okra

Fried Okra with Spicy Red Pepper Sauce

Published at In Category Okra, peppers, Recipes, Vegetables Tags: , Leave a comment

Does everyone know how to roast peppers? A quick way for just a few peppers is to do them right on the burners of your stove (if your stove is gas, of course). Just crank up the burner and put the peppers right on the grate. Turn them (with tongs!) as they char and blister. When most of the pepper has blackened, drop it into a paper bag and close the top. The peppers will steam and when they’re cool enough to handle, you can easily remove the skins. And the bonus is that your house smells like roasting peppers – yum.

Don’t have any smoked paprika in the pantry? Well, get some. It’s an amazing seasoning. In the meantime, regular paprika will do, or just skip it for today. You can find it at most grocery stores.

Sautéed Okra

Published at In Category Okra, Recipes, Tomatoes, Vegetables Tags: , Leave a comment

Here’s an idea for your okra. It’s a recipe offered by Steven Satterfield of Miller Union last summer in a chef demo at the Peachtree Road Farmers Market. Like most of Satterfield’s recipes, it’s simple and it’s delicious.

Satterfield calls for the tomato to be peeled. You can use a paring knife to peel a tomato, or try his technique if you don’t mind boiling water to do the job: In a small pot or medium sized saucepan, bring some water to a boil. Place the tomato into the boiling water for approximately 60 seconds or until the skin bursts. Remove the tomato immediately and plunge into ice water. Peel the skin off then trim and dice into medium sized pieces.

Okra Stew

Published at In Category Okra, Recipes, Tomatoes, Vegetables Tags: , Leave a comment

And finally, an idea for your okra. It comes from Mark Bittman, also of the New York Times, and he says: “If you like okra, which is in season now, you’ll probably like this recipe for okra stew, because, well, it’s okra. If you hate okra, you’ll also probably like this recipe for okra stew, because the okra practically disappears.”

Pickled Peppers and Okra

Published at In Category jalapenos, Okra, peppers, Recipes, Vegetables Tags: , , Leave a comment

It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).

notes about okra

Published at In Category Okra, Vegetables Tags: Leave a comment

A note about your okra. There’s been lots of conversation about okra recently, especially with the bounty Suzanne was offering last weekend. Fried okra is great, but don’t think of it as a side dish alone. I loved these suggestions from the July issue of Southern Living.

Pickled Okra by Steven Satterfield of Miller Union

Published at In Category Okra, Recipes, Vegetables Tags: Leave a comment

I’m delighted each week with the little bag of okra. I’m the only one in my house who likes okra, and I am glad to have it all to myself. But there was one year I grew a row in my garden, and each week harvested six pounds of okra. For weeks and weeks … six pounds of okra, every week. At that time there were three of us at home who liked okra, but even so, after a week or two, nobody really wanted okra with every meal and we needed an alternative. And so we made okra pickles. JCT Kitchen’s Ford Fry will be demoing okra pickles with Bloody Marys this weekend at the Peachtree Road Farmers Market. Yum.

Here’s a recipe that Steven Satterfield of Miller Union gave out earlier. Your little bag of okra is probably just enough for this recipe. You can make these pickles and just keep them in the refrigerator, or for shelf life, carefully boil the jars and lids and then process the pickles in boiling water for 10 minutes before storing in a cool place. Properly processed, they’ll keep for about a year.