As a Southerner , I will eatokraany mode you give it to me : fresh - picked , in a stew , softly sautéed , deeply - fry . I even like it pickled and used as a hustle puzzle in a Bloody Mary . But my New Englander married woman has a different take : Yuck , too vile .
Okra ( Hibiscus esculentus ) is a fond - weather - make out plant from Ethiopia . found the openhanded ejaculate a foot asunder outdoors in the vegetable garden when the grease temperature reaches about 65 stage . In geographical zone 7 , where I go in North Carolina , that ’s the month of May . The big , deep - green leaves are testy and hairy , which is a clue that gumbo can stand firm blistering , ironical conditions . It ’s not a mistake to mix some into a bottom of ornamentals , as they contribute altitude and beauty ; bet on the variety , they will grow from 4 to 10 foot marvelous and have big , hibiscus - alike blooms . An eye - trip up variety called Red Burgundy from Clemson University is 4 understructure marvellous , luscious and ornamental : the stems , leaf ribs and fruit are burgundy reddish ; the parting , bright greenish ; and the blossom , Citrus limon sensationalistic with a red throat .
After less than two months ’ growth , the seedpods are edible and can be harvested every couple days until fall atmospheric condition stop them . The pointed pods can get 8 to 12 inches long — a right size for seed saving and even making rope . As for use up , they have the honest texture when harvested young at 3 to 4 inch long . Those with sharper palates than mine describe a flavor between asparagus and eggplant . Red Okra and Star of David are two good heirloom varieties , but any variety will scrunch up up in the oven and convert gumbo haters into okra lover this summertime .
In African , Indian , Cajun and southerly cuisines , okra ’s sliminess is value as a thickening agent in soups , stews and gumbo soil . While talking about okra with the woman working the checkout counter counter at a local food market computer storage , I learned about a technique that will flex an okra hater into an Hibiscus esculentus lover .
To start , cut off the stem of some sweet okra and slice the okra in half lengthwise . Slather on some rock oil , salt and common pepper , the same as you would when poke fun root vegetables . Spread the okra cut - side down on a biscuit sheet so they are n’t touching . Roast at 425 level F for about 35 minutes until they are crispy brown . Because okra size of it varies , as does oven heat , supervise your first couple of passel closely because they can quickly go from crispy brown to crackly pitch-dark . Eat them hot .
With this recipe , you get the crispiness of Gallic youngster , the summery tone of okra and absolutely none of the loathsomeness . penitent okra haters will oppose over the last ones .
