Varieties we grow and love:
- Clemson Spineless – green
- Red Burgundy
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Okra has a short shelf life, store in a paper bag in the warmest part of your fridge. Very cold temperatures discolor it quickly.
– can be enjoyed in:
- Gumbo, naturally
- stewed with tomatoes
Tips for preparing:
Wash and dry, trim the stemcap off. If you are cooking them whole, try not to slice off too much on the top, exposing the seeds.
Okra is a great natural thickener so adding sliced okra to soups and cooking for a long time does wonders to change the broth to smooth adn silky.
- Steam whole pods and serve hot of cold
- quickly steam, cool and marinate for salads
- saute an onion, toss in sliced okra, several chopped tomatoes and simmer for 20 minutes, season with S&P
Also check out these great recipes: