Fresh okra I like picked small and pan fried: cut off the cap and slice into 3-4 pieces (I like mine sliced a bit larger than what most folks do), equal parts of flour and yellow cornmeal seasoned with salt and pepper, dredge okra pieces in the flour/cornmeal mixture, pan fry in about a few tablespoons of vegetable oil - don't let the okra burn!

Pickled okra is wonderful! Pick the okra small and use a simple recipe for pickled okra.

Chicken Gumbo soup is great with fresh okra! I have a recipe if you want it.

I don't do okra boiled by itself! Never!

If the okra is too large, the ridges and seeds get tough. Sometimes it is necessary to pick okra everyday to prevent it from growing too large; 3 inches long is a good size.

Okra and tomatoes simmered together are delicious, also in the south fresh corn is also added. I use salt, pepper, and whatever spices hit me that day. Slice okra, use fresh or canned tomatoes and add the corn last so that it does not get overcooked. Teresa is correct about using the young tender pods.

Red

I like to add okra slices to any vegetable soup I make. Love it fried like Teresa discribed and recently saw a recipe where I think you cut it in half lengthwise then cooked with tomatoes. Will be trying that soon. I'm also going to try pickling okra this year.

Baked okra is a family favorite, here in Alabama.

I...want...okra!!!!!!!
I love okra fried like Teresa described, boiled with fresh butterbeans, cooked with tomatoes, pickled, etc., etc., etc.
Lisa

Please post the recipes for Chicken gumbo and baked okra! In a couple of months my CSA box will contain lots of okra for weeks on end. Thankfully I really like okra, but it is difficult to find recipes (my latest test for whether I *need* a new cookbook is to see if it has any okra recipes, LOL). I was surprised not to find more okra recipes in local cookbooks. I grew up in Ohio and every summer we would be over run with zucchini. As a result local cookbooks always had scads of creative zucchini recipes from lasagna to candy to drinks containing zucchini (never dared make that last one, ;)).

Anyway, as I didn't grow up with okra, recipes are much appreciated!

I have also roasted okra with a little olive oil, basil, lemon peel, thyme, and salt and pepper. Slice into bite size pieces put spices and oil in a baggie and shake, put in single layer in a 425 degree oven bake about 15 or 20 minutes. You could use red pepper flakes if you like spicy ( we donÂt). Enjoy

Red

Oooooo....roasted okra??? Now there is a new idea whose time may have come!

Teresa

I use it in stir fry.

I like it dipped in egg and cornmeal and then fried, but I also make a dish I call Okra Parmiggiana, which is like the eggplant version, except that I use okra instead of eggplant. I have the recipe written down at home, if you are interested. I slice the okra in half lengthwise for this dish.

When I use okra in gumbo, I slice it crosswise and sauté it in vegetable oil. It's important not to use butter or olive oil for this, or so I've been told.

Lars

I'm looking forward to that roasted okra. Love the seasonings. Thanks Red!

Okra Parmiggiana sounds intriguing. I would definitely like to see the recipe when you get a chance.

For me, seafood gumbo is the ultimate okra dish. Most often though I will make something simpler such as okra stewed with onion and tomatoes. I will vary that depending on which vegetables are ready to harvest. Chile peppers are a good addition. Pickled okra is very good.

I checked on my okra this morning and it appears off to a good start. Here's hoping for a great crop!

Jim

This soup base freezes well. When ready to serve, you thaw the soup base, heat it and serve a ladle full per person over a soup bowl filled with:

1/2 cup hot, cooked rice
2 slices cooked and crumbled bacon
1/2 t. Worcestershire sauce or a "splash"
opt. finely chopped parsley
hot sauce to add to taste

3 or 4 pound chicken, cut up (or chicken parts)
4 qts. water
3 ribs celery, sliced (divided)
2 onions, diced (divided)
3 tablespoons oil
3 tablespoons flour
1 small bell pepper, diced
1 can (about 16 oz.) stewed tomatoes (undrained)
1/4 cup diced parsley
1 1/2 cups fresh or frozen sliced okra
few drops hot pepper sauce
1/2 teaspoon salt or to taste

Place chicken in pot and cover with water. Add 1 rib celery and 1 onion. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Allow to cool. Remove chicken bones, fat and skin. Cut up chicken and return to broth in pot.

In a separate pan heat oil and stir in flour. Cook and stir over medium heat for 3 to 5 minutes, until mixture starts to brown. Add 2 ribs chopped celery, 1 chopped onion and bell pepper. Stir until onion is tender. Gradually stir in tomatoes, parsley and okra.

Combine with the chicken and broth, and add hot pepper sauce and salt. Bring to boil, reduce heat and simmer about 10 minutes.

** at this point you can freeze the soup base with the chicken, broth, and vegetables

Serve over hot cooked rice with a splash of Worcestershire sauce, crumbled, cooked bacon, and pass hot sauce. Serves six.

Here's my recipe:

Okra Parmigiana

Ingredients:
1-1/2 pounds okra
2 eggs
1 tbsp water
2 cups Panko (or other bread crumbs) seasoned with
2 tbsp Cajun seasoning (or to taste) *see below
olive oil, for sautéing
2 cups Marinara sauce
1-1/2 cups freshly grated Parmesan cheese (3 oz.), aged 1-1/2 years (or less)

Directions:
Wash and dry the okra, making sure the okra is completely dry. I generally wash it the day before so that it can air dry in the refrigerator. Cut off the tails and stems and cut the okra in half lengthwise.

Beat the eggs with the water, and dip the okra into the egg mixture, and then roll in the seasoned bread crumbs. Sauté in olive oil in a large frying pan over medium high heat, turning once to brown on both sides. Drain on paper towels.

Layer half of the okra in a 9x13x2" pan and cover with 1 cup of Marinara sauce. Add another layer of okra and then the rest of the marinara sauce. Add fried crumbs on top if you have any, and then add the Parmesan cheese on top. Bake at 350° for 45 minutes, or until bubbly. Remove from oven if the cheese starts to get brown at the edges.

*Here are the ingredients for my Cajun Seasoning.

1/3 cup dried oregano
1/3 cup dried thyme
1/3 cup dried basil
1/3 cup dried onion granules
1/4 cup dried garlic granules
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
(You can substitute 1 tbsp white pepper for half of the black pepper.)
4-6 tablespoons salt
2 tablespoons paprika (optional)

As you can see, I make a huge quantity at a time, but I go through it rather quickly.

Lars

My favorite way to cook okra is to steam the young tender pods.
Season with some butter & lemon pepper.
Don't cut the stems off before steaming, though.
As long as the pods aren't cut, or opened in any way, they won't get 'slimey'.

Or, dice some bacon, & fry until crisp. Remove bacon from pan, leaving fat in the pan.
Dredge the sliced okra in corn meal, & fry it in the bacon fat. Just until lightly browned & crisp.
Add the crisp bacon back to the okra and serve.

It's also very good sliced & cooked with sliced yellow summer squash, sweet onions, & tomatoes.
Season with a little butter and a healthy dose of cracked black pepper.

Rusty

Thanks for all these great sounding recipes. Someone at lunch mentioned steamed okra which I thought would be nasty (thought: wet and slimy, ew!), but it makes sense if you don't cut the stems off that it won't be slimy. Anyway, as I recall, last year the boxes had okra in them for at least 8 weeks, so I'll get to try out each and every recipe this summer!

Lars, I'm really intrigued by the okra parmesan idea. Is it necessary to cut the okra lenthwise? Or would it work if they were left whole? I usually pick small okra, not more than 2-3 inches long.

Thanks for all the ideas. This will be a first for us and I just checked the plants and they are looking pretty good. I am anxious to see what the flowers on the plants look like.

Thanks.Deanna

Fried like Rusty's is our family favorite but my grandmother used to make a vegetable soup that was absolutely wonderful. It actually started with a brand of canned vegetable combo of okra, tomato and corn which is no longer made. She would add her own homemade stock and goodies to that and I've never found a soup as good.

I'm another who will have to try the roasted okra. That sounds really good. Like you would get the wonderful crispy without the goo.