Busy Fall!

Oh man, has it been a roller coaster of a Fall! Because of my position at the City of Charlotte, I spent over 80 hours working during the week of the Democratic National Convention and then jumped right into a major software implementation that has been monopolizing my work life ever since. Between that and numerous weddings and other celebrations, my kitchen has been sorely neglected. No more! I have tried some fun recipes in the last couple weeks and have big plans of making pumpkin risotto this weekend for a Halloween party so stay tuned.

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

1. Prepare okra using Heather Kenney's recipe.
2. Drain and rinse beans.
3. Combine all ingredients and refrigerate for 1-2 hours.