To keep tide you over until next week, here is an easy salad recipe that I threw together last week with some late season okra from Houston Farms, tomatoes I froze earlier in the season from Berry Busy Farm, and some other odds and ends. If you're looking for some other Fall recipes, check out the archive to the right from this month last year.
Okra Salad (V)
One handful of fresh okra
1-2 fresh tomatoes (or frozen and thawed)
1 can chick peas or flava beans
1/4 onion, diced
1/2 lime's juice
Salt and pepper to taste
- Prepare okra using Heather Kenney's recipe.
- Drain and rinse beans.
- Combine all ingredients and refrigerate for 1-2 hours.