CSA Vegetable Sauté

I try to make a habit of visiting the Hollygrove Market and Farm on Tuesday afternoons.  They are kind enough to be there at non-crack of dawn hours (noon-6pm!) which makes it much, much easier for me.  I'm not the kind of girl who likes to sacrifice her morning sleeping time, no matter how beautiful the produce at the Farmer's Market.

Last week, I got the Box instead of just shopping the Lagniappe table the way I usually do.  It was filled with things I knew exactly what I wanted to do with and influenced my week's menu nicely.  Among other things, I was able to cook:

• Fresh Blackeyed Peas with Cornbread and a sliced tomato and cucumber salad
• Rigatoni with Eggplant Puree
• Penne with Baked Tomato Sauce (will post the recipe for this soon.  it's wonderful)
• Pork chops with Vegetable Sauté (the addition of a little bit of cornmeal makes this even better than a regular veg sauté, since it introduces some crispiness and texture to the dish)

For the Vegetable Sauté:

3 TB olive oil

3-4 new red potatoes, cut into small enough pieces that they can cook quickly (about 12 pieces per potato)

6 large okra pods, cut into half inch slices

1/2 cup cornmeal

salt, pepper and cayenne pepper to taste

1 yellow squash, cut into half moons

1 small zucchini, cut into half moons

1 small red bell pepper, halved, cleaned and sliced

1 clove garlic, minced

Heat olive oil in heavy bottomed skillet over medium high heat.  Mix cornmeal and a bit of salt, pepper and cayenne pepper to taste in a mixing bowl.  Toss cut potatoes in the cornmeal mixture to coat and then shake off excess.  Add to skillet and fry gently, turning after 2 minutes (or when golden on bottom side).  Continue to fry gently, without stirring too much, until potatoes begin to soften on the inside but have crisp exterior.

  

Meanwhile, toss okra in remaining cornmeal mixture and shake off excess.  Add to skillet when potatoes are beginning to soften through.  Sauté until okra is also golden, about 2 minutes.

Add squash, zucchini and red bell pepper.  Sauté until vegetables are beginning to caramelize but still firm/crisp, about 4-5 minutes.  Add minced garlic and sauté one more minute.  Salt and pepper to taste.  Serve immediately.

Makes 4 side portions.