Okra pops in on pumpkin season

Okra pops in on pumpkin season

 

Okra taught me a couple of new tricks this week. A gardener snipped a little pod off the plant and handed to me. You can eat this very southern food raw. On the spot. 

I took it home so my best knife could cut it into sections. I loved it, as is. With vinaigrette it was over the top, crunchy, wholesome goodness. I asked gardener friends if they ate theirs raw. Some were skeptical. One asked how it tasted and I came up with “green and fresh with the essence of crunch.”

Another friend shared a video of how to eat the leaves fresh or bit sauteed. Another success.

Of course this raw experience was with a young, tender growth. If this gardener keeps some on the vine, the okra may end up in gumbo, stuffed peppers, a tomato dish or some rice concoction. 

There's your tip. Now, find an okra plant and get your snack. 

 

 

Granola Memories - Remember making hippie granola in the '70s? You'd toast your seeds and oats and drizzle honey? So good. Nostalgic? Good. Now go ahead and let Alter Eco toast it for you. 

If you've been grabbing overprocessed supermarket bars with the notion that you're doing it all wrong, you might be. Get back to the basics with Dark Chocolate Organic Granola, Cashew Butter and Cinnamon Raisin. It's the best. Sweet, crunchy heaven. I didn't even bother with milk. It's great from the bag, over yogurt or cottage cheese or blended banana. www.alterecofoods.com will connect you to some amazing dark, dark choclates in a variety of flavors. Tropical Fruit Roll Mango is both crunchy and chewy and hard to share. Read how the company works to restore ecosystems and snack on! 

 

Pumpkin Spice Watch – Readers, we’ve been sharing our pumpkin spice season finds over the years and the trend is still strong. Crave it or hate it, it has to make you smile. I love Dawn soap products and just about fell out in the aisle when I saw seasonal versions of Dawn Platinum Plus Powerwash Dish spray. I love the cleaning power. I was going for lemon scent when I noticed there were pumpkin, cranberry and pine versions. No joke. You can see it on shelves for yourself, unless someone has snapped them all up. I stuck with lemon.

 

Darragh Doiron is a Port Arthur area foodie falling for the flavors of this season. Share with her via panews@panews.com.

Get in my Easter Basket

 

Flowers are telling us it’s spring and it’s my Lenten/Easter season. It’s humble and reflective and generous and social. I serve modest beans and rice and later enjoy fish, figs and abundance. Joy to all!

This past Sunday I enjoyed a Palm Sunday Mass and got my sprinkling. Later in the day I was invited to a Christian-based Seder meal with much beautiful symbolism.

Our area has many traditions and each one comes with family and friends and food to be savored. Sometimes that nourishment is also a lovely learning experience. Enjoy your holidays.

Here are a couple of things I’d enjoy in my Easter basket:

Alter Eco may have you at heirloom quinoas. If you want to just gobble up some organic dark chocolate truffles and toss the wrappers in the backyard compost, you’re on your way to making every day Earth Day. Okay, you get some regenerative farming and Fair for Life-certified chocolate. Read up on that, because this space is for sharing how bars of Orange Crème, Mint Crème and Salted Caramel Truffle Thins. Talk to me! To learn more about Alter Eco, visit them online at www.alterecofoods.com.

Time to Get Saucy - Saucy Rascals has many entry points to the story, but I’ll start with the season. Stefan Nicodemou grew up with Greek family Easter parties featuring family, and roasted lamb, on Long Island . With Sebastien and Rafael, S and R, are the Saucy Rascals on the label. And they help cook. Their dad has created crazy-good sauces with balanced flavor profiles and the rascals just say NO to excessive preservataives and high-fructose corn syrup. I’m favoring Everyday Black Garlic Teriyaki (Oooh…Mami) for fish, chicken, dipping, eggs, etc. I have just about used it every day for a week. In between I’ve enjoyed Everyday Ketchup, BBQ Sauce, Mayo-BBQ and Hot Sauce. The Hot Sauce is labeled A Party In Your Mouth. Born in Long Island, Made in America. Long Island not where my mind goes to when I think Hot Sauce. I noted a site review that someone thought it was too spicy, but I think Southeast Texas folk can handle it. I’ve enjoyed samples of this line and award the Teriyaki as my No. 1 Everyday! Check out the video to meet see this family inaction at www.saucyrascals.com

Darragh Doiron is a Port Arthur area foodie highly anticipating the Easter season traditions, which include a viewing of “The Ten Commandments.” darraghcastillo@icloud.com

Alter Eco may have you at heirloom quinoas. If you want to just gobble up some orga