Am I the only one not yet ready to succumb to fall? I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet! Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall. But I'm just not ready for them.
I'm still hanging on to cooking with the produce of late summer. The last few tomatoes. Not-quite-gone-by blueberries. Yummy fresh figs. And straggler okra.
I'm told that the okra plants will continue to produce until the first frost. I have no idea whether or not this is true, since I've never attempted to grow okra myself. But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!
Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up. Maybe when the okra's done, I'll finally be ready for fall.
Source: Adapted from Cooking Light magazine
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper
1. Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels. Crumble bacon and set aside. (Note: If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)
2. Add remaining ingredients to bacon drippings in the pan. Cook over medium-high heat, stirring occasionally, for 5 minutes.
3. Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender. Top with crumbled bacon.
4. Serve over hot cooked rice or cous-cous.