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August Medley

Philippe Waterinckx, Tucson CSA

This recipe uses a lot of produce commonly available at the CSA in August. It is very flexible and many items can be easily substituted.


  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 ear of corn, kernels scraped off with sharp knife
  • 1 teaspoon chile powder or paprika
  • 1 teaspoon herbs (oregano or thyme)
  • 1 garlic clove, crushed
  • 2 fresh green chiles, chopped
  • 1 handful okra, whole (optional)
  • 1 jalapeno, finely chopped (optional)
  • 1 summer squash, diced
  • 1 handful purslane, chopped in 1-in segments
  • salt to taste


In a large skillet, saute onion and corn in hot oil until onion becomes translucent. Add chile powder, herbs, garlic, chiles, okra and jalapeno. Saute for 5 minutes, stirring occasionally. Add squash and saute for another 5 minutes. Add purslane, saute for 5 last minutes. Serve with an omelet, on a tortilla, or
with some rice.

Submitted by Philippe Waterinckx, Tucson CSA