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Okra tips
We’ve shared a couple of recipes.  In summary, you can stir fry, deep fry, boil or steam them.
Ramsey’s has a great dish where they mix steamed okra with chopped tomatoes and corn kernels for a tasty colorful mix
Stir frying in a small amount of oil to a brown color carmelizes the natural sugars and tastes good.

Fried Okra and Potatoes
1 lb young Okra pods
2 large potatoes
1 Onion
1/2 cup cornmeal
1 tbsp Salt.
2 pints ice water
oil for frying
salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 inch rounds.
Peel and dice the potatoes into 1/2 inch pieces.
Peel the onions and chop finely. Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
Cover the pods with the iced water, making sure that all the slices are under water.
Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours. Remove the bowl from the refrigerator and drain off the salt water. Place the Okra in a bowl and add the potatoes and chopped onion.  Season the cornmeal with the salt and pepper.
Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely. Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels. Serve hot as a side dish

Okra with Tomatoes
1 1/2 cups sliced okra
1/4 cup chopped onion
1/2 green bell pepper, chopped
2 tablespoons vegetable oil
1 can (14.5 ounces) tomatoes with juice, or   
     1 1/2 cups fresh tomato puree
2 teaspoons sugar
1 TBS flour blended with 1 TBS cold water
1/2 teaspoon salt
1/4 teaspoon pepper
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer. Serves 4.



Grandma’s Fried Okra & Potatoes
1 pound fresh okra
2 large (or 3 medium) potatoes  
1 medium white onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
1/4 teaspoon ground pepper
Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

Creole Okra and Tomatoes
1/2 cup Butter or margarine
1 Onion, large, minced
1/2 Green bell pepper, diced
1 quart Okra, fresh, sliced/rinsed
4 Tomatoes, fresh, coarsely chop
Salt to taste
Black pepper to taste

Melt butter in large skillet; add onion and saute over medium heat until soft. Add bell pepper, okra and tomatoes; season to taste.

Reduce heat; cover and simmer 20 minutes, stirring occasionally.





4744 Bryan Station, Lexington, KY