Evoke the Okra

So, the Mr. is growing okra this year. He harvested one pod and suggested we have it for dinner. Seeing as we do not live in Whoville, I needed to find more!

Shopping at the store, I ran into an old friend, explained my search for fresh okra to which she asked, “What are you going to do with it?”

Good question but my answer wasn’t entirely inspiring. “Not much,” I said.

After trimming the pods, I dry sautéed them but thought about oven roasting them because that’s what we do for most of our veggies. You could probably put them on the grill but then you’ve got the grill pan to clean…I know you’re seeing a pattern. We eat very simply – probably too simply for many of you.

If we had frozen okra I’d add some tomatoes; once in awhile, we’ll make a Louisiana seafood gumbo but this was fresh okra, so why get out a second ingredient? “Lazy” is probably also crossing your mind. But honestly, when you have fresh produce from your own garden (and the market) it truly doesn’t need much enhancement.

Nutritionally, okra is like most veggies. Minimal calories, fat and sodium. It’s a nice fiber, vitamin C and vitamin K source.

And, for those of you cringing, there is no slime with fresh okra that meets up with a sharp knife.

Try a new veggie to be well,


PS  I would love to hear what you do with okra or another “different” vegetable. Sadly, I don’t know where your comments go on this blog, so I’d love it if you write me at marciacrawford1@gmail.com on this or ANY subject.

Permanent link to this article: http://marciacrawford.net/archives/okra