Ingredient of the Month: Okra

You may have heard it called slimy or weird or “only good when fried.”

But, today I’m here to give this little green, tasty Ingredient of the Month it’s day in the sun.

Although okra is tasty fried, there are so many other ways to enjoy it (grilled, sauteed, roasted, stewed). It’s the season for okra, so get some when you see some and feel inspired to use it with the ideas below!

Tell me more:

Okra (also known as gumbo or ladies’ fingers) is a traditionally southern plant that is thought to be of African origin and grows well in hot weather. It grows in little, long green pods that have seeds inside, and it is rich in vitamin K and antioxidants.

Where do I buy it:

You can find okra at most farmers markets this time of year (or perhaps your neighbor’s garden), as well as at Asian grocery stores (and maybe your normal grocery store). Look for brightly colored green pods that are no more than 4 inches long.

Where do I store it:

When I buy okra from my local farm stand, I just leave it out on the counter until I can use it (within a few days), but the internet is telling me that you should put it in a plastic bag and refrigerate it, only washing when you’re ready to use it. So, I’ll leave it up to you.

How do I use it:

There are so many ways to use okra! Like I said before, grilled, pickled, in soup or stew, sauteed, you name it! Since it’s a tasty vegetable, you can work it in to most of your meals. I even cooked some okra slices in my scrambled eggs the other day and it was delicious.

One of my favorite new ways is on the grill. Toss whole okra pods with olive oil, salt, pepper and a little cayenne pepper. Throw on the grill, turning occasionally until there are some black marks on the outside. Enjoy as a side or even in a veggie taco!