Okra is one of those veggies people either love or despise. Those who love it, can’t get enough and those who despise it complain about it’s slimy taste. While I occasionally enjoy some fried okra with ranch dressing, it may not be the healthiest combination. Having fresh locally grown okra brought to the market daily, made me realize we hadn’t had it at home yet. While my girls may not eat everything I put on their plate, I’m always encouraging them to try new things.
- 1 pound okra
- 2 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 450. Wash the okra through running water and use a paper towel
- to dry it. Line a baking sheet with the okra and drizzle the olive oil over it. Season it with salt and pepper to taste.
- Roast it in the oven for 15 minutes. Make sure to shake the baking sheet half way through. Allow a few minutes to cool before eating.
Okra is very easy to grow, especially with Florida’s hot weather. Some relatives include cotton, hollyhock and hibiscus. If you plan to grow it in your garden, make sure you have well-drained soils in full sun. It prefers slightly acidic to slightly alkaline soils (pH 6.5-7.5). Okra can be grown by direct sowing or by setting transplants. Make sure you soak the seeds overnight before sowing.
When selecting Okra make sure it has a beautiful shade of green. Preferably, you should pick them when they are about the size of a small finger or your “pinkie”. The smaller they are, the less “slimy” they tend to be. Also, the smaller the seeds are.
What are some of your favorite ways to prepare it?