Posted by Tim Vidra / Sunday, July 31, 2011
Okra (Hibiscus Esculentus)
Why you ask? Well, my very first okra pod was picked from the garden today. Before anyone turns their nose up thinking, "too slimy for me," and moves on to the next blog in their Google Reader (that's how you keep up to date with mine...right?) let's analyze okra.
First, okra should be picked no older or larger than what you see above. If you do, you're asking for more slimy-ness. Okra is also generally not used as a side dish alone, it's usually sliced and incorporated into soups, gumbos, fried, or you may remember my own simple pickled version. All four variations are ways I enjoy okra and I have to say my favorite is fried with fresh sea salt, ground pepper, and a splash of spicy vinegar.
So I ask, are you a fan of okra and what are your favorite ways to fix them? This one okra pod will await its brethren as there are several more that will make for a nice dish next weekend - so stand by.
E.A.T. local E.A.T. well