Saturday, October 2, 2010

Okra and Tomato Sauté

Don't be fooled by the rasberry shade, this is some good looking 'Hill Country Red' Okra.  Thriving in the Edible Garden during our hot summer, it stood tall and proud in August and September.  These red okra are stockier than their common green counterparts and suprisingly not woody or stringy for their large size.  The flowers are attractive as well, once again demonstrating that edibles can be a beautiful addition to your home landscaping.  

We like to keep food light and fresh in the Outdoor Kitchen.  Chef Megan McCarthy thought outside the fried okra box and presented a tasty and quick side dish.

Okra and Tomato Sauté

2 T extra virgin olive oil
3 cloves garlic, chopped
1 lb. fresh okra
2 large fresh tomatoes, diced
Sea salt and pepper to taste

Wash and trim okra.  Cut okra into 1-inch pieces.  Dice tomatoes.  In large skillet, heat olive oil on medium-high heat and add chopped garlic.  After 1 minute, add in okra and diced tomatoes.  Turn down to medium heat and sauté for about 10 minutes.  Add salt and pepper to taste.

Watch a video of Chef Megan McCarthy preparing this dish.  Find printable versions of the Garden Chef recipes here.

The okra was pulled out two weeks ago to create space for cool crops.  Still standing is this fabulous display of glass pumpkins and gourds by Cohn-Stone Studios.  Witness the stunning displays throughout the Edible Garden before October 31, 2010.

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