![]() In her home country, all these summer veggies grow nicely and are used widely. This summer veggie eggplant, pepper and okra recipe was inspired by a Filipino friend. However, as with all my recipes, if you don’t have something or grow something else that would be a good fit just substitute it. We do grow a lot, but like on this particular day, the only homegrown harvest I used was the garlic scape. This is the reality of growing food from the garden to the table in a cold climate. ![]() Thankfully we can still enjoy all the summer veggies because grocery stores carry them and often do so even year-round. After all, peppers are classic summer vegetables as well. Outside in soil they do not grow that well here. Peppers do well on the tower garden, growing hydroponically. We prefer the small eggplant varieties, so for a recipe like that we would use 2-3 from our homegrown eggplants. A great substitute for okra is scarlet runner beans or any other green bean.Įggplants and peppers grow quite well in a greenhouse. This one is actually growing in our indoor garden and it does have a fruit, the first and only okra fruit up till now in our garden. Our summer weather is just too cold for okra. It’s a first for us, and probably a last. And there are some that are really struggling because they are true summer veggies who like it hot.įor example this okra plant. The only difference we notice is that some don’t grow as well as others do. In our northern cool climate, all veggies are summer crops. ![]() There are broccoli, peppers, carrots, potatoes, and tomatoes growing happily together. Since our summers are so short, we try to grow all the veggies at the same time. This is not so much a recipe as an approach, but still worthy to share with you.This summer veggie eggplant, pepper and okra recipe is made out of real summer veggies and it’s super yummy. 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. 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. This is a story about chance meetings and Roasted Okra, Eggplant and Tomatoes.
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