Mom and I went to a local farmers market today. She got okra and tomatoes (picture from the web, not mine). There were four or five farmers there with their trucks and tables filled with summer's bounty.
Watermelon, cantaloupe, cucumbers, peppers of all kinds, eggplant, onions, potatoes, zucchini and other kinds of squash. Too much to remember it all.
Okra loves hot weather, and thrives here in Texas in August. It's a southern sort of veggie, whether fried, grilled or in gumbo. I remember Mom making fried okra for us when we were kids. Mmm! And when we had a garden, I would make fried okra with fresh tomatoes and a little onion. Zucchini is also good sauteed with tomatoes and onion. Simple, but delicious.
Here's a recipe:
Fried Okra and Tomatoes
4 C okra
1/2 C cornmeal, white or yellow
1/2 C flour
1/2 t salt
1/2 t black pepper
Cooking oil, about 1/2" deep in frying pan
1. Heat oil over medium heat.
2. Cut okra into 1/2" pieces.
3. Beat egg and add the okra. Stir to coat okra with egg. Let stand for 5 minutes.
4. Mix cornmeal, flour, salt and pepper in a large bowl.
5. Dredge the okra in the cornmeal mixture.
6. When oil is hot enough to make a piece of okra sizzle and cook, it's ready. Add the coated okra to the frying pan.
8. Fry the okra until it is well browned, stirring now and then.
9. When okra is nicely browned, remove from skillet and let drain on paper towels.
10. Variation: You can add some chopped onion to the skillet with the okra, and/or add a couple of chopped tomatoes to the okra a few minutes before it is done, just until the tomatoes are heated and slightly softened. Enjoy!