Kahari Bhindi (Crispy Okra)

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.

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.

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.