Stacked Sum­mer Farm Salad with Fried Okra

Austin American-Statesman - - FOOD & LIFE -

All of the es­sen­tial in­gre­di­ents of the tra­di­tional sum­mer farm plate are here, but the fla­vors are up­dated with a tangy sweet vinai­grette and fresh basil. The fresher your in­gre­di­ents are, the bet­ter the salad will taste. Pur­ple hull peas are usu­ally avail­able this time of year from sev­eral area farm­ers who sell their pro­duce at the farm­ers’ mar­kets around town. I bought two bags of shelled peas last week from Light­sey Farm at the down­town Austin Farm­ers’ Mar­ket. Talk to your gro­cer, too; Some­times pur­ple hull peas (or other va­ri­eties of fresh cow­peas) are avail­able dur­ing peak har­vest times. Juicy, full-fla­vored home­grown or lo­cal farmer-grown toma­toes are a must in this dish. Don’t even try to make it taste right with­out them. 1⁄2 medium sweet onion, 10 15 or other sweet va­ri­ety, peeled and sliced thin Big hand­ful of full-fla­vored salad toma­toes in dif­fer­ent col­ors and sizes, sliced in halves or quar­ters 1⁄2 cup le­mon vinai­grette (see recipe be­low) 2 pick­ling cu­cum­bers or small slicers, peeled and sliced thin 2 strong-fla­vored home­grown toma­toes from your gar­den, your neigh­bor’s gar­den or your fa­vorite farm­ers’ mar­ket (cored, sliced and peeled if the skin is tough) 2 cups cooked pur­ple hull peas (see recipe be­low) 2 cups fried okra (see recipe be­low) 2 whole sprigs of sweet basil for gar­nish

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.