Wednesday, September 9, 2009
I think I'm going to cry when Okra season is over.
I never thought I would be the person who wanted okra for breakfast lunch and dinner, but that is where I am right now. Luckily I have been able to have it about once a day for the past few weeks. We have a few long rows of okra at the Fair Share Garden where Joel Tippens is encouraging us to sneak up on the okra.
Okra is a flowering Hibiscus, which is a member of the mallow family. It is native to West Africa and an important plant for tropical homesteading.
To prepare it I slice the smaller sized okra fruits. If the the fruits are over 5 inches long or so they tend to get pithy and fibrous, but the seeds are still edible. I fry about 3 cups of sliced okra and seeds in 1 tablespoon of oil, 1 tablespoon of hot pepper apple cider vinegar and 1 teaspoon of soy sauce.
This tastes so much better to me than the breaded and deep fried okra that you find often in the southern buffets.
Do you have a favorite okra recipe or vegetable recipe to share? This simple recipe along with others will be included in a Fair Share Garden cook book that we are creating as a fundraiser for Fair Share. If you have a good vegetable recipe you can post it in the comments section or email it to me directly at firstname.lastname@example.org.