Okra

This isn't really much of a recipe just maybe a way to get you to look at a vegetable you probably ignore.  How many times have you seen okra and just walked past it.  These are from my garden.  This year it has been hot and humid so I am getting a bumper crop.  Have to do some research myself to see how to preserve them, I haven't had that problem before.  Okra is popular in the south and tougher to grow in the north.

Look for firm, brightly colored pods about 2-3 inches long.  Larger pods may be tough and fibrous.  Sometimes okra in the stores looks black and wilted, walk past those.  Canned and frozen okra is widely available.  Braise, bake, saute and of course try them raw.  When cooked okra gives off a substance that serves to thicken any liquid in which it is cooked.  It is a favorite ingredient in many dishes, the best known being gumbo.

I like it sliced in half and sauteed in olive oil with some spice added.  When doing it this way I don't seem to get that thickening effect so much.  What is a northern girl doing with all that okra you ask.  Just like to explore I guess.  Since this is a southern vegetable.....Oh here it comes "Frankly my dear, I don't give a damn", they are just good.  Next time stop, look, buy, try.

Okra Sauteed

Okra sliced in half
Olive Oil
Spice

Just slice the pods in half and saute in the olive oil.  Sprinkle your spice and maybe salt and pepper.  The trick is put the cut side down first until brown.  Then turn and saute until desired firmness.  I turn each individual okra piece once.  This might be the secret to not getting that thickening effect people seem to dislike.  I think it is all part of the character of the vegetable.  Just like us humans, vegetables have individual traits.  Enjoy each one for its uniqueness, just like the people in your life.