The Slowcook at Spydog Farm The Slowcook at Spydog Farm


September 28th, 2009 · No Comments · Posted in breakfast, garden

Eggs poached in one of our favorite garden stews

Eggs poached in one of our favorite garden stews

Eggs poached in curried okra stew.

Preparation time: 10 minutes

Shopping: none

Food gardening is more like jazz than a symphony. You always have to be ready to improvise, depending on what’s in season. This okra stew usually calls for zucchini and sweet potato leaves. But our champion okra plants have lapped the zucchini and we are out of sweet potato leaves. So I substituted yellow squash and Swiss chard.

Either way, this is one delicious stew with flavors of onion, garlic, curry spices and creamy coconut milk. Another new addition is a red chili pepper that I found growing in the garden where I had planted bell peppers. This plant was not so much a volunteer as an obvious stowawy in the seed packet. I know I only planted bell peppers and jalapenos this year. Yet here is this tall bush producing little red peppers like Chinese lanterns. They look very much like the super-hot habanero, except they have thicker skins and they’re red instead of orange.

These peppers are mildly hot, perfect for my okra stew. I heat a couple of cups of stew in a small pot, then break two eggs into it. Cover the pot and simmer until the eggs are set the way you like them. I love the way the yolks run into the thick stew juices.

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