Our tomatoes and okra are finally coming in at a faster pace. All the rain we've had the past few days has helped immensely. Now I must keep up with feeding us fresh veggies as they are picked--the only thing I desire to can this year is cold packed pickled okra.
We've been eating a salad of tomatoes, fresh basil, fresh mozzarella, olive oil and salt and pepper almost every day. Now I've run out of mozzarella. Until I make the 30 mile trip for more mozzarella I need to improvise.
So I improvised and came up with this:
Okay, so maybe I need some sort of food designer who can plate my food to look appetizing! But it really tastes pretty good.
I fried about a half pound of bacon and crumbled it. Then chopped up a couple of tomatoes, mixed them with the bacon. I tossed in about a handful of torn basil and parsley from the garden. I whisked some mayo--maybe one quarter cup--a couple of splashs of red wine vinegar and salt and pepper. Drizzled this on the tomato, bacon, basil, parsley mixture and tossed. It was yummy.
Now for the okra:
This is a recipe Husband found last year when our okra crop was humongous, gigantic and extremely prolific.