Okay Okra. Now What?

Easy on the palate, big on versatility and now featuring right inside your CSA box. Reputationally, okra leaves a very specific taste in the mouth: what some (Northerners) call “slimy” other (Southerners) call “delicious.” It’s a staple in this part of the country, with deep roots in barbecue, Caribbean, African and Latin American cuisines. 

You can link its adaptability directly to its drought tolerance: Over the course of modern farming history, okra has made its way from the hot, tropical banks of the White Nile all the way to the United States. The sturdy root system and resistance to dry spells has provided a reliable source of fiber to civilization upon civilization. 

And now it’s your turn.

Fry It

The one we all know and love. Fried okra knows many forms, many seasonings and many presentations. But a bit of salt, flour, egg and oil is about all you need to get the crispy crunchy mouthfeel. 

Stew It

Like Southern cooking, Mediterranean cooking often pairs okra with a tomato base to break down the sticky insides (“mucilage,” as it’s culinarily known), and reduce the aforementioned slime factor. A traditional stew will do most of the hard work for you, and maximize its own flavor after a day or two in the fridge.

Grind It

Chicory isn’t the only wartime coffee imitator. Believe it or not, civil war soldiers swore by ground okra root as the “best substitute for coffee” from both a taste and consistency perspective. If you’re trying to cut down your caffeine intake, roast the seeds, grind them into a powder and break out the french press.

Pickle It

If you’re looking to answer those late night cravings with something other than a handful of chips, pickled okra has you covered. Jar it, stash it and spice it with a few chile flakes for a long-lasting treat that won’t leave you bloated.

Already made a few okr-eations of your own? Snap a photo and tag us @crowntownfarm! We love to see it.