Wednesday, August 15, 2007
Here it comes! Our okra crop is beginning to ripen at a fast pace. I picked a mess of it today and saw that more will be ready tomorrow, and the next day, and the next. And so on, until we and our neighbors are sick of okra. It is hard to get sick of one of the best vegetables ever though! My favorite way to cook okra is to slice it, and toss it in a pan with about 1/3 stick of butter and some chopped tomatoes. Then I add about 1/2 tsp of these spices: cumin, corriander, ginger, and a bit of pepper. That is for about a pound of okra. It simmers about 30 minutes until tender. Oh so good!