We’ve rounded up a few of our favorite recipes featuring the stars of the summer farmstand: Okra, field peas, and squash.
Dozens of varieties of field peas are adored in the South—Big Boy, Red Ripper, and purple hull to name a few. We took classic black-eyed peas and lady peas and paired them with Swiss chard and a rich seasoning of bacon for a hearty summer staple.
Smoky, crunchy bacon complements the creamy, cheesy filling in these individual pies.
Wrapped in smoky bacon and brushed with a spicy-sweet glaze, this okra may just be our new favorite summer side dish.
Ritz crackers, crumbled and mixed with Cheddar cheese, make a crunchy topping
for this tasty casserole.
Pork rinds folded into the salad and sprinkled on top provide a pleasant crunch while field peas bring an earthy sweetness to this creamy side dish.
Topped with okra, fresh corn, zucchini, and jalapeño peppers, this cheesy cornbread is summer in a skillet.