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OKRAOkra is one of our smaller crops, but it is a summer standard. It is a relative to the hibiscus, and has beautiful flowers.
We grow enough to send to all of our markets, and sometimes a small amount goes to the co-op. Harvest starts in mid-summer, and continues until the temperatures drop, sometime in late September. We harvest our okra when the pods are immature, at a medium-large size, and still tender. It's possible to eat the pods raw when they are this size. Okra is high in anti-oxidants and vitamins, and has a high fiber content. Okra bruises easily and must be handled gently once you take it home from market. It can also be harmed by cold temperatures, so make sure you keep your okra out of the fridge. Keep it in a paper bag on the countertop for no longer than a few days. |
Okra Recipes and Links
Grilled Okra Recipes:
Grilled Okra with Lemon-Basil dipping sauce
Grilled Okra with Sriracha Lime Salt
Summer's Bounty Raw Salad with Peach Basil Vinaigrette
by Heather
Salad
2 cups raw okra, cut into 1/3 in medallions
2 lbs small savory tomatoes (like our Red Zebras or Mountain Magics), cut into eighths lengthwise
6 fresh sweet corn ears, kernels cut from cobs
1 cup sweet peppers, medium dice
1/4 cup sweet onion, small dice
Dressing
2/3 cup white balsamic vinegar
2 garlic cloves, minced
2 tbsp brown sugar
2 tbsp olive oil
2 large peaches (you can pick soft, bruised "2nds" peaches for this recipe), skin removed and chopped
3 tbsp fresh basil, chiffonade* (try our lemon basil for this recipe!)
salt and coarse black pepper to taste
(*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips)
1. For the dressing, add all ingredients except for the olive oil, peach, and basil. Whisk until smooth and slowly add the olive oil to emulsify nicely. Stir in the juicy peaches and basil. Season to taste.
2. For the salad, prepare all ingredients as indicated, and toss with the dressing to your liking. Season to taste and serve and enjoy summer!
Grilled Okra
by Robyn Stone at Addapinch.com
1 pound okra, washed
2 teaspoons olive oil
salt, to taste
ground black pepper, to taste
pinch of cayenne pepper, optional
1. Skewer okra or place in a grill basket to prevent it from going through the grill grates while cooking. Drizzle with olive oil and place onto grill that has been preheated to around 450º F.
2. Cook until the skin of the okra begins to caramelize and then flip to cook the other side.
3. Remove from the grill and sprinkle with salt and pepper to taste. Add cayenne pepper, if desired.
4. Serve warm.
Grilled Okra with Lemon-Basil dipping sauce
Grilled Okra with Sriracha Lime Salt
Summer's Bounty Raw Salad with Peach Basil Vinaigrette
by Heather
Salad
2 cups raw okra, cut into 1/3 in medallions
2 lbs small savory tomatoes (like our Red Zebras or Mountain Magics), cut into eighths lengthwise
6 fresh sweet corn ears, kernels cut from cobs
1 cup sweet peppers, medium dice
1/4 cup sweet onion, small dice
Dressing
2/3 cup white balsamic vinegar
2 garlic cloves, minced
2 tbsp brown sugar
2 tbsp olive oil
2 large peaches (you can pick soft, bruised "2nds" peaches for this recipe), skin removed and chopped
3 tbsp fresh basil, chiffonade* (try our lemon basil for this recipe!)
salt and coarse black pepper to taste
(*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips)
1. For the dressing, add all ingredients except for the olive oil, peach, and basil. Whisk until smooth and slowly add the olive oil to emulsify nicely. Stir in the juicy peaches and basil. Season to taste.
2. For the salad, prepare all ingredients as indicated, and toss with the dressing to your liking. Season to taste and serve and enjoy summer!
Grilled Okra
by Robyn Stone at Addapinch.com
1 pound okra, washed
2 teaspoons olive oil
salt, to taste
ground black pepper, to taste
pinch of cayenne pepper, optional
1. Skewer okra or place in a grill basket to prevent it from going through the grill grates while cooking. Drizzle with olive oil and place onto grill that has been preheated to around 450º F.
2. Cook until the skin of the okra begins to caramelize and then flip to cook the other side.
3. Remove from the grill and sprinkle with salt and pepper to taste. Add cayenne pepper, if desired.
4. Serve warm.
