South Florida Gardening

Roasted Okra – Simple & Delish

by , on
Oct 8, 2017
pan of roasted okra

As promised, here is one last summer recipe – roasted okra. That’s about all we’re growing here in our organic garden that we can make a substantial side dish out of at this point in the season. Not to feel hopeless after all our South Florida weather events this past month, we are about ready for some serious fall planting over the next several weeks!

Meanwhile, we will enjoy our long-producing okra, which just loves our lingering summer heat. Having discovered the method of roasting it a few years back, it is a go-to recipe when a fast, fail-safe and delicious way to use it is needed. This is such a no-fuss method; we don’t even bother to trim it up after the stems are removed. That way we can eat it as finger food if we like, just pick it up by the end and bite into this savory treat (and discard the tops). Another nice thing about roasting okra is that it’s much quicker than roasting other veggies; in 12 minutes or so it’s done. Be careful when you take it out of the oven – it’s such a great snack that chances are your family will devour it before your meal is served – no kidding! continue reading »

Brown Butter Collard Greens

by , on
Aug 20, 2017
Brown Butter Collards

Collard greens are a nutritious vegetable that can continue to grow into the hot Florida summer. Two advantages that collards have over many other greens is that they are super easy to clean, and there is minimal shrinkage – so you don’t have to pick (or buy) a boatload to get a dish of fresh cooked greens.

Cooking and baking with brown butter is becoming more and more popular – for good reason. Its nutty flavor and the richness it adds to dishes is very unique. As far as collard greens go, brown butter is a delicious, healthy alternative to the long stewing-in-ham-hock-“pot likker”-method (that, don’t get me wrong, I do enjoy!). I was surprised to hear my husband strongly request this brown butter recipe when I brought some collards home the other day, I didn’t know it was his favorite way to eat them. continue reading »

Okra & Tomato Stew – Sublime, No Slime!

by , on
Jul 13, 2017
okra stew

Summertime in Miami, if you’re an avid gardener, means dusting off the variety of okra recipes collected over the years and making some choices. This okra stew recipe has always been my go-to favorite, my “okra comfort food,” if you will. It is simple to make, delicious, and slime-free.

While gardeners have great success growing okra here in South Florida, it does yield a slow-giving harvest. In other words, we pick a few pieces each day and save it up until there’s enough to cook (they generally keep up to two weeks in the fridge). See my post Oh, Okra! for more harvesting info. continue reading »

Hearty Kale, Butternut Squash, and Chorizo Soup

by , on
Jun 21, 2017
Butternut squash & kale soup

Our blistering South Florida summer heat is setting in and sadly, our spring crops are wilting. So I needed a way to use some of our kale that had to be harvested before we lose it. Since I love butternut squash soup (who doesn’t??), and know that kale and chorizo combine well, this seemed like a perfect thing to put together.

I didn’t have quite enough squash and wasn’t sure how it would combine with sweet potato; it actually added extra thickness and a depth of flavor, so this combo is a definite keeper (of course you can just use squash). I also used both lacinato (aka dinosaur or black kale) and curly kale as that’s what was on hand and it worked very well. Before I add kale to a recipe, I steam or parboil it first for a few minutes to remove its bitterness – then it has a neutral to sweet flavor. continue reading »

Instagram