I ♥ Okra

A lot of this came from my garden. All of it is from Oklahoma (except for the beer; shame on me). width=
Tomatoes, okra and onions from the garden

My garden is a late bloomer. I think this is because it doesn’t get full sun. But my okra plants are finally consistently producing, and I accumulated enough pods to make this okra dish recommended by my friend Marcy.

I am usually so late in sharing seasonal recipes/experiments that their usefulness isn’t realized until the following year. But not this time! You probably have okra in your garden, or have seen heaps of it at the farmers’ market. Here’s an easy recipe you can use tonight. (And there’s more where this came from.) And if you’re growing okra, let a few pods get really big and dry out. You can save the seeds and the dry pods look pretty cool in vases.

Okra Stir Fry
1 pound okra
1 T veg oil
1 t cumin seed
1/4 c dry roasted peanuts, coarsely chopped
1/4 c chopped cilantro
1 T sugar
1 t salt
1/2 t cayenne
1/4 t turmeric

1. Heat oil in wok* over med heat. Add cumin seed, sizzle 10-15 seconds.
2. Add remaining ingredients, stir fry 2-3 minutes. Reduce heat to low. Cover and simmer 15-20 minutes, stirring occasionally, until okra is tender.

*I don’t have a wok, so I used an 8-inch cast iron skillet and lid. Worked like a charm.

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