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.
This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
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.
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.
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.)
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.
Adapted from Southern Living magazine.
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.