It all depends

Monster size okra.

What's the best okra? Chef get this kind of question all the time. We live in a culture that demands to know what the best is in every category and chefs, restaurants, and ingredients are not immune to this unnecessary need.

I acquired some okra from Trillium Haven because it was passed over. There was nothing physically wrong with it it just happened to be large in size. It seems that small tender okra is what everyone was interested in so those were quickly picked out leaving the older stuff that is commonly described as "woody".

The irony is that tender okra is easy to over cook. Extremely easy. So what would happen if one set aside common knowledge and took large woody okra and didn't bother coddling them with low heat and careful stirring for a gumbo?

Not only did the okra not turn to mush it maintained a tender texture that could be described as a little al dente. So what is the best okra. It depends. What are you making?

Ferry ring mushrooms

I'm not saying it's safe to eat these little guys but I have never had an issue. As the name implies the grow in a circular formations. Usually in grass.

To think tomatoes used to be considered poison

Final product. Heirloom tomato salad. Tomatoes, pistou, Cowslip Creamery Phocas, and cold polenta cut into cubes. 

Only the best at the market. Trillium selling the best looking tomatoes at the Fulton st. Farmer's Market.

I am not above using factory seconds when the flavor is this good. The Tom Waits of tomatoes if you will.

Not wanting to haul out the food processor to make a little bit of pistou the herbs were chopped with the garlic and oil was added to make a paste.

Cowslip's version of a gruyere style. I was warned that it was young and should age a bit but it was perfect in this salad as a young or fresh cheese was required. Thanks to Jana Houske Deppe.