August 25, 2008
August Medley
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 handful okra, whole (optional)
1 jalapeno, finely chopped (optional)
1 summer squash, diced
1 handful 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,
saute for 5 last minutes. Serve with an omelet, on a tortilla, or
with some rice.