We're still dressing for summer down here. Labor Day means nothing in the southeastern US. Our first date for expected frost is the end of October or even early November. Heck, we go back to school before Labor Day. Why wait? It's still going to be hot,which is a good thing for the garden. Tomotoes? Still got them. Okra? Comin' on. Eggplant? Can I get a break? Please. Marigolds? Late summer is their time. My impatients are full of blossoms. 'Tis the season for...butterflies. Tomorrow I'll start a unit on caterpillars because they are all over my parsley.
Johnny Appleseed? He'll will just have to wait until October.
The picture above is of an okra flower. They are relatives of hibiscus and are very pretty looking out of my kitchen window. Most of the plants are showing signs of age-related stress, a phenomenon I am slowly coming to understand. But here is the most important thing: they are still productive,and occassionally pretty, despite being dried up and scraggly looking overall.
Tomatoes and Okra
Some okra, cut up
One onion, cut up
Some peppers, cut up
Garlic chopped (one or two cloves)
Chopped tomatoes (or one 15 oz can diced tomatoes)
Sautee the onion, peppers, garlic and okra in oil. Season with salt and pepper.
Add the tomatoes. Cover and cook over medium to low heat until softened to your liking. Very nice with polenta, known as grits in the South, y'all.
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