Sunday, August 9, 2015
I am happily growing red burgundy okra from Pinetree Garden Seeds (red okra) and I am delighted with it. It is an attractive plant, with red-veined leaves and red pods. Here it is growing in a pot, it is so ornamental:
It seems to be fairly easy to grow, given enough sun and space. The pods stay tender
even when they get a little larger than typical. So, how to cook it? Okra is a star in soups
and stews, as it acts as a natural thickener. People sometimes complain about fried okra,
which can get a bit...er...slimy, but it is great in tomato-based dishes.
So, I sautéed garden onions (1 large, diced), garlic (2 cloves, sliced), some quartered mushrooms
(1cup), and bell peppers (1, in chunks) in olive oil (2 T). Then I added chopped fresh basil and
rosemary, some dried marjoram, the okra (2 cups, sliced into 1 inch pieces) and a quart of crushed
tomatoes. I let it simmer for a half hour, then served it over polenta. Salt and pepper to taste.