Yesterday I fried okra in peanut oil. I had three gallon bags of sliced okra in the refrigerator. I put all that in a large bowl, broke a couple of eggs over it, then stirred it up. In another bowl I made a mix of flour and corn meal with a teaspoon of baking powder and a pinch of salt. I drop about five large spoonfuls at a time of the okra into the fry mix and then put them in a strainer to get rid of the excess mix (so that it doesn’t all wind up in the bottom of my fry pot.)
When I have a load of food from the garden, the first thing I do is wash and sort it all. The okra I go ahead and chop right away. Then I bag it and put it in the fridge. Over the next few days I will fry it or make gumbo. Tomatoes get divided into the good and the ugly. This morning I took the ugly ones and cut the ugly parts out. The remaining parts I chopped up to make fresh salsa to go with dinner tonight.
There was also butternut, acorn and patty pan squash that I cut open and baked all together in the oven. Later I’ll scoop them out into freezer cups….
The Big Daddy supermarket. Fresh lettuce for the table now. Broccoli, cabbage, chard, corn, tomatoes and okra in various stages along the food supply timeline.
