Meanwhile, the newly planted fall garden is already thriving and the lettuce is growing at a rapid rate. Making the first salad tonight!!!
the recent crop
Hmmmm what to do with all that okra? I decided to harvest the seeds from the very large and very "woody" / tough okra (cook only the 2 to 3 inch pieces). I found a very simple and quite tasty recipe for Okra and Tomato Soup. Try it!
1 Tbsp olive oil
1 Tbsp butter substitute
4 green onions
2 small cloves garlic, minced
1 rib celery, sliced
2 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
4 cups fresh sliced okra OR frozen, thawed
1 cup corn kernels
1 tsp Cajun seasoning
dash fresh ground black pepper
salt, to taste
In a medium saucepan, heat olive oil and butter over medium-low heat
Add onion, garlic, and celery; saute, stirring, until celery is soft. Add the broth, tomatoes, okra, corn and seasonings.
Bring to a boil. Reduce heat to low and cook about 45 minutes or longer. Salt to taste.