For today’s prompt to make a dish entirely from seasonal produce, I chose the Palestinian dish, bameih (okra with tomatoes). You need baby okra for this dish, which I was thrilled to find in my food co-op from a fresh from a local farm. The tomatoes I used were from my garden. In the winter you can use frozen baby okra and a can of fire roasted tomatoes.
1 onion, chopped
4 cloves garlic, chopped
1 Tbs. olive oil
2 lbs. baby okra, stems trimmed
4 roma (paste) tomatoes, seeded, chopped, and liquified in the blender
3 ripe tomatoes, chopped
2 hot chili peppers, chopped (optional)
Heat the oil and cook the onions on low heat until they are lightly caramelized and browned. Add the garlic and cook two minutes. Add the okra, tomatoes, liquified tomatoes, and salt. Cook 30-40 minutes until the okra is tender. Serve with rice.
Being progressive except #Palestine is like being #vegan except bacon