The best way is the last one listed: Charred Okra. This southern girl does not wash and dry her okra as per Virginia Willis. I simply wipe mine off with a dry cloth, coat with olive oil, salt and pepper and throw on the grill with whatever else is cooking…wonderfully tasty, and no gumminess!
Welcome back to the Farm Stand, your weekly guide to seasonal Southern produce.
Today’s post is brought to you by okra, our region’s beloved, witch-fingered vegetable that has managed to scare off such Yankees as horror novelist Stephen King (according to his friend writer Roy Blount Jr.).
Sure it’s seedy, some say slimy, even snotty, but that hasn’t stopped us Southerners from enjoying it fried, in gumbos, stewed with tomatoes, put up in blue jars, and grilled for a good 200+ years. Besides, when have a few ill-informed comments ever stopped us from enjoying ourselves?
But if you’re just starting out on the road to embracing okra, there are ways to make that journey easier. Just follow our okra appreciation guide below.
- When it comes to picking perfect pods, large okra are typically tough and have a much more slimy texture than tinier pods, so err on the smaller…
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