Okra grows unbelievably well here in our hot, high desert summer. Give it a reasonable amount of water, and you’ll have more okra than you know what to do with before you know it. It’s hard to find good okra at the grocery store, but it’s easy to find it at farmers’ markets from July until frost. Be sure to select small ones, the bigger pods can be woody and tough. Not many people know what to do with Okra, but if you treat it like other summer vegetables there’s an easy solution—grill it. Grilled okra is delicious, but if you don’t feel like firing up the grill, it’s just as good oven-roasted.
- 1 pound okra
- 2 T. olive oil
- ½ t. coarse salt
- Toss the okra with the olive oil and sprinkle with salt. Set on the hottest part of the grill and cook until it blisters and browns. Turn and cook until browned on the other side.
- If you'd rather use the oven, preheat to 450º F. Toss okra in the olive oil and salt, and roast on a baking sheet for 10-15 minutes, then flip and continue roasting until both sides are browned.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found right here, and on her blog, www.veggieobsession.blogspot.com .
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.