Have you ever had good okra? It’s amazing! Many people shy away from okra as they have memories of a slimy, over-cooked veggie. But, when prepared well, it’s a true delicacy, and it’s a superfood nutrient-wise. It can be grilled, sauteed, roasted or fried - and traditionally was used in dishes like gumbo as it offered a natural thickener for the dish.

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Okra contains magnesium, folate, fiber, antioxidants + Vitamins C, K1 &A.

Prep tips to reduce slime:

1. Soak the okra in vinegar for a 1/2 hour before cooking. Rinse it & PAT DRY before cooking. The more water you leave on, the more slimy it will become.

2. Cook okra at very high heat by sautéing, roasting, blanching or grilling. High heat reduces slime.

3. Try cooking it whole - the more you cut, the more slimy it becomes.

We have a wonderful Okra & Coconut recipe to share from Registered Dietitian Rebecca of Anchored Nutrition Therapy + Chow & Chatter, one of our long-time farm family members.