August 31 - September 6
Okra
Okra is one of those polarizing vegetables that people either love or hate. Okra is often seen as a Southern staple as it’s one of the key ingredients of gumbo. So if you’ve spent any time in the South or maybe have Southern roots, you may have tried fried or stewed okra. The plant originated in Africa and found its way here to the Americas when Africans were taken from their homeland and brought to these shores. But like most veggies, there are so many ways to enjoy it. The folks who are okra-haters often cite the “slime” as their reason for the ill feelings. Let me tell you, the slime is where the power lies. The “mucilage”, as its’ called, has health benefits, including removing toxins from the body and lowering blood sugar for people suffering from diabetes. I’m providing a recipe for okra in a salad but I’ve also enjoyed okra in Indian dishes with lots of great spices and flavors as well as roasted or grilled.
Okra, corn, and tomato salad
Ingredients
1 pint okra
2 ears corn, kernels removed from cob
1 pint cherry tomatoes
1 avocado
1 Tbs olive oil
1 clove garlic
1 inch piece of ginger
2 Tbs basil, optional
Salt & pepper
Preparation
1. Chop okra, corn, tomatoes, and avocado and mix together in a bowl.
2. Mince garlic and ginger and add to veggies.
3. Drizzle with olive oil.
4. Add basil, if using.
5. Season with salt and pepper to taste.
6. Chill for at least 1 hour.
7. Enjoy!
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