Roasted Balsamic Okra and Tomatoes

Can you stomach another post on okra? Okay, this is the easiest, and most eye catching way to prepare it. Just slice the tender pods in half lengthwise, spread them out on a lined baking sheet, toss with balsamic vinegar, a bit of olive oil, sea salt and pepper. Arrange a handful of halved cherry tomatoes on the same pan. Roast at 425 for about 10-15 minutes. Squeeze a wedge of fresh lemon over top, and serve. You can also sprinkle with fresh, chopped basil. So good!

I just learned that acidity, (like vinegar or citrus), keeps the classic okra slime at bay. If you are not a fan of okra because of this quality, try this preparation. Zero slime factor!

Watermelon Fresca

The line between Mexico and the US has never been such a broad one, and without getting too political, I am grateful for many of the influences provided by Mexico's vibrant culture here in the States. Agua frescas, (fresh waters), or aguas de frutas, (fruit waters) are such a fine, cooling Mexican tradition, worth adopting immediately. Fruits blended with water and citrus are served over ice to bring the internal temperature down to peaceful levels. Salud!

Watermelon Fresca:

*3 cups ripe watermelon, seeds and rind removed, cut into cubes

*2 cups fresh water

*squeeze of fresh lime

*a sprig of fresh mountain mint for each glass

*ice

Blend the watermelon, water and lime in blender. Fill glasses with ice. Pour liquid over ice and garnish with mint. Find some shade and drink up!

Insalata Caprese

Thanks to the Italians, once again, for a combination which remains classic for good reason. We owe tribute to the region of Campania, where sliced, sun ripened tomato, buffalo mozzarella, and basil leaves, were first layered with one another to create an antipasto unwavering in flavor and simplicity. A nod to the colors of the Italian flag, I think of this dish as a gift to any gardener.

This moment in the season, when tomatoes are at their best, and the heat of the stove is less attractive, this salad doubles as superhero. Truly impossible to improve upon.

Delizioso!

Insalata Caprese:

*2 medium, ripe heirloom tomatoes, sliced

*1 ball buffalo mozzarella, sliced

*fresh genovese basil leaves for layering

*your best quality olive oil

*sea salt and pepper

Layer tomato slices with the mozzarella and basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Serve on an attractive platter at room temperature.

OOH LA LA

Chilled Garden Carrot and Ginger Soup

After harvesting all of our carrots yesterday in the lovely 94 degree heat, I began having visions of cold soup. Jumping into cold soup. Splashing around in cold soup. Pouring cold soup over my head.

Things didn't go that far, but the soup was indeed born, indeed cold, and highly refreshing. With some lamb stock waiting in the freezer, the rest was truly a breeze. An icy, carroty, gingery, breeze.

Chilled Garden Carrot and Ginger Soup:

*Approximately 1 pound (7-8) freshly dug carrots

*4-5 cups high quality lamb or chicken stock

*1 small/medium sweet onion, chopped

*2 celery stalks, plus the celery heart and leaves, chopped

*2 bay leaves

*sea salt and pepper

*1 inch by 1 inch chunk of fresh ginger, peeled

*2 cups whole raw milk

*fresh chopped parsley for garnish

Place carrots in sink, filled partially with cold water. Rinse well. Chop each carrot into thirds.

Bring stock to a simmer in a large

soup pot over

medium/high heat. Add the carrots, onion, celery, bay leaves, and season with salt and pepper. Reduce heat to med/low. Cover and simmer until carrots are tender, about 30-40 minutes.

Allow to cool. Remove bay leaves and discard. Place all contents of pot in a food processor. Work in batches if need be. Puree with the ginger until smooth. Return to the soup pot. Whisk in the milk. Chill and serve with chopped parsley.

Cornmeal Crusted North Carolina Flounder

Frank from Let It Grow Organic Gardens, has a friend who lives on Kitty Hawk. They have teamed up to bring fresh NC fish to market, bless them. Last Saturday, I came home with the most beautiful flounder fillets.

In route home, I went by my favorite, newly discovered wine store to grab a bottle to go with the fish. All of their wines are sourced from sustainably harvested grapes, and the staff is over the top awesome!

Let me just say, the meal which followed, made time. stand. still.

A toast to Frank, to the coast, to fish, to wine grapes, and to outdoor seating!

Cornmeal Crusted Flounder:

*2 fresh flounder fillets, rinsed

*1 egg, beaten

*1 cup local corn meal

*1 tsp sea salt

*1/2 tsp black pepper

*3 Tbsp butter

*lemon wedge

Place a large cast iron skillet over medium/low heat with the butter. Beat the egg and pour into a shallow dish. Mix the cornmeal with the salt and pepper in a shallow bowl or rimmed plate. Dip each side of one fillet into the beaten egg.

Dredge in the cornmeal, making sure to cover whole surface. Place to one side of the heated pan. Repeat with remaining fillet.

Pan fry each side for about 1 1 /2 minutes, or until a golden crust appears. Cook until just done, about 4 minutes total. Time will vary depending on thickness of fillet. Just make sure not to over cook.

Garnish with chopped parsley and a squeeze of fresh lemon. Serve with side of corn on the cob, roasted okra, and a glass of white, if you like.

Roasted okra recipe to follow. . .

Silver Queen

For about 10 years now I have been acquainted with her; the sweet, fair colored Silver queen. She lives in the fields, tantalizing the patient gardener with her budding ears. My dear friend Rob introduced me to her. They were close. Partners in crime. He would tend to her all summer long, and she would ride with him to market, to be shown off and prized by the awaiting crowd.

This is the first year she has taken up residence in my garden. It will not be the last!