There as been lots of okra at our farmer's market....how do you piclke yours?
And outside of fried or in soup....how do you fix okra? I love the peppery taste....my mother hated it, so I never learned the basics of okra....I just use it in my "everything" soup.
Linda C

Nice haul Maureen!

I love this time of the year with all the fresh goodies.

Nancy

Linda, I'm going to use Gardenlad's recipe...and darn..which I do not see on my computer. I can look for it here if you like or in Harvest.

I love deep fried okra, but I'm not working my butt off exercising to let that tempt me these days. Mostly I cook it up with tomatoes and celery and freeze it for later in the winter for any kind of gumbo. I've also made okra in Indian curries and may try to do one this year where you slit the pods, stuff them with Indian spices and then simmer. I love the word for okra in Hindi (?) ...bhindi. That has such a ring to it. Here's one version that just cuts the okra into segments..I haven't tried this particular one. I like tomatoes in my okra besides spices. Bhindi Masala . Maureen

Beautiful, Maureen, my favorite kind of picture!

Looks very pretty and colorful, Maureen. Thanks for the link to the bhindi recipe. I think I'll try and surprise DH with it - that's one of his favorities. Gujaratis refer to okra also as "ladies fingers."

That's the perfect picture of a summer harvest Maureen! Enjoy your treats!

I just love the market pictures. I'm off to the market tomorrow, I just love the market this time of year!

Beautiful produce, Maureen. This seems to be the year for recalcitrant peaches, though, and expensive too!

Bhindi, huh? I don't like okra, it's always too slimy but it's probably nearly time I gave it another chance.....

Annie

Annie, I was just listening to a podcast from KCRW today, and they talked about picky eaters..(not you) ...and how some will not eat tomatoes because they are freaked out by the slimey seeds inside. "Love ketchup but won't eat tomatoes." I tend to think that once the okra is cooked with other vegetables the slime factor just goes into a thickening process. That's just mho.

The 2nd batch of tomatoes was much redder and much riper and wow...I saved 4 of those big gals after trimming to make blts tomorrow. I had to refrigerated them till tomorrow since it is really humid here now that we've had rain. I was even getting some mold on my bowl of figs. THAT will not do.

One big plastic bag makes 1 quart of sauce I'm finding. I don't see how I could ever do enough to can quarts. I think a xerox paper sized box is going for $13. this week - not 2nds.

Tonight I get my CSA box, and sadly will not renew. There are too many herbs (I grow my own) and not enough of this kind of vegetable. I am open to new ones, but even my workmate said "Enuf of the weedy greens." and she's quite a weed-eater. ;-) We'll see what today brings since I see what is being grown 20 miles north of here. Maureen

Maureen, I know I'm a picky eater. (grin) And I'm darned proud of it, LOL. I don't like the taste of preservatives on fresh vegetables and textures really have an "ick" factor for me. That's why I don't eat okra, bananas, jello, raw oysters. I can eat okra in gumbo, though, it's "cooked" enough that I don't notice the slime, I guess.

Then of course, there are the strong flavors, like olives and blue cheese. More "ick" factor for me, although many love them.

Oh yeah, I'm picky. I like vegetables fresh, beef rare, and coffee hot. However, I will periodically try things I didn't like before, to see if I changed my mind. That's how I decided that feta cheese isn't really all that bad.

That's too bad about the CSA, I agree, you should get lots of vegetables and just enough herbs to season them.

Annie