Okra with Bacon, Tomato, and Onions

I just joined a local CSA. Well, it’s really the only one around here, which really annoys me because Bakersfield is supposedly an agricultural powerhouse. But I guess they’ve really been phasing that out.

As a kid I had to drive several miles through corn and cotton fields to get to my elementary school. And if they were rotating a crop field that season they’d have sheep occupying the empty land. Now there are tons of track homes wearer those crops were and it honestly is really upsetting for me to drive through it. I want the rural landscape of my childhood. I wish people valued and understood the importance of local farming for both the community and the environment.

I could go on and on, but this is a food blog so back to lighter things-food. I went to our tiny (but wonderful) farmers market to pick up my CSA box chock full of fresh, organic veggies and what do I get? Okra. I’ve never had okra and I’m not going to lie…I was terrified of it! I heard all those stories about the sliminess of okra plus it looks like a chile but isn’t spicy and that’s just bizarre to me! Well I couldn’t let it go to waste, so make it I did. And it was delicious. And not the least bit slimy.

Okra with Bacon, Tomatoes, and Onions

5 slices thick cut, applewood bacon, cut into 1/2 inch pieces
1/2 medium red onion
1.5 lbs okra
1 cup cherry tomatoes, halved
Salt & pepper
1 tsp garlic powder

 

Here’s how you do it: 

Heat a large heavy skillet to medium-high heat. Cook the bacon until brown. Remove bacon but leave the grease in the pan. (We want all that goodness to cook our onions and okra). Reduce heat to medium and throw in the onions and salt. Cook until soft and golden brown, about 10 minutes. Add okra and cook for about 6. Add salt and pepper to taste. Add tomatoes and cook for 2 minutes. Voila!