It's that time of year when all I want to do is roast okra. I do not exaggerate when I say I roast up a pan of okra at least once a week when it's in season. Trimming and cutting it so it roasts up nice and crispy takes a bit of effort, I'll allow. Yet, the result is so crispy and tempting, I and others in my house are willing to undertake the few minutes of extra labor for the final effect. See the recipe here.
For those who do not now nor ever will care for okra, I can whole-heartedly recommend this Zucchini Carbonara. It's part noodle, part zoodle, all plant-centric satisfying.
-Molly Watson
editor-in-chief, Edible Communities
Connie Miller
What We're Cooking This Week
As summer gives way to fall’s more frantic pace, weeknight meals still need to be made, and they need to be made fast. As long as your pantry is well stocked and you’re game for some new techniques, these recipes give dinner the flavor of adventure at the end of the daily grind.
We’ll explore community-based solutions to the most critical challenges to the future of food production, hear from people forging new paths to better food, and enjoy the robust food scene in the Land of Enchantment.
One More Thing
It's thick and rich has been America’s favorite for 150 years. What's your guess?
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