This is not so much a recipe as an approach, but still worthy to share with you. You can further amp it up by adding in some roasted potatoes. Roasted Okra and Eggplant is super easy and makes a wonderful side dish. And, if along the way, friendships are formed and the prepared dish still resembles the freshly picked crop, life feels right, balanced and good. Okra Stew with Beef & Eggplant Africa, Sierra Leone Published on Janucomments 4 By Sasha Martin WE YU YRI PIKIN SE MAMA DE KUK KR, PAPA BIN DN TK AM. It’s an understanding of the commitment that begins at planting of the first seed and ends at the passion to transform the harvest into something delicious and life giving. I used fresh thyme from my garden, but I could see a bit of sage or rosemary making its way into this dish too.Įverything about this story encapsulates my viewpoint about food. I followed their cutting and roasting instructions, and to my surprise the last of the summer vegetables created a delicious dish seemingly more Autumn. I left with a fond memory of the time they took with me, even though they were anxious to pack up and go. However, I insisted to pay (which was mere pennies) and bought baby eggplant and some cherry tomatoes. They were so committed to me wanting to experience okra in a good way, I was offered to take some home to try at no charge. They sweetly assured me that if I cut it according to their directions and roasted it with some baby eggplant and maybe even some cherry tomatoes, I would be able to see okra in a different light. Everyone knows about the potential slime inside. I don’t know this vegetable very well and my experiences were never good ones. One look at the way they carefully arranged their table with burlap decorations and food in pretty baskets, I knew they were special folks, and I would have to purchase more than kale.īut, okra, please not okra. There is something that reaches my soul when I can talk to the person who was responsible for my food from the seed to the money exchange and they want me to love what they have grown as much as they do. They were looking for their last customer to take it as it was 7:00 p.m. It was a moment of good fate for both of us, as I was looking for fresh, local kale and they had just picked it that morning. I love Whole Foods for allowing various farmers to bring their products and set up a stand outside in front of the store. I stumbled upon a beautiful market stand in front of the Franklin Whole Foods on Sunday night. Optional entree: Add some shrimp, sausage or both and serve over rice.This is a story about chance meetings and Roasted Okra, Eggplant and Tomatoes. Add the remaining spices and simmer until all is tender (about 5-10 minutes. ) Pour in the V8 and tomato juice mixture and braise over medium-low heat. Add the eggplant and cook until eggplant is softened (about 5 minutes or so). Add the diced onions and sauté for about three minutes. The bigger the eggplant, the more seeds, and you don’t want seeds (a big vegetable yields bigger seeds and the rule of thumb is that the bigger the seed the lower the quality).When you pick it up, the eggplant should feel heavy for its size, dense.Sauté or grill lightly for a nice fragrance and flavor Take a few blank note cards and hold them together with a binder clip for recipes, notes, and grocery lists. Undercooked, it’s less pleasant and spongy. It has a toothsome, meaty quality when it’s cooked right. Slice an eggplant longways, grill it on both sides, chop it up, and season with salt and pepper and a little bit of vinaigrette. Japanese eggplant is smaller than the Italian variety with fewer seeds. The fundamental difference between the two varieties is shape and how they’re used. Watch us make Lucky 32 Southern Kitchen’s Ratatouille recipe, featuring eggplant from Guilford Farm and Schicker’s Acre.Ĭommon eggplant varieties are Japanese and Italian eggplant. Late August brings okra and eggplant, and with your summer tomatoes either juiced and in the can or too soft to slice, rediscover a little smothered eggplant, which features the oblong vegetable at its best: playing a supporting role. Follow us all summer long as we explore the bounty of our region’s farms. Late August recipes: Braised Smothered Okra and Eggplant
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