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.
Total yum!
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