Farmer's Market Creation: Okra and Corn Summer Stew

The days of summer are waning. Our local blueberries and strawberries have already exited the farmer's market. I am sad to see them go. While I still have the vegetables of summer, I'm trying to enjoy them.

Notes: Is there anything better than fresh okra and fresh corn? Nay. I've heard a lot of people claim that they don't like fresh okra because it's slimy. I've never understood that. Oysters are slimy. Okra is merely sticky. If you stew it with tomatoes, the stickiness goes away. So if you're trying to learn to like okra, by all means, try this dish.

Ever seen purple okra? Neither had I.

Purple and green okra with fresh corn

 I couldn't resist. Funny thing is, the purple color was gone after I cooked it. Who knows? It's just fun to experiment!

Ingredients:
1 bunch carrots
1 bunch celery
4-5 pieces of fresh okra
2 ears of corn
1 small onion
4 garlic cloves
1 28 oz. can of diced tomatoes + half a can of water
1 1/2 tablespoons dried herbs de provence
10-12 drops Tabasco sauce
Salt
Pepper
Olive oil

Directions:

Dice carrots, celery, and onion. Mince garlic. Slice okra and remove kernels from the ears of corn. Add a tablespoon of olive oil to a large pot. Saute all the veggies for about 4 minutes. Season with salt, pepper, and herbs de provence.

Pour in the tomatoes and water. Add hot sauce and stir. Simmer for 30 minutes. Taste the broth and adjust the seasonings accordingly. Serve hot and enjoy!

Pictured with a homemade parmesan crouton