SUMMER VEGETABLE
Description: Okra is a small oblong, ridged pod that is lightly covered with fuzz. The average size is between 2-4 inches. Okra blossoms resemble the hibiscus and they are actually related to the hibiscus. Although available year round, the peak season for this vegetable is between June and August. Selecting Okra: This vegetable is very perishable, so buy as fresh as possible. Look for soft (not mushy), young pods that show no signs of bruising. They should be even colored from end to end. For the tenderest pods, choose those that are no longer than four inches in length. Avoid any pods that are limp, or dry, moldy, bruised or spotted. Storing and Handling: When storing, place in either a paper or plastic bag and place in the refrigerator. They can be stored for 2-3 days, at most. Preparing: Wash thoroughly under cool running water. Trim off the stem end, if desired. Slice or leave whole. Quick Tip: To prevent okra from becoming slimy, add vinegar or an acidic ingredient such as tomatoes during cooking. You can also leave the pods whole without trimming off the stem end and bread in cornmeal before frying. __________________________________________________________ Serving Suggestions: Gumbo: Slice and add to your favorite gumbo recipe. Stews and Soups: Slice and add to soups and stews. The thick juice within okra is a natural thickener for soups and stews and adds a nice flavor and texture. Side Dish: toss cooked okra with a simple vinaigrette or a little lemon juice for a simple and delicious side dish. This can be served warm or chilled. Seasonings and Foods to use with Okra: butter, corn, cornmeal, lemon, onions, rice, seafood, sweet peppers, tomatoes, zucchini Return from Okra to Summer Produce Guide |