CHERRY TOMATO RELISH

(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD) 

Ingredients:
1 pint local cherry tomatoes, halved
1 t balsamic vinegar
1 t olive oil
¼ t salt
1/8 t black pepper
1 clove fresh garlic, minced
1-2 T minced or chopped fresh basil

 

Directions:

Mix together and chill well. Serve on top grilled locally caught rockfish or Maryland grown steak.

Find Maryland Seafood:

seafood.maryland.gov

REFRESHING CHILLED OKRA

(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD) 

Ingredients:

one heaping pint fresh tender okra
ice water bath in a medium bowl
2 or 3 t of any good vinaigrette

 

Directions:

Briefly steam or boil the okra until the color just changes from bright green to darker green, being sure to start the cooking with either fully steaming vapor or fully boiling salted water. Immediately drain the okra and as fast shock them, by dumping into the ice water bath. Swirl okra in bath until cold, then drain again. Place onto a serving platter or into a pretty bowl. Chill. Drizzle vinaigrette onto the okra about 5 to 20 minutes before serving.

©2019 Southern Maryland Agricultural Development Commission.