418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Okra 

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.
When preparing the downy variety of okra, gently scrub the the surface with a paper towel. Before cooking whole okra, slice of the tops and ends.


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.

Nutritional Value

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.


Fried Okra


  • 1 pound okra pods, stem ends cut off, sliced 1/4-inch thick
  • salt
  • cold water
  • yellow cornmeal
  • salt and pepper


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


  • 1 quart okra, washed and sliced
  • 1 cup young fresh lima beans
  • 1 cup fresh corn kernels
  • 3 large tomatoes
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


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


  • 3 1/2 pounds frying chicken
  • 1 onion, cut in chunks
  • celery leaves
  • 1 teaspoon salt
  • 5 cups reserved broth
  • 6 slices bacon, diced
  • 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
  • 1 1/2 cups chopped onion
  • 2 green bell peppers, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
  • 1 can (approx. 15 ounces) tomato puree
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 package (10 ounces) frozen sliced okra, thawed
  • 1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


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.