Georgia Okra
by Lisa Fowler on 07/31/10
There is an article in the July 28 Farmers Market Bulletin that I wanted to share with you guys. It is about the nutritional value and usage of our under appreciated vegetable - the okra.
"Okra has been a staple in Southern diets for generations. Whether mixed in a gumbo, served with tomatoes, or fried, okra is a great-tasting southern specialty.
Okra contains many of the nutrients essential to good health. It's a good source of fiber, Vitamin C, calcium and potassium. A 1/2 cup serving contains 31 calories, 2G Protein and 2G Dietary fiber.
Available in Georgia from June to November (providing it is actively harvested), okra is a great vegetable for summer or fall meals. Although Georgia's okra production is concentrated in the southern part of the state, it can readily found in North Georgia.
Okra is the immature seed pod of the okra plant. Look for pods that are tender; tips should bend with slight pressure. Pods should be under 4 1/2 inches long, bright green and free from blemishes and decay. Fresh okra bruises easily, so handle with care. If refrigerated, okra will keep for up to ten days.
To enjoy your okra year-round, try freezing. To freeze, wash pods and remove stem ends. Blanch (scald in boiling water) for three to four minutes. Immerse in cold water for three minutes to halt the cooking process. Drain and package in freezer bags or containers, leaving 1/2 inch headspace. Seal and freeze. One pound of okra yields four servings.
Cook okra in aluminum, porcelain, earthenware or glass. Copper, brass, iron and tin cause okra to turn black, but this discoloration does not harm the taste."
You can read the article in its entirety in the July 28 edition of Farmers and Consumers Market Bulletin or visit their website at www.agr.georgia.gov.
