August 21, 2006
August Medley
From Philippe, TCSA
This recipe uses a lot of produce commonly available at the CSA in August. It is very flexible and many items can be easily substituted.
1 tablespoon oil
1 onion, chopped
1 ear of corn, kernels scraped off with sharp knife
1 teaspoon chile powder or paprika
1 teaspoon herbs (oregano or thyme)
1 garlic clove, crushed
2 fresh green chiles, chopped
1 handfull okra, whole (optional)
1 jalapeno, finely chopped (optional)
1 summer squash, diced
1 handfull purslane, chopped in 1-in segments
salt to taste
In a large skillet, saute onion and corn in hot oil until onion becomes translucent. Add chile powder, herbs, garlic, chiles, okra and jalapeno. Saute for 5 minutes, stirring occasionally. Add squash and saute for another 5 minutes. Add purslane, sautee for 5 last minutes.
Serve with an omelet, on a tortilla, or with some rice.