What to do with that bag of okra? This week I’m making Okra and Tomato Stir Fry, recipe below, from the new cookbook out by Natalie Keng. Love the homemade soy-ginger sauce recipe that’s a part of that. I still have little tomatoes from last week, but if I didn’t, I’d just chop up one of this week’s slicers.
From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
For the okra, I’m going to make Tempura Fried Okra using this recipe from The Cook’s Warehouse. Our bag of okra isn’t a pound, but that’s ok.
And finally, a different salad – this one with okra because I still have some of last week’s box of cherry tomatoes. It’s a recipe from the Washington Post.
This is also a recipe from the New York Times and totally adaptable for what is in this week’s box. You should swap out vegetables as you prefer. I’ve just been in the mood for Indian food, so this really appealed to me this week. We ran a recipe for Chicken Korma from Aroma Bistro in Roswell a week or two ago and testing that recipe just made me crave Indian spices.
How about this recipe from Southern Living back in the day? I’ve got some pepper jelly that needs eating up. I’m going to make this over the weekend. And hope for okra again next week so I can do my cornmeal-okra thing then.
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
David Larkworthy demoed this recipe at the Morningside Farmers Market in 2010 and I still remember it every year when okra arrives in season. It looks a little complicated because it’s a riff on Brunswick stew, a mixture of lots of flavors, but it really goes together pretty quickly and will surprise anyone who thinks okra can only be served cooked.
Recipes for Brunswick Stew are some of the most frequent requests we get at the AJC. Here’s a delicious summer variation, adapted from a recipe Chef David Larkworthy of Five Seasons Brewery as demonstrated at the Morningside Farmers Market this July. The okra in this recipe is raw, and it’s delicious. But here’s a tip: don’t expect this salad to keep. The okra is fresh and crisp when first cut, but after a day in the refrigerator, it starts to exude that sap that makes it such a great thickener, and that’s not a texture you want in your Brunswick Salad.
Adapted from Southern Living
Published in the New York Times. This is the most delicious way you will ever serve okra. The chaat masala and chickpea flour can be found at any grocery that sells Indian foods and you’ll find many other uses for them.
Cannot remember where this simple idea came from – but it’s delicious.