My old lover of hot summers is about to fade as the sunny hours grow fewer and the hot begins to turn toward cold. I am a son of the South, so I love okra, that odd vegetable that fills our summer plates and occasionally takes some space in our soups. Our Louisiana cousins put it in gumbo, and we love it too.
Our regional preferred dish is breaded and fried. I am one of the odd ones who also loves it boiled, leaving it slimy and slick. It chews easy and goes down quick.Continue reading “Goodbye Ole Okra”