I moved to Georgia at the perfect time. Ok, so it's not the best time to be moving stuff (my shirt was visibly soaked with sweat all day Monday after hauling boxes of books into my new office), but as soon as I got here I was inundated with delicious produce. When I left Michigan I was still eating asparagus, greens, and strawberries, but as soon as I got to Georgia I dove head first into peach season. And I can't forget about the cantaloupe, tomatoes, okra, corn, figs, blueberries, watermelon, peas, and squash. I also love that I can now enjoy the fruits (and vegetables) of my grandmother/uncle's garden. Mom has been making the trek to grandmother's house (over the river and through the woods) every other weekend, and lucky for me, I'm right on her way home. In addition to the blueberries and figs, Mom brought me cucumbers, tomatoes, and okra last weekend. She also handed me the most recent issue of Southern Living that features recipes with tomatoes, okra, and corn. The cover features a bowl of maque choux with sausage, and it looked good enough to try.
I've made maque choux before, and I have to say that I think I liked the other version better for one simple reason. The bacon is essential. The sausage is great, but it doesn't permeate the vegetables like bacon does. So if you make this, please cook the vegetables in bacon grease and then crumble the bacon on top at the end (and maybe use a little less sausage than I did). One slice will do, and it will make all the difference. Or, if you want to stick with this recipe, use amazing sausage (something like the medium or hot sausage from Bradley's Country Store in Tallahassee). I'm not saying this wasn't good as is (it's hard to go wrong with fresh homegrown veggies), and I'm still enjoying the leftovers, but I learned an important lesson.
Maque choux with sausage (adapted from Southern Living)
- Maque choux with sausage (adapted from Southern Living)
- 1 small onion, chopped
- 1 small green pepper, diced
- 2 garlic cloves, minced
- 2 cups sliced okra
- kernels from 4 small ears of corn (about 2 cups)
- 3 tomatoes, chopped
- salt and pepper to taste