It was good to see Jessica back at the CSA pick-up sites this week. Though the baskets aren't as big as they were last year, they looked really good considering the lingering issues with plant growth at Terripin Farm. Because we got lots of Okra and some of us aren't familiar with it, members are sharing what they do with it.
Okra is a great thickener. It doesn't have a really strong flavor. When you cut into it, it is a little stringy. As the fluid starts to ooze, its sort of sticky and a little slimy. The most common dish is Gumbo as okra gives it the characteristic thick sauce.
Also a very popular preparation is to fry okra. Many of our members talked about how good it is fried. I saw a great preparation on Everyday Exotic (a TV show on the new Cooking Channel). Many of the recipes are pretty much the same: dip whole okra (stem removed) in a frothy egg white mix; coat with a cornmeal, garlic powder, paprika, salt and pepper dry mix; and fry in oil.
Here is a recipe from the Pahlmans for fried okra used in a salad (2 recipes in one):
Fried Okra Salad
6 slices bacon, coarsely chopped
yellow cornmeal for coating
salt and cayenne pepper
1 lb okra, cut crosswise into slices 1/2 inches thick
vegetable oil, if needed
1 large ripe tomato, cut into 1/2 inch dice
1 small yellow onion, cut into 1/2 inch dice
1 small green bell pepper, seeded and cut into 1/2 inch dice
salt and pepper
In a frying pan over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon drippings in the pan. Place the cornmeal in a shallow bowl and season to taste with salt and cayenne pepper. Toss the sliced okra in the cornmeal to coat evenly. Reheat the bacon drippings over high heat, adding vegetable oil if needed to cover the bottom of the pan lightly. Add the okra and fry, turning as needed to ensure even browning, until tender and crisp, 6-7 minutes.
Using a slotted spoon, transfer the okra to a serving bowl and add the tomato, onion and bell pepper. Toss to mix. Add salt and black pepper to taste and toss again. Sprinkle with the bacon and serve immediately.
Serves 6. Texas: The Beautiful Cookbook; Harper Collins 1995.
