Late summer is heat-loving okra season, which is in this week’s full share and can also be purchased individually through Fair Ridge Farms’ webstore. Here is a great recipe for chicken gumbo that relies on okra for its consistency. Th recipe calls for frozen okra but you can use fresh. This post discusses how to freeze okra for later as well. Okra is also great roasted–just preheat the oven to 400 degrees, toss the whole okra pods with some olive oil, salt, and pepper, and roast for 45 minutes to an hour or until lightly browned, turning occasionally.
Here is an easy recipe for crispy fried okra that goes well with rice, based on a recipe from the food blog www.myheartbeets.com.
Crispy Indian Okra
1 bunch okra from CSA box or webstore
3 tbs coconut oil, gee, or other fat
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 onion, diced
1 hot pepper–jalepeno or other–minced (or less depending on how much spice you enjoy)
2 cloves garlic, minced
1/2 inch ginger, mined
1/4 tsp turmeric
salt to taste
Instructions
Slice okra into 1/2 inch or so rounds. If they are wet from rinsing, make sure to set them out to dry before you prepare them. To be crispy when frying, the okra should be completely dry. Melt two tbs coconut oil in a pan over medium-high heat. Add cumin and mustard seeds. Once they begin to brown add onions and hot pepper. Saute for 10 minutes, or until onions begin to brown. Add garlic, ginger, and turmeric, mix well. Reduce heat to medium, add okra and 1 tbs coconut oil. Stir fry for 10- 12 minutes.
Share your recipes with us and we will feature them on the food blog. Email your recipe and a photo to megan@fairridgefarms.com to be featured on the food blog.
