Okra is a summer crop. Therefore in North Carolina, we only have a couple more weeks to enjoy fresh from the farm.
Okra was first cultivated in southeast Asia, and early in the 19th century it became a staple vegetable on the southern mainland of America.
Okra is freshest when the pods are firm and brightly colored.
Okra comes in varying shades of green (there is also a new red variety), and can be smooth or have a ribbed surface.
Keep okra in a plastic bag in the refrigerator for up to 3 days.
Why It’s great for us:
Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
B Vitamins helps our cells grow and stay healthy.
Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Vitamin K helps our bodies heal quickly.
Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.
Ways to Cook it:
Stovetop: Rinse okra and drain well. Bring a small amount of water to a boil in a saucepan. Add the okra and cover. Cook for 8-10 minutes or until tender. Drain okra and season with salt and pepper.
Microwave: Put rinsed okra in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on HIGH for 4-6 minutes or until tender. Drain well and season with salt and pepper.
To prevent okra from becoming slimy, you can add vinegar or other acidic ingredients (like tomatoes) while cooking.
Okra can be used as a substitute for zucchini in dishes.
