Okra
Think you know from gumbo? Not unless you have a few okra pods on hand in your chill chest.
Okra hails from tropical Africa, where it is called gombo, and parts of Asia. Related to the hibiscus and hollyhock flowers, a field of okra plants in bloom is a sight to be seen. The flower comes in shades of red white and purple and is edible on its own. The pods the plant produces are best eaten when they are small (the mature pods are extremely tough and are often used to make paper and rope) and tender. Okra pods contain thick, mucilanginous, juices that can be used to thicken sauces and add texture to a variety of dishes. Popular in traditional Indian and African meals, okra is tender in stews and a crunchy treat when fried. Red Tomato worked with Frank Mangan and Maria Moreira of the University of Massachusetts Department of Plant, Soil and Insect Sciences to bring okra to neighborhoods in the Northeast, as part of their effort to increase consumer access locally grown, world crops.
Certified organic Red Tomato okra may be available at your local retailer.
Storage
Look for pods that snap cleanly in two when bent and appear firm and feel heavy for their size. The smallest ones available will always be the most tender. Avoid okra that are dull, dry or wrinkled. Store the crisper drawer of your refrigerator in a paper bag. Use within one or two days of purchase for best flavor.
