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Thursday, September 10, 2015

Recipes for the End of Summer

Sunset over the orchard
Summer is grasping, not wanting to let go. Yet, in spite of her desperation, there's a cool breeze in the morning and brilliant sunsets that signal fall is on its way.

We had such a small personal garden this year, that it hasn't been hard
A pretty plant: purple okra
keeping up with the yield. Although, I don't want to can tomatoes and may still be forced into it. Christie has been gone all month which leaves me with the decision to can or not to can. She's back this weekend so maybe I can hold out!

Okra in egg
My two favorite vegetables in the garden this year are yellow crookneck squash and purple okra. Purple Okra is not a heavy producer so I'm not challenged with trying to freeze or can. I just cook
I can eat nearly all of it!
and eat as it comes. The only way I really enjoy okra is fried:

Cut into inch to half inch pieces
Dip in egg
Roll in seasoned (your choice) flour or cornmeal
Fry in oil until crispy

Yellow crookneck cooking with onions.
I like yellow squash steamed and drizzled with butter, but there's too much to keep up with so I made soup:

I sauteed sliced squash and onions (also from the garden) in olive oil
My squash soup
until done. I seasoned with turmeric, Mrs. Dash original salt free seasoning, and a couple of tablespoons of lemon juice. All of that went in a blender with enough chicken broth to the consistency I wanted.

As most of the veggies are winding down output, we still have potatoes, sweet potatoes, and butternut squash to look forward to. Yep, fall is on the way. 


10 comments:

  1. You cook the best things. I'm going to try this squash soup.

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    Replies
    1. It's super easy, Kayden, and by the way it freezes so you can make a bunch at a time.

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  2. i wish I was a fan of okra or squash. Not yet. :)

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  3. I'm not a fan of okra, but that squash sounds yummy. I still have enough yellow summer squash left in my garden to try it. Have a wonder rest of your harvest, Brenda.

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