Now that's a Gumbo

Last summer I had the unfortunate fate of making a big ol' pot of gumbo with fiberous okra.  It was such a sad clown moment.  The saucyness, seasoning and half smoke sausages were spot on.  The okra, however, was one of the few moments when I had farmers market buyer's remorse.

Word to the wise: do not buy gigantic okra.  They will be inedible.

This year I got my perfectly sized okra from PVF in my CSA share and it was like BUTTA.  All of the other veggies and the sausage were local too.  I highly recommend Cibola sausages (and other meats).  Here I used their andouille in Bittman's HTCE recipe.



Finger lickin' good and enough for several meals + a freezer stash.

Peach Salsa

What's that?  You say, "Peach season is almost over.  Don't you think this a little late?"  Sorry!  Though, I did see peaches and nectarines at the Falls Church Market yesterday.

A quickie Peach Salasa UnRecipe for ya.

peaches, peeled then diced
pickled cucumber, diced
tomatoes, diced
small red onion, diced
habanero pepper, finely minced, include seed for extra heat
splash of rice wine vineger
squirt of honey
salt and pepper

Mix all of the above.  Let the flavors meld for a few hours or overnight.  Snack: scoop with tortilla chips.  Bfast: top off a fried egg.

I took a batch of the salsa to yoga for a post practice snack.  My teacher Kendall gave it a thumbs up.