Roasted Potato and Okra Salad

This recipe is courtesy of Erin's Food Files.

Ingredients

-2 lb small potatoes such as fingerling, red, or yellow-fleshed
-1 large bunch scallions, halved lengthwise and roughly chopped
-2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
-1/4 cup olive oil
-2 1/4 teaspoons salt
-1 teaspoon black pepper
-3/4 lb small (2- to 3-inch) okra, heads removed
-1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
-1 1/2 tablespoons fresh lemon juice
-1 tablespoon finely chopped shallot

Directions:

Roast potatoes and okra:
-Put oven rack in middle position and preheat oven to 450°F.
-Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
-Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
-Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.

Tomato Okra Soup

The following recipe comes from Coffee&Cornbread blog.

Tomato Okra Soup
Ingredients
6 to 8 okra pods, sliced
4 large ripe tomatoes, diced
1 medium onion, chopped
1 clove garlic, diced
3 to 4 cups chicken broth
dash of red pepper to taste
salt and pepper, to taste
chives, for garnish

Directions
Place all ingredients but chives in a stock pot. Bring to boil and then simmer until okra is tender, about 20 minutes. Garnish with chives.

Casey's Fried Okra

Hi to everyone from Evan and Kathan!

LFFC's General Manager, Casey Spacht, gave us this great recipe for fried okra and we couldn't wait to share it:

Casey's Fried Okra
Ingredients
okra, cut into 1-inch pieces or smaller
olive oil
milk or rice milk
cornmeal
salt and pepper to taste

Directions
Fry okra pieces in olive oil until golden brown and milk has been absorbed into okra. Sprinkle with cornmeal and salt and pepper to taste. Serve hot.

Hello and an easy okra recipe!

Hi, my name is Alexandra and I am a LFFC member in Philadelphia. My favorite thing about getting a weekly farm share delivery is the challenge of coming up with recipes to use up all of the wonderful produce. I've also been introduced to many new vegetables through my membership, some of which have become my new favorites. One veggie I love in particular is okra. I love it in Southern stews and gumbos, and Indian curries but my new favorite okra recipe takes very little prep work and cooking time.

Okra "French Fries"

Wash Okra pods

Toss with olive oil, salt, pepper and a bit of garlic powder- all things to taste

Spread on a baking sheet in a single layer

Bake at 375 for 20-25 minutes, until browned and crisp

Dip in ketchup- or as I like to do- dip in ketchup spiked with Sriratcha sauce!

You will be amazed at how much these remind you of french fries!

Okra recipes and edible memories

An okra tasting menu. I've thought it might be fun to showcase a particular ingredient in a meal with friends and okra might be a good place to try as I bet not too many are familiar enough with it. I didn't get enough in my share this week to make all three dishes but it would be fun to if you're an okra fan. If you're lucky you traded with someone or somehow have enough to try all of these. Jerry, a CSA member from Wyomissing, sends along these recipes and reminiscence of cooking with the family. Thanks for sharing, Jerry. - ddd



My Mom loved okra, and my five siblings and I did too.

My favorite way is to broil the whole pods. I roll the pods in a bit
of olive oil, season with salt & pepper and put in one layer in the
broiling pan. With broiler on high, broil the pods about four or five
inches from the flame, for six or seven minutes. Then turn pods over
and do the same to the other side. Don't over cook, a hint of
browning on each side is all you need. Spritz with lemon or lime
juice, adjust seasoning and dig in. The stem makes a great handle to
eat by hand. I also sprinkle with a fresh herb like oregano or basil
when they are on hand.

My Mom's favorite method was to dip the pods in buttermilk, shake off
the excess, roll in corn meal seasoned with salt and pepper, then fry
in a skillet with about 1/4" peanut oil on medium high heat. Don't
crowd the pods, cook till nice and brown on both sides. Yummy!! No
buttermilk on hand? Beat an egg or two, thin with plain milk, dip the
pods, shake off excess and follow the steps above.

Okra is great in stir fries, and when cooked with canned chillies and
diced tomatoes, makes a fine side dish.

My recipe:

1/2 Lb Okra, sliced into 1/2 rounds
1 14 oz. can diced tomatoes (I think Hunt's is best)
1 small onion chopped
1 small clove of garlic, minced
1/2 cup Swanson low sodium, fat free chicken broth
1 small can Ortega or Old El Paso chopped green chillies

Put all ingredients EXCEPT tomatoes in a sauce pan and cook over
medium heat until the okra is tender and no longer slippery. Add
tomatoes and bring to a simmer. Spoon into bowls and add a bit of
fresh ground black pepper and chopped cilantro. I like mine hot, so I
add chopped jalapeños or crushed red pepper. 4 servings.

Hope this gives you some ideas!