Fall is starting to make an appearance as the cool crops of autumn continue to try to beat the heat. Things are greening up in the field and we are starting to get our first taste. Collards and kale leaves are being plucked to fill your share and keep the plant producing. The radishes are sizing up and we don’t want to wait to pick them. Good in a salad, or better yet a sandwich.
This hot weather crop has been producing at a peak rate lately. As the plants get larger, the sideshoots of the plant also produce pods, increasing their harvest. Okra is very flavorful, extremely nutritious and good for your digestive system. It has high levels of fiber, as well as vitamins A, C and K.
As Jan Glauberman mentioned in last year’s week 15 blog, water is okra’s enemy, as it will make it slimy. Dry heat cooking, as described in her recipe Wok Fried Okra, gives it some crispness. We prepared it tonight using some ancho chili powder instead of Indian spices to flavor it. Any dry rub that you prefer will work well.