August may be hot but it brings with it the end of summer and the end of all our fresh fruits and vegetables.  It’s time to make the most of them with these delicious recipes.  August is the perfect month to enjoy our NC melons and nothing tastes better on a hot day that a fresh ripe cold melon.  Tired of squash?  Turn it into a delicious light soup.  And fried okra just can’t be beat.  It’s like popcorn to the south.  Give some of these delightful recipes a try before summer is gone.

• 5 Cups NC Watermelon cut into ¾ inch pieces
  
• 1 1/2 Lbs. ripe NC Tomatoes cut into ¾ inch pieces
  
• 3 Tsp. sugar
  
• ½ Tsp. salt
  
• 1 small red onion quartered and thinly sliced
  
• ½ Cup red wine vinegar
  
• ¼ Cup olive oil
  
• 8 oz. Feta Cheese
  

Toss together the watermelon, tomatoes and onion.  Combine the dressing ingredients; sugar, salt, red wine vinegar and olive oil.  Pour dressing over salad and toss to coat. Top with feta cheese.

• 1 1/2 pounds yellow summer squash
• 2 tablespoons butter
• 1 medium onion, sliced
• 1/4 lemon, sliced, seeds removed
• 1/4 cup flour
• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
• 1 cup heavy cream

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently sauté onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Remove lemon slices. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices and croutons.
Squash soup serves 8.

In a blender, combine all ingredients except the ginger ale, cover and process for 30 seconds or until smooth.  Stir if necessary and continue to blend until combined. Stir in the ginger ale. Pour into chilled glasses and serve immediately.

Fried Okra

We were literally eating this like popcorn as soon as it was ready.  This batter gives the okra a nice crunch.

• 1 lb. fresh okra, cut into ½ inch thick slices
  
• ¾ cup buttermilk
  
• 1 ½ cups self-rising white cornmeal mix
  
• 1 tsp. salt
  
• 1 tsp. sugar
  
• ¼ tsp. ground red pepper
  
• Vegetable oil

Combine the okra and buttermilk in a bowl.  In another bowl, stir together the cornmeal, salt, sugar and red pepper.  Dredge the okra in the cornmeal to coat.  Place the okra in a wire-mesh strainer to shake off any excess.

Heat the vegetable oil in a heavy bottom pot to 1 inch deep until it reaches 375 degrees.  Fry the okra in batches until golden brown, turning to cook on all sides if necessary.  Drain on a paper towels. Sprinkle with salt while hot.