Recipe: Fall Garden Vegetable Stew

View from the Run

View from the Run

Good morning!  This almost-fall day started off with a sunrise 5 miler with the Runnin’ Fools of Foolish Things Coffee Company.  We took one of my favorite routes from the shop, down to the river and back into town via the Midland Valley Trail.  It was our farthest run yet!

Something amazing is happening in Tulsa.  Fall is making it’s approach known.  Over the weekend we had a day of drizzle on Saturday and amazing temperatures in the 60s and 70s (numbers I haven’t seen since the spring!).  The change in weather was catalyst enough to send me searching for a new recipe.

A second driving force in this recipe search was the haul of garden-fresh produce I acquired last week.  Zucchinis from Cherry Street Farmers Market here in Tulsa and okra, tomatoes and hot peppers from my neighbor Wayne’s backyard garden.


Wayne’s in the headband

I turned to Pinterest and the help of my friend Justin who has a passion for cooking and creating things in the kitchen.  He told me he could contribute some Italian sausage to our ingredient mix.  I was feeling a need to highlight the okra (an ingredient I’m not too familiar with using, and am only used to it southern-style deep-fried) and have a soup or stew consistency.

The Ingredients

(Mostly) Garden Fresh

I found this recipe from The Southern Lady Cooks, and applied my own healthier modifications to it, as well as incorporating a few more ingredients that we had on hand.

Here’s what we used:

1 tbsp fresh, grass fed cow’s butter

1 green pepper, chopped

1 cup chopped green onions

2 zucchinis, chopped

6 fresh tomatoes, diced

1 can whole, peeled tomoates

3 cups of okra, chopped (could use one bag frozen if you don’t have fresh)

5 hot peppers, chopped + 4 seeded peppers, chopped

Italian sausage (optional)


minced garlic

cajun seasoning


Brown the sausage, green onion, green pepper and okra in the butter.  Add all remaining ingredients and simmer, covered for 15-20 minutes.  We served over some delicious Asian wild rice but for leftovers, I just ate the stew plain.  Either way works!



This is an easy, healthy recipe to use up those veggies from the market and could easily be modified based on what you have in your garden or kitchen.  Enjoy y’all, and here’s to the stirrings of fall!


3 thoughts on “Recipe: Fall Garden Vegetable Stew

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