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This Week’s Bag Featuring Okra! – March 5th, 2018

March 5, 2018 by Faye Miguel

okra

Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and Indian. Ridged along its length, the green, slightly fuzzy pod contains rows of edible seeds that release a sticky liquid when chopped and cooked, which has led to it being used to thicken soup and stew recipes, such as Cajun gumbo, but it’s also served whole as a side dish. Its flavor is quite subtle, so it benefits from being cooked with strong, spicy ingredients!

Preparation

Wash and dry. If you are serving the okra whole as a side dish, and don’t want the liquid to be released during the cooking, trim around the stalks in a cone shape, so that the pod isn’t pierced. If you do want to release the liquid, chop or slice thickly or thinly, according to your recipe.

Farms that grow Okra

Ho Farms

 

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Golden Tomatoes
Ho Farms

Kale
Ho Farms

Okra
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Rambutan
OK Farms

Zucchini
Aloun Farms

Try out these recipes!

Baked Zucchini Fries
Chicken with Rambutan and Macadamia Salad
Chocolate Mint Smoothie with Kale
Sautéed Okra and Tomatoes

Filed Under: This Week's Bag

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