Friday, September 23, 2011


I arrived home from vacation to find an abundance of veggies in my garden.  I've spent the last 2 days whipping up garden inspired recipes.  My next cluster of posts will cover some of these recipes AND eating on the road (no easy feat).

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.

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