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This Week’s Bag Featuring Okra! – December 10th, 2018

December 10, 2018 by Diane O'Neal

okra

Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and Indian and the American South. 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

Recipes 

Grilled Okra and Tomato Skewers 

Sauteed Okra and Tomatoes

What else is in the bag?


Japanese Cucumbers
Kahumana Organic Farm & Cafe

Kale
Ho Farms

Lettuce
Kunia Country Farms

Okra
Ho Farms

Orange
Adaptations

Sweet Potato
Twin Bridge Farms

Try out these recipes!

Okinawan Sweet Potato Goat Cheese Salad
Pan-Fried Okra with Cornmeal
Sautéed Okra and Tomatoes
Toasted Orzo with Kale, Feta, and Radishes

Filed Under: This Week's Bag

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