Advertisement

LJWorld.com weblogs Eat Your Vegetables

Cooking away the CSA, week 24: Becoming OK with okra

Advertisement

A bunch of chopped CSA okra.

A bunch of chopped CSA okra. by Sarah Henning

Er, so this column is called “Eat Your Vegetables,” but, I have a confession: There are a few vegetables that I’d rather not eat.

Oh, the scandal.

But I do try. And that’s part of the beauty of joining a CSA like Rolling Prairie: You have to try because you come home with a bunch of veggies, whether you like them or not.

Last week we got: Two types of tomatoes, butternut squash, okra, hot peppers, sweet peppers, garlic and greens. And I bet you know exactly which veggie in that lineup isn’t a regular in my house.

Okra.

I know plenty of people who love it. Heck, my parents live in the South and I see it around all the time when I go down there. But I didn’t grow up eating it (in Kansas) and have never really sought it out as an adult. Sometimes it’s in Indian food, and I’ll eat that, but make it at home? Not really my cup of tea.

But the great thing about having a CSA, besides fresh veggies every week, is that usually you don’t get to pick and choose, and sometimes have to just bite the bullet and try something you’d rather not have.

So, the hubby and I looked for a way to cook the okra as something we’d appreciate. The recipe we settled on used up not only our okra but a bunch of our CSA tomatoes and CSA garlic. Triple bonus!

It was really tasty, though we had to halve the recipe because we didn’t have enough okra. Still, it was something I’d definitely try again if okra ends up in my crisper.

Okra stew, served on a plate, because we were feeling daring.

Okra stew, served on a plate, because we were feeling daring. by Sarah Henning

Okra Stew with Tomatoes (“How to Cook Everything Vegetarian” by Mark Bittman)

3 tablespoons extra virgin olive oil

1 large onion, halved and cut into thick slices

Salt and freshly ground black pepper

1 pound okra, trimmed

2 tablespoons chopped garlic

4 cups chopped tomato (we used fresh but canned works too)

1 tablespoon minced fresh oregano (optional)

Chopped parsley leaves for garnish

Put 2 tablespoons of the oil in a deep skillet or large pot over medium-high heat. When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2 to 3 minutes. Remove with a slotted spoon.

Add the remaining oil to the pot and stir in the okra. Cook, stirring occasionally, until it begins to brown a little, then add the garlic and cook for another minute or so, stirring once or twice. Return the onion to the pot and add the tomato, along with a cup of water. Sprinkle with salt and pepper.

Bring the mixture to a boil, then lower the heat so it bubbles gently. Cook, stirring every once in a while, until the okra is very tender and the sauce has thickened, about 45 minutes. Stir in the oregano if you like, then taste and adjust the seasoning and serve, garnished with parsley.

What’d we get this week from Rolling Prairie? Slicing and grape tomatoes, cucumbers, mushrooms, eggplant, onions and peppers.

Slicing and grape tomatoes, cucumbers, mushrooms, eggplant, onions and peppers.

Slicing and grape tomatoes, cucumbers, mushrooms, eggplant, onions and peppers. by Sarah Henning

Comments

Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.