There is something cilantro and okra have in common - you either like it or you don't.
We are always amazed that some folks just don't "get it” when it comes to okra - especially fried like we prefer - but then we all have different tastes.
The Benbrook Farmer's Market, right in front of the German restaurant Edelweiss, is now open on Saturday and Wednesday mornings. Get there early for the best selection of the produce all grown by the farmers who bring in their harvests. We were there Saturday at 7:30 a.m. and got beautiful bags of black-eyed peas, last of the onions, huge Beef Steak tomatoes, assorted squashes, fresh lima beans and cucumbers. The okra is coming in slowly because of the weather and perhaps when the farmer planted his okra crop. We'll be back very soon to bring home and freeze these wonderful pods.
We were able to get more peaches from our friends in Peaster, and what a time we're having: freezing many pounds for a later time and maybe a few peach pies or cobblers when the weather cools. I am shelling out the peas and freezing them so New Year’s Eve will definitely be covered for good luck in 2015.
When selecting okra I try to look for pods that appear fresh, bright colored green and under 4 inches long. Although there are okra types that can grow long and still be tender (ask the farmer).
Before you cook okra, be sure and rinse them and trim off the ends. It can be boiled, used in soups or stews and will act as a thickener. It's actually a vegetable that consists of numerous unripe seed capsules and has a very high carbohydrate food that is high in fiber and starch and contains a good amount of pectin and gums. Okra loves hot weather and will rarely start growing until the heat and soil are very warm. Seeds are thick, so when I grow okra I soak the seeds in room temperature water for about 24 hours. I waited late this year to plant okra so now I have only one mature bush. Watch everyday for pods to pick because they grow very fast!
Thompson's Fried Okra
I really like frying this on a gas propane burner next to our grill.
This serves about 6.
Christopher's Grilled Okra
Our youngest son creates the most delicious grilled okra by leaving the pods intact, rinsing them and patting them dry, followed by coating the pods with olive oil (he places the okra in a plastic food storage or freezer bag, then drizzles in the olive oil and gently shakes until the oil coats the okra). He grills the pods turning them about every 30 seconds and finishes grilling them in about 2-3 minutes or until they are dark colored and getting tender. He seasons them with salt right before serving. I really like the flavor, and it's a new way to enjoy okra! Way to go, Chris!
Thompson's Shortbread Cookies
This makes about 3 dozen cookies.
It's time to get out in the yard and water and water some more, to keep things alive this month.
Be sure and support our farmers as they tirelessly work their large gardens and deliver the produce so fresh to our farmers markets. Have another great week in Parker County.