Today: A one-pot, end-of-summer-meal to celebrate your garden's resilience.
It is that time of year, where the season may be ending but there are odds and ends still coming from the garden. A few rebellious plants, refusing to be defeated by a late summer drought, are still putting forth small amounts of tender vegetables. The real fall plants, broccoli, cauliflower, and brussels sprouts, have not yet committed to blooming. In my garden basket I have Silver Queen sweet corn, okra, and a few green peppers.
I am making a purloo for supper, a simple but very satisfying one-pot of vegetables, rice, and some sort of meat. The meat is meant more as a seasoning then an entree.
Purloo is a dish of economy. It is a dish of diversity. It is a dish that tells many a family history simply by ingredients the cook chooses to use. It is of Low Country origin. It is meant to serve many and it is meant to be comforting. And it is.
3/4 cups yellow onion, small dice
1/3 cup green pepper, small dice
1/3 cup celery, small dice
1 teaspoon garlic, minced
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
2 cups okra, cut crosswise into stars
2 cups smoked turkey thigh or smoked ham
1 cup sweet corn, removed from the cob
2 cups vegetable or chicken stock
1 cup short grain rice
Kosher salt and freshly ground black pepper
Photos by Tom Hirschfeld
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