Fall is in the air and that is very exciting! We’re continuing to eat our way through all the delicious okra that’s being harvested at Gaia Gardens and I wanted to share a recipe that sounds perfect for fall weather: Mediterranean Okra and Tomato Stew
Okra doesn’t stay in my fridge long because I love baking it into crisps, but I’ll have to give this recipe a try (maybe throw in some delicious sausage from our meat share!)
2 pounds small okra
1 cup red wine vinegar
1/4 cup extra virgin olive oil
2 medium onions, cut in half lengthwise then sliced thin across the grain
3 to 4 garlic cloves (to taste), minced
1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
Freshly ground pepper
1 tablespoon tomato paste diluted in 1/2 cup water
1 teaspoon ground allspice
1 teaspoon sugar
2 to 4 tablespoons fresh lemon juice, to taste
Click HERE for the full recipe.
Okra blossoms are so beautiful.
Have a great day!