It has given us a little peak in our okra production this week. We hope that those of you who enjoy okra as much as we do get a chance to enjoy it this week. We get to cook up the extra long ones that won't fit into the bags. While larger than you want them ideally, the top 2/3rd of the Red Burgundy are quite tender.
As usual with okra, I recommend the wok-fried recipe from our 2010 Week 15 blog. We cooked up a variation tonight, baking instead of frying, and with a coating of olive oil, paprika, marjoram and salt. Cut the okra into chunks and bake at 425 for 10 minutes, or until tender and browned.
|A good sign in the fields (and we have lots of them)|