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July 18, 2012

What do you do with giant okra?

We are taking care of 3 gardens right now.  This is my friend named Sandy's garden (who is in New Jersey visiting her daughter and then she's going to Alabama to visit her son):
 This is Maria's garden (who is in Russia with her husband and son):
 I just picked an eggplant there...
 This is the okra plant...such lovely flowers!
 And Maria has 3 horses...they are so beautiful.
 Olivia in our garden...and to the left you can see a cantaloupe size melon!

 Hannah picked some peas...
This morning I got some giant okra out of Maria's garden.  I think they're too hard to eat, but thought I'd ask...  The small ones will be fine.  How do you prepare okra?  Since we lived in Georgia for 5 years I should know how to make it...breaded and fried, but I don't really like it that way.  Any suggestions? 

6 comments:

Allison said...

I'll be honest, I've never eaten okra! That garden looks great however!

Monica said...

I can't help you if they're too tough to eat, but here are my 2 favorite non-fried recipes:
1) olive oil, salt, pepper and grill outside until slightly charred. Dip in basil yogurt sauce.
2) saute with green pepper, jalepenos, and basil or pesto - mmmmm!

Mimi said...

Those garden photos are so fabulous! Enjoy.
I have to admit, I dislike okra. It's a texture thing.

livingfully4himalways said...

Dear Martha, here are two recipes we make with Okra here in Greece: Just click on the links... I hope you try them out and enjoy them... Let me know... http://greekfood.about.com/od/maindishes/r/chickenokra.htm
http://souvlakiforthesoul.com/braised-okra
The one without the chickem can be used in fasting periods too... Anastasia

Anonymous said...

In India, it is called bhindi. If you like spicier concoctions, google bhindi and you will find many different recipes.

Isn't it also used in gumbo?

Sarah in Indiana said...

I admit, we realy like the fried version at our house. I also like to add okra to my vegetable soup.

Here's another way I like to make it: http://m.foodnetwork.com/recipes/recipe/24772 I adapt it a bit since I'm a vegetarian. I saute the onion in olive oil, and skip the bacon and chicken base. I think sometimes I add some veggie bouillon, but it's tasty without, too.

It's a common vegetable in the Middle Easy, so it shows up pretty often at Lenten potlucks in our parish. I haven't tried this recipe, but it looks like the sorry of yummy thing that I've had: http://www.choosy-beggars.com/index.php/2009/06/29/yakhnit-bamia-okra-tomato-stew/