Ingredients:
3/4 lb boneless, skinless chicken thighs cut into bite-sized pieces
5 cloves of garlic, minced
3 medium tomatoes, diced
4 Serrano peppers, diced
1 medium zucchini, diced
1 onion, diced
1 ear’s worth of corn kernels
2 cups diced okra
5 1/2 cup chicken stock
1 1/2 tablespoons canola oil
1 teaspoon smoked paprika
1/2 teaspoon chervil
salt
freshly ground black pepper

Directions:
Heat the oil in a large, heavy bottom pan. Add the zucchini, onion, garlic and pepper. Cook, stirring occasionally, until the onion is soft and translucent but not browned. Add the chicken and continues to cook about 5 minutes. Add the remaining ingredients and simmer until the vegetables are tender, about 20 minutes.

My thoughts:

Our local farm store had some lovely okra they grew themselves and some tomatoes and corn from a farm a little further south where those things are already in season. I snatched them right up! This time in June can be a little frustrating, all of the early produce (rhubarb, asparagus, strawberries) is winding down and looking a bit dodgy yet not much else is ready for harvest. In a week or two we will have more selection but for now, I am happy buying produce from a few short states away. So I combined them to make this fresh tasting summer stew that was just perfect for a rainy June evening.