celery stalks (about a cup), finely diced 5 cups purple hull peas- fresh or frozen or 2.5 cups dry 1 cup green or red bell pepper diced 1 habanero pepper, seeds removed and finely diced 5 cups water 1 cup chopped mustard greens with stalks 1 cup okra cut into 1⁄2 inch pieces 2-3 teaspoons salt- adjust according to taste 1⁄4 teaspoon smoked paprika Instructions Add olive oil to a heavy bottom pan. Add onion and celery. Saute onions and celery for about 10 minutes. Add green and red peppers and purple hull peas to the pot. Mix the ingredients well. Saute on medium heat for about 10 minutes. Add habanero peppers and cook for another minute. Add water. Bring the liquid to boil. Cook covered on low-medium heat for an hour. After an hour, add salt and mustard greens. Stir well and cook covered on low-medium heat for another 50 minutes. Add okra and smoked paprika. Cook for 10 more minutes. Remove the pot from heat and let the peas rest for 30 minutes with the lid covered. ENJOY! #soupweather #farmstogrow #freedomfarmersmarket #dinnerisserved #homemademeal #LegacyFood #BlackFarmers #Oakland #AlamedaCountyCertifiedFarmersMarket #UnderrservedFarmer Saturday, 4521 Telegraph Ave, Oakland