In my part of the world, September welcomes an excess of riches at Farmers Markets across the state. Whenever I see lima beans, I’m reminded of a traditional stew of the Indian-Americans made from corn kernels, lima beans, and tomatoes. Living in the wintry climate of Ann Arbor, it’s a luxury using all fresh vegetables for this particular recipe and I try to make a batch each September.
Recently I had a friend of 30-plus years come to visit, which included a trip to the Farmers Market. We revel in the ridiculous, and these dysfunctional carrots kept us laughing through the day.
I also purchased a couple of bunches of fully functioning cauliflower with intentions of making Roasted Curried Cauliflower with Grapes and Almonds.
The carrots with issues are slated to be used in a recipe for Carrot Soup with Thai Flavors. Maybe the heat will help them sort through their angst.
But back to the following recipe. Not a fan of okra? Substitute it with some fresh sliced Japanese eggplant (the long skinny variety) or squash– just don’t cook those vegetables as long as you would cook the okra. No fresh lima beans or okra? Just use frozen, following packaging cooking times.