This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
Okra
Curried Okra
Mary Moore of Cook’s Warehouse demonstrated this recipe at a recent Morningside Farmers Market. I’ve made it twice now, using okra and squash, and then okra and eggplant. It’s an easy recipe to adapt to whatever vegetable is sitting there waiting for you.
Pork Sausage and Greens
Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.
Stir Fry Okra and Tofu
This recipe from the fine folks at Moore Farms and Friends, and it’s given in their own words. (No peppers in this week’s box, but you could add some of those little tomatoes instead.)
Oven Roasted Okra
Not everyone welcomes okra the way I do. But this recipe from Freedom Farmers Market is easy and turns the okra crisp instead of slimy. A very simple way to use up the okra in today’s box. No thyme? Just skip it. What other fresh herbs do you have? Or have you been collecting, like I have, all these “new” smoked peppers like Urdu and Aleppo peppers? They’re easy to become addicted to – now I have to ration myself when I visit Savory Spice at the intersection of Virginia and Highland.
Okra and Corn Maque Choux
Adapted from Southern Living magazine.
Okra Cornbread Fritters with Sweet and Sour Peppers
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Okra Pilaf
Teri Watson shares this Southern comfort food recipe, a favorite at her house.
Okra Creole
Unlike melons, okra is one tough vegetable. This old-time recipe is a great way to enjoy and truly, cooking the okra in tomatoes seems to cut down on the “slime” factor. But full disclosure – I love okra in any form, I never get the “it’s slimy” contingent, so can’t promise this still won’t seem “slimy” to the okraphobe.
By the way, perfectly fine to eat the little okra caps, as long as the okra is small and tender, like the ones we’ve been getting.
If you cooked and froze some of the corn bounty from earlier this year, then you’ve got a cup of frozen kernels perfect for this dish. If there’s no fresh, or your own fresh-frozen, corn available, it’s ok to use commercial frozen corn (the only frozen vegetable you’ll ever find at my house), or just skip it. Try adding a cup of diced squash instead. Or in addition to the other vegetables. It’s up to you.
Okra Rellenos
Yes, it will be a lot of trouble, but for those who don’t like okra, this might be worth it to use up that okra. You can adjust the size of the pepperjack sticks to the size of the okra you have. This recipe is adapted from one that appeared in Southern Living about a half dozen years ago. Pico de gallo is a combination of chopped tomato, onion and jalapeno, usually seasoned with cilantro and lime juice. You’ve got three out of five of those ingredients in your box.