Okra Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Cooked or pickled - often used in Creole dishes.
Good-quality okra will be firm, dry and you should feel a soft fuzz similar to a peach on the skin which will have no blemishes.
The coloring of good quality okra will be medium to dark green (a few varieties are white). The shape can be either short and stocky or long and slim.
Avoid product that is soft, wet, has dark spots on the skin or brown, soft stems.
Always store in the refrigerator.
In general, vegetables will not ripen further after harvest.
Amount per serving
Closely related to the cotton plant, okra seed pods are harvested when immature.
The okra plant originated in the Near East and came to America with the slave trade. The name okra comes from the Gold Coast of Africa language twi, as "nkruman," and was gradually abridged to okra.
Slaves from Angola called okra "ngumbo" which became gumbo, still a widely-used synonym by which many okra dishes are described.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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