Tuesday, July 31, 2012

It's All Coming Back, It's Coming Back to Me Now

I love okra.  Especially the breaded, fried kind.  Yum.  I live South enough that okra is a fairly common staple.  We have fried okra, pickled okra, okra cooked with squash and potatoes.

This summer we tried growing okra again (the last attempt was a big bust), and it succeeded!  We have four plants.  I would honestly double that for future consumption, because I can eat it all by myself, with no help from Lee.

I've been roasting it, which is really beyond simple.  I've found that the smallest stalks are most tender.  I think the general rule is "less than five inches", but I might hazard a guess that I like them best under three inches. 

I spray a pan with non stick and the okra a little too.  Then I sprinkle a small amount of seasoning on (I'm currently cooked on a Cajun blend), and bake in the oven about 10 to 15 minutes.

And the result is just delicious!!

I could have eaten three times as much as this and still thought I needed more.  Yum.

How do you eat your okra? 

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