A peek at some of the yummy vegetables I picked up at an organic farm down in Lincoln, Massachusetts. On top, some small onions, then down to the right about a pound of small potatoes. The ferny things you see at the far right are two fennel bulbs, along with stalks and fronds. Then to the bottom left, some beautiful okra, which is extremely hard to grow in the northeast. They also had some pretty purple okra, which I’ve never seen before.
The okra will be used for a seafood gumbo I’m making in a couple weeks; the fennel went into a pasta salad for Sunday lunch (photo forthcoming).
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These vegetables look so crisp and fresh and lovely. I am envious of your proximity to such good, fresh veges.
I’ve never been much of a fan of okra, though Todd’s stepmother makes it a tasty way. She dredges slices in egg and cornmeal and freezes it – ready to just fry up in minutes. Tasty. Any other time I’ve had it though – blech. Di, how will you cook this lovely-looking okra?
Yes, fried okra. I add hot sauce to the egg and hot pepper flakes to the cornmeal for a bit of bite. Yum.
I’m using this okra for a seafood gumbo I’ll be making in a few weeks when Scott’s parents visit. The recipe I use actually allows you to make the base way in advance of cooking the actual dish. Saturday night I made the roux and stirred in the sauteed okra before freezing.