conuly

I'm doing this from memory, I forgot my list of stuff :(

We got 4 eggplant, 6 green bell peppers, 5+ pounds of squash, half a pound of salad greens, another four or so pounds of cucumbers, a dozen eggs, a box of peaches, a box of apricots, a box of blueberries. Edit: And carrots! What seemed like a lot of carrots.

So not too much this week! Next week, maybe we'll get more. I hope so - 'dul ended up using all my green beans, I was very disappointed, though I repurposed some of them after the fact.

Gonna make squash bread or cake later. Not sure which.

'dul made ratatouille today, but without eggplant. It was really good. At first I attributed it to the lack of eggplant, but then I realized what *else* was noticeable by its very absence - parsley! (And when that man cooks parsley, he goes way overboard.) I didn't even notice it was gone, but that clearly was what really made all the difference.

Oh, and an okra recipe for jedirita (eggplant recipe is simply going to have to wait, I'm working on finding mine. I do sometimes panfry eggplant in a limited amount of oil (it will sop that up like nobody's business) with pepper and cumin, that's always yummy. And once I made a raw eggplant salad which, being raw, bypassed all the weird texture issues one normally gets with eggplant, but hell if I can remember what-all else was in it besides raw eggplant! Black beans, I think, and salt and pepper, and maybe corn.

This is called "dry" okra, and it really is. I'm taking it directly from Madhur Jeffrey's Indian Cooking, I find she underspices things... but then, I like things spicy tasty! (Sometimes I do wonder if that's an aspie thing, because everybody else does say I overspice. Like the cooler counterpart to that stereotype about autistics who can only eat a very repetitive, and often very bland diet.)

Anyway.

1 pound okra, cut into .5 inch segments
veg oil
.5 ts cumin seeds
7 oz coarsely chopped onions
tiny bit of salt to taste
.5 ts ground cumin
.25 ts ground coriander
1 ts ground amchoor or, alternatively, lemon juice
bit of cayenne to taste

Put the oil in a frying pan, set over medium high heat. When hot, add the cumin seeds. Wait 10 seconds, add the onions and okra, spreading the okra out evenly. Fry, stirring occasionally, for 10 minutes while the onions start to brown. Turn the heat down slightly, keep stirring for 5 minutes. Be gentle. Add all other ingredient, cook another 5 minutes, tossing or stirring gently.