Fall brings a smaller selection at the Farmer’s Market. Last week, we picked up what was available and I planned our week’s menu based on what we came home with: butternut squash, apples, zucchini, mushrooms and okra. These ingredients turned into:

• baked pasta with mushroom sauce
• Greek zucchini (recipe clipped by Grandma Ava) with quinoa
• butternut squash risotto
• gumbo with brown rice

I’d never made gumbo before, but I figured it would be a good way to use up a large amount of okra. As with most new things I want to try, I looked up at least five recipes online to get an idea about ingredients and cooking methods. Then I made something up with considerations of my budget and what I had on hand.

Slow Cooker Gumbo

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 lb. smoked sausage, sliced
• 1 28 oz. can crushed tomatoes
• 2 1/2 c. chicken stock
• salt, pepper and cayenne to taste
• 1 lb. okra, sliced

Put all ingredients except okra in slow cooker and mix. Cook on High 3 hours or Low 6 hours. After that cooking time, slice okra and put in a microwave-safe bowl, cover and cook in the microwave for 2 minutes. Add to slow cooker and cook for an additional hour. Also within the final hour, add some cooked rice (leftovers would work great).

I certainly don’t claim that this is an authentic recipe, but it ended up being an affordable, filling soup and a tasty way to use some okra. I think sliced okra is such a happy food; it looks like a star or a flower, that’s just fun!