Laura Avery chats with Oliver Garner, of Burkart Organic Farms in Dinuba. Garner has two varieties of yellow nectarines as well as "nectaplums," a cross between a nectarine and plum with a sweet, white flesh and pink skin. He also brings in crunchy, flavorful, red, seedless Flame grapes.
Laura also speaks with chef Chris Harbrant, of Axe restaurant in Venice, who creates a savory okra succotash. He uses okra from farmer Elmer Lehman, organic corn from McGrath Family Farms, Celebrity tomatoes from Munak Farms in Paso Robles, Texas Sweets onions from farmer Peter Schaner and Opal basil from Coleman Farms.
- 1 lb okra pods, stems removed
- 1-2 ears of corn
- 2 tomatoes, small dice
- 1 sweet onion, small dice
- 1 clove of garlic, minced
- 1 handful of torn basil leaves
Blanch okra in boiling water for about 4 minutes. Remove to an ice bath, drain and dry. Slice okra into ¼" rings and set aside. Remove kernels from the ears of corn and set aside.
Heat 2 tablespoons of olive oil in a sauté pan; when hot, add onions and 1 teaspoon of salt. Sweat over medium heat until onions are translucent. Add garlic and cook for one minute. Add tomatoes, corn and okra and sauté for about 3-4 minutes. In the final minute of cooking, add torn basil leaves. Taste and correct for salt.