Cool surprise in today’s CSA. Okra! Something I almost never cook, and something that when I’ve had it, is cooked into slime.
The key to cooking okra is to not cook it too much. Saute it in a tablespoon of canola oil in a hot pan, salt and pepper, red pepper flakes if you want some heat, till tender but still crunchy. When I was working on Return To Cooking with Eric, he sauted them this way and served them on mahi mahi with a citrus vinaigrette. They’re delectable. Truly, and so rarely do I eat them, they taste and feel like a delicacy when prepared this way.
Or, cook okra the southern way, dipped in butter milk or egg, rolled in a corn-meal-mixture and fried. That’s delicious, too. Goes great with Carolina barbecue!
Summer is still here. The above is week 14 of our CSA. Notice the lack of lettuce. Notice, how can you not, the green peppers But not only is the corn small and tender, the beans are slender and tender! Watermelon. Tomatoes always welcome because soon they’ll be gone. And maybe it’s time to cave and make some zucchini bread. Ah but, lo, the sun has just come out. Maybe a mixed grill of vegetables and some risotto tonight.
Now, off to eat that corn for Summer’s final corn-and-tomato breakfast.