For Donna and Arlin Connell, the best day of summer is the first day they find okra at the farmers market. That means it’s time to whip up a batch of Fried Okra Salad.
“We have this for lunch the very next day and never admit to anyone the two of us ate the whole thing in one sitting!” Donna said.
Indeed, she said, “We only make it once because it’s so full of calories!”
The Wichita couple are the winners of The Active Age’s Farmers Market Recipe Contest. They will receive a $25 gift certificate donated by The Spice Merchant. Here’s their salad along with recipes submitted by Jane Hodges of Wichita, Fred Engler of El Dorado and Linda Shane of Derby.
Hodges likes her veggie because of its flexibility and versatility.
“This is more of a starting point than a recipe,” she wrote in an email. “Don’t have green onions? Use slivered red onions and add them when you put in the zucchini. Or use chives instead, and add at the end. A combination of yellow summer squash and zucchini is nice. Any kind of bell pepper is fine, but I prefer the sweeter red or orange ones, plus they look pretty.
“Sometimes I leave out the cumin and use fresh or dried thyme, and vary the fresh herbs. Use basil or cilantro, or a bit of slivered fresh sage. Aleppo pepper is nice, too.
I like this because it’s super-fast and easy, doesn’t heat up the kitchen and is totally adaptable. If there is any left over, I put it into a frittata the next day, or toss it with pasta and Parmesan.”
Engler just wants to make sure no corners are cut regarding the creamy topping on his pie. “Cool Whip has no place on this pie!”
FRIED OKRA SALAD
1 lb. small, fresh okra, left whole
2 cups buttermilk
1 lb. bacon, chopped
½ cup cornmeal
½ cup four
1¾ teaspoons kosher salt, divided use
¾ teaspoon black pepper, divided use
Corn oil
1 small onion, coarsely chopped
¼ cup corn oil
3 tablespoons red wine vinegar
3 tablespoons honey
1½ tablespoons Dijon mustard
1 teaspoon paprika
1 pound leaf lettuce
6 tomatoes, sliced
Directions:
In a large bowl, combine okra and buttermilk. Let stand for 20 minutes. Drain okra.
Cook chopped bacon in a large skillet over medium heat until crisp. Drain on paper towels. Reserve ¼ cup bacon drippings.
Combine cornmeal, flour, 1½ teaspoons salt and ½ teaspoon black pepper in a large zip-top plastic bag. Ad okra a few pieces at a time, sealing and shaking to coat each batch.
Pour oil into a large, heavy skillet to a depth of ½ inch. Fry okra in batches in hot oil 2 minutes on each side or until golden. Drain well on paper towels.
In a blender, process the reserved drippings, remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, onion, ¼ cup corn oil, red wine vinegar, honey, mustard and paprika until smooth, stopping once to scrape down the sides. Pour into a 1-cup glass measuring cup; cover with plastic wrap. Microwave dressing on high for 30-45 seconds or until thoroughly heated.
Line a large serving platter with lettuce; arrange tomatoes and okra on top. Sprinkle with bacon, drizzle with warm dressing and serve immediately.
SAUTEED ZUCCHNI WITH FRESH CORN AND PEPPERS
4 small- to medium-sized zucchini, about 1¼ lbs.
2 to 4 ears fresh corn
½ cup julienned or chopped red bell pepper
¼ to ½ cup coarsely chopped fresh green onions (to taste)
2 or 3 tablespoons olive oil
Salt and freshly ground pepper, to taste
¼ teaspoon ground cumin
3 tablespoons chopped fresh parsley
Optional: chopped fresh tomatoes, chopped jalapeno
Trim ends of zucchini, halve lengthwise and cut into thin half-moons. Cut kernels of corn off ears.
Heat oil over medium-high heat in a large non-stick skillet. Add zucchini, salt, pepper, and cumin (and jalapeno, if using). Cook, tossing and stirring, for about three minutes.
Add corn and green onions (and tomato, if using); cook and stir for about two more minutes. Sprinkle with parsley and serve.
CANTALOUPE PIE
3 cups pureed cantaloupe
2 cups sugar
5 tablespoons cornstarch
3 eggs, beaten
1 tablespoon margarine or butter
2 teaspoons vanilla
2 9-inch pie shells, baked
7-oz. can whipped cream
Directions:
In a large saucepan combine cantaloupe, sugar and cornstarch. Cook over medium heat, stirring constantly, until thickened. Reduce heat and cook two more minutes, then allow to cool slightly.
Slowly stir open of mixture into beaten eggs and back into saucepan. Bring to a biol and cook two minutes. Stir in margarine and vanilla.
Cool for 30 minutes. Pour into pie shells and chill until ready to serve. Before serving, spread with whipped cream.
TOMATO-PEPPER-CELERY RELISH
3 medium tomatoes, diced
1 green pepper, diced
1/3 cup diced celery
1 small onion, diced
1½ teaspoons salt
2 tablespoons sugar
2 tablespoons vinegar
1/8 tablespoon pepper
½ cup water (if tomatoes are really juicy, use only 1/4 cup)
Combine all ingredients and chill overnight.
Good all year long and oh so great when the tomatoes come right out
of your vegetable garden.
PRESSURE COOKER BAKED BEANS
Shelley Ann Davis said storing this dish in the refrigerator overnight improves the flavor.
16 oz (1 lb) dry pinto beans
7.5 cups water
1 tsp salt
8 slices farm fresh bacon
1 farm fresh yellow onion, finely chopped (Vidalia variety if available)
1 farm fresh green bell pepper: cored, seeded, and finely chopped
2/3 cup Chile Slingers brand farmers market BBQ sauce (pick your favorite one-they have several!)
½ cup ketchup
2 Tablespoons spicy brown mustard (Guldens brand is good if not available at the farmers market)
1/4 cup apple cider vinegar
1 teaspoon hickory liquid smoke
½ cup light brown sugar, lightly packed
½ cup water
Directions:
Add beans, water and salt to pressure cooker. Close lid & close vent. Set pressure and timer to 70 minutes. When timer ends, immediately release vent. If beans seem slightly hard, replace lid and set pressure again to 1 minute and reheat beans for about 10-15 minutes (do not wait for heat to reach max temp).
Remove lid and pour beans into strainer, set aside.
Set pressure cooker to sauté setting. Add cut up bacon, sauté until thoroughly cooked- stirring and scraping down the bottom of the pot often.
Add bell pepper & onion to pot and cook until slightly tender. Add BBQ sauce, ketchup, mustard, vinegar, liquid smoke, sugar and water and stir to combine.
Let sauce get hot, add beans and stir.
Turn off pressure cooker and serve.
