418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Note: This year we have two kinds of okra growing this summer. One is a jumbo type okra called Star of David. It is a rare heirloom with a large pod. The other is an African bush type and it is similar to what you have seen before. They are both delicious.
Place fresh okra in a paper bag,
or wrap it in a paper towel and place inside a perforated plastic bag.
Store in the refrigerator for 2 to 3 days. For longer storage, blanch
the whole okra then freeze.
Blanch, boil, steam, deep-fry,
braise or sauté. As a side dish, enhance with a sprinkle of lemon juice
and freshly ground black pepper. Pair with other vegetables such as
tomatoes, corn and peppers. Partner with stewed tomatoes. For an
appetizer or snack, roll in breadcrumbs; fry in oil. Blanched and
chilled slices offer a tasty crunch. Serve with salsa or a spicy yogurt
dip. Toss thin raw slices with tomato wedges; drizzle with herbed
vinaigrette. Marinate blanched slices with sliced onion in vinaigrette
several hours; chill. Called gumbo, beef, chicken or lamb stews, fish or
seafood chowders and vegetable soups love okra's presence. When cooked,
its sticky juice creates a perfect thickening agent. Sauté with cumin,
turmeric, curry powder or coriander. An integral ingredient in Creole
dishes, add to curries. Use as a substitute for eggplant in recipes. For
pickles, cook in vinegar-water. To store, place uncut and untrimmed okra
in a paper or plastic bag; refrigerate in crisper drawer. Quite
perishable, use within four days. Blanch; freeze for longer storage.
Wash only when ready to prepare as water causes slimy pods. Cook quickly
to reduce gumminess. The more it is cut, the slimier it becomes. Cooking
okra in aluminum or cast iron will cause this vegetable to darken.
Okra provides a good source of vitamin C, vitamin A, folacin, B vitamins and fiber plus contains magnesium, potassium and calcium. Fat-free, saturated-fat-free and cholesterol-free, nutritious okra is low in calories with just 26 calories in one-half cup. The extra folate supplied by this vegetable is beneficial to pregnant women.
Put sliced okra in a bowl, sprinkle generously with salt; cover with very cold water. Refrigerate the okra for at least 1 hour. Drain; roll okra slices in cornmeal seasoned with salt and pepper until well-coated. Fry in a deep skillet in about 1/2-inch of hot oil until browned and crisp. Drain on paper towels and serve hot.
2 to 4 servings.
Fresh Okra Succotash
Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serve as a side dish.
Serves 4 to 6.
Chicken and Sausage Gumbo
Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.