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Grilled er' Roasted Okra
Source: Table talk (Entered by Arkansas Local Food Network)
For a long time, okra’s been pigeon-holed as an exclusively fried vegetable. I don’t know that I had it any other way for the first 24 years of my life, ‘cept snuck into a gumbo or stew. It wasn’t until last summer, after meeting Kelly Carney of North Pulaski Farms, that I saw okra’s true potential. Eating it straight up. Eating it roasted. Eating it grilled. I don’t know why tomatoes hold the spotlight as the Southern summer vegetable. To me, it’s okra. In Kelly’s own, loose words, its the vegetable that you heat and beat up to get growing. What’s more Southern than that?
Step by Step Instructions
- Get the grill going, or heat up your oven to 450 degrees. If you have a grill available, I'd recommend using it. Not that roasting is no good, but grilling is better for flavor's sake.
- Toss your okra with everything else. You don't even need to chop it, 'specially if you're okra is fairly small. In fact, keeping it whole makes it more like eating french fries or chips: just pop them in your mouth one after the other. You'll want to.
- When the grill or oven is up to speed, cook your okra. For the grill, I'd use a grill basket, maybe coated with a little olive oil as well. Both ways take about 7-10 minutes, depending on how browned you want it. Once it's done, it's done. Then, you might find people eating it over the steaks you cooked as well.
Comments added by fellow market members.