Comments on: Produce Pick: Okra!

By: karen

karen — Fri, 30 Oct 2009 16:10:02 +0000

For some reason this web site appeared a gain on in my-email.
I think it is really old.

BUT here is a recipe for Claudine 4/09
4 quart of cut Okra
8 Tablespoons vinegar ( is 1/2 cup )
4 tablespoons salt
cover with water bring to a boil cook 4 minutes
untill okra turns color.
Put in hot jars and new hot flat tops & rings.
don’t have to pressure can. or boil bath. ( vinegar & salt will keep it)
When you go to use might want to rinse off because of all the salt.
Good luck….
Karen

By: Tina

Tina — Fri, 23 Oct 2009 18:23:22 +0000

Now you need to try field peas and snaps! (Black-eyes while they are still green-eyed, lol!)

By: Tina

Tina — Fri, 23 Oct 2009 18:19:10 +0000

I LOVE OKRA! But not really the way you guys described it. I grew up in the Okeefenokee Swamp (Can’t get any more southern than that without going north again…Florida! lol!) I had never even seen it “breaded” until I had it at a resturant as an adult. What we called “fried” okra was actually plain, sliced okra “sauteed” in bacon fat. When I cook it now, I weight-watcher it down a bit…I use about 1/4 teaspoon of bacon fat in a nonstick skillet;when it melts, I use a napkin to distribute the fat and remove what’s not needed. I add my sliced okra and cook over med-hi heat until it starts to brown on the cut edges. I salt and pepper it at that point. The pod will turn a lovely dark green & begin to look a little wilted, and the seeds will turn from white to light grey and get dimples. At this point, the sticky-starchy stuff that was stringing on your spatula will have all but disappeared. Make some sweet tea & fat-free “fried” corn bread to go with it. Nothing’s better after working in your garden. Tastes like pure grandma-love. Try growing some this spring in YOUR garden, Roni! Okra flowers are GORGEOUS! If you are not used to picking them, though, be sure to wear gloves. They are kinda rough on the hands.

By: sarah

sarah — Wed, 06 May 2009 00:48:16 +0000

By the way okra will always be a little slimy. I will try to find one of my grandmothers pickling recipies for everyone. If its too long there is always pickeled okra at your market or you can order it from down south, I would also reccomend pickeled garlic. It is amazing!

By: sarah

sarah — Wed, 06 May 2009 00:45:41 +0000

best thing ever is okra! I grew up growing it in my parents garden and eating it at almost every meal. It is very good pickeled! The best way is okra gumbo, as i have always known it. Fresh okra sauted in evoo or butter for a min or two and then dump in sliced or whole cherry tomatoes and let steam with a little water or chicken broth utill it is tender. Its a little gooie but that is okra! Fried is awsome, use corn meal. It will stick easily with the okras natrual stickyness. Add spice to the corn meal, roll it in there and then lightly fry it and then bake at about 375 until done, not long.

from a southern girl

By: claudine

claudine — Thu, 30 Apr 2009 15:20:14 +0000

Does anyone have a good recipe for pickled okra, that doesn’t become slimmy when opened.

By: roni

roni — Tue, 21 Apr 2009 19:20:08 +0000

Shannon - I’m pretty sure it’s Community Supported Agriculture http://www.localharvest.org/csa/

By: Shannon in MS

Shannon in MS — Tue, 21 Apr 2009 18:27:48 +0000

I’m with the other southerners who fry, boil and use it in soups and stews. So, nothing new to add here.

Just one question: What’s a CSA box?

By: April

April — Wed, 24 Sep 2008 16:46:06 +0000

I saw okra at the farmers market last weekend, and considered getting it. But I’ve never had it and had no idea what to do with it. Now I have some good ideas, thanks everyone!

By: Ashley

Ashley — Thu, 11 Sep 2008 13:39:35 +0000

I too am just starting to like okra. I grew up in the south, but my parents are from the north so we never had it home - I only occasionally had it at friends houses, but never liked it becasue of the slimy texture.

This year I got it in my CSA box and was determined to come up with a way to eat it. I found that grilling it on my Panini press dried up all the slime, but brought out the great flavour. Then you just drizzle it with a little EVOO and a little salt and pepper - makes a fantastic side dish. The other way I like it is a variation on fried okra - coat with breadcrums and some seasoning - whatever blend you like - and bake in the oven - this was you get the breading with out the calories of deep frying.

By: mstoddard

mstoddard — Wed, 10 Sep 2008 03:42:18 +0000

I am from the south, north LA. and south AR. We, also boil the very small pods of okra. A fork should easily pierce the pod. Spray with zero fat butter substitute or a small pad of butter. Mix well.

We also boil, do not remove cap, until barely tender, drain, then flatten. Roll in crushed fiber one, spray lightly with Pam. Bake until crisp.

Our grown daughter still requests okra and tomatoes when she comes for a visit. I saute, on low heat, the okra in a little olive oil until no strings are visible. Add chopped onions until slightly brown, add diced fresh tomatoes and their juice. Cook until juice has reduced by about one half. Bacon grease really adds to the flavor, Salt and pepper to taste.

To use in soup cut okra ino rounds. Saute in a small amount of oil until there are no syrings coming from the okra. This step will prevent the soup from being slimmy
looking.

I don’t put okra in my gumbo. To okra or not to okra is usually the cook’s choice in the south.

Sorry this is long. I wanted to share some tried and true ways with okra.

I have some recipes for the vegetable pear, chayote-squash, mirliton when you find them again.

By: Robin

Robin — Mon, 08 Sep 2008 19:04:20 +0000

take the cap off…scrape it out….fill it with reduced fat cream cheese , seasoned with some spices of your choice…I like red pepper flakes , and chili powder , also green onions are good mixed in. Then , roll them in egg substitute (southwestern style) then in some japenese bread crumbs or crushed cereal …..spray with butter flavor cooking spray….and bake………..yum!!!!! Kinda like a jalapeno popper.