Anyone else drowning in squash and okra? These past weeks we sure have got a lot of both. Monday I shredded about 8 cups of summer squash for Rick to use for zucchini bread. And we have tried okra almost every way we can think of. Our favorite okra recipe so far has been from Scott Arbor.
It’s simple: just trim the okra, slice it in half lengthwise, toss with olive oil and salt and roast at 450° for about 35 minutes, tossing about halfway through. It comes out a little crispy and not at all slimy. The kids loved it as much as we did and it is a quick way to eat up a pound or more of okra at one sitting. Rick commented that it was like fries… only okra.
We also plan to freeze some okra as well as some shredded squash for bread this winter. It feels good to be putting a little something in the freezer for later. It’s not hard-core food preservation or anything, but sometimes just the baby steps we take can make a huge difference. Every bag of okra we freeze is one meal less that we have to buy this winter.
The last couple of weeks, San Antonio has had their Hatch chile festival going on at the grocery stores. I don’t even know if they do this in Colorado. Back in Denver, around chile time, there are big roasters on the side of the road and little farm stands that pop-up where you can just stop and buy chiles by the bushel, but I don’t think I’ve seen them advertised at the grocery stores. Not here. Rick went to the market and bought 4 bags – by that I mean about 4 quarts, of roasted chiles. They were labeled mild and “spicy.” The spicy ones were still pretty mild by my standard. But we peeled them and put them away in the freezer for winter pots of green chile and pozole. I hope to buy more before the “festival” is over.
In the mean time, we’ve made lots of pizza. I’m finding that it’s too hot and I’m too lazy to stand over the stove and cook this week. If you haven’t yet tried roasted green chiles on your pizza, I HIGHLY recommend it.
Our menu this week looks something like this:
Sunday: Homemade pizza with bell peppers, green chiles and fresh tomatoes
Monday: –we ate out–
Tuesday: Pizza with sautéed squash, peppers, sage and mozzarella
Wednesday: Crepes with cream cheese and yogurt, roasted okra and peppers
Thursday: Chick-pea and summer squash stir-fry with noodles
Friday: Eggplant lasagna with spicy greens
Saturday: Beef and calabacita tacos
Last week’s menu highlights (since I forgot to post them) were: stuffed peppers with garlic sausage, chicken and sage risotto, chicken chilli with Hatch chiles, and beef and okra stew with tomatoes.
What do you do with the veggies that overwhelm you in the summer? I’d love links to recipes, if you have them to share!
I’ve linked up to In Her Chucks’ What’s in The Box.