Those of you who have been with us for a while are already quite familiar with my favorite vegetable, okra-- some of you are probably more familiar with it than you would wish. But for those of you who are new to it, I'd like to introduce you to it, and encourage you to try some.
Okra most likely has its origins in west Africa (although some claim south Asia as its original home). It is unrelated to any other commonly grown fruit or vegetable (unless you count hibiscus). It is full of soothing and healing mucilage, which means that, if overcooked, it can be what most people call "slimy", which they claim to find unpleasant. However, a little bit can do wonders to thicken a stew, soup, jambalaya, or gumbo. In the American south, where it is more commonly eaten than here, it is traditionally breaded and deep fried, which is probably delicious, but doesn't agree with my digestion, so I really can't say. Personally, my favorite way of cooking it is to cut it into half inch pieces down the length of the pod until you reach the stem. Then, saute with finely chopped onions in your favorite cooking oil until the pods are soft but not mushy, and still a bright green. It doesn't take long-- five minutes or so. If you want to use it as a thickener, though, cook it longer.
Picking okra can be challenging. The pods are the same color as the rest of the plant and like to hide among the foliage. Can you spot the pod? Also all parts of the plant are spiny and cause severe itching when touched, so long sleeves, long pants and gloves are a must while harvesting. Which, when it is 98 degrees out in the shade with no shade, and the field is
THIS BIG!, presents a new kind of broadening personal growth opportunity, to put a positive spin on it.
Okra isn't for everybody but I encourage you to give it a try at least once a year, even if you think you don't like it. The crop is just now starting to come in so it will be a little short for a week or two, but the crop looks good so far and is loving this heat wave, and so by early August we should have more than enough to go around. Enjoy!
John
