In Season: Okra
Properly prepared, this pod's a people pleaser
For many eaters, Okra's a hard sell. When mistreated, this seeded
and succulent Southern treat turns to a ball of slimy goo -- exactly
the texture that okra-haters loathe.
But when properly prepared, this pod's the sort of easy-to-love side dish that sends level-headed foodies breaking into verse. And now that okra's at the hieght of its season, it's the perfect time to indulge (or to give it another try).
Any Southern cook worth her cast-iron skillet has her favorite recipe for fried okra -- preferably dredged in cornmeal, to keep the slime-factor to a minimum. And of course there's gumbo, the hearty Louisiana stew that borrows one of okra's African names, or its meaty cousin, Kentucky burgoo. Modern interpretations may make converts out of skeptics. How about a succotash style skillet salsa, crispy baked okra with bacon, or Creole-esqe shrimp-and-grits studded with star-shaped slices?
Anita Crotty
Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.read full bio.
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