Season

June through September

Selection

Select small, crisp, tender pods, 2 to 4 inches long. Pods should be free from blemishes. Pods that have passed their prime will have a dull, dry appearance, contain coarse fibers, and taste stringy.

Preperation

Wash okra pods before cooking. Cut off stem end, leaving small pods whole. Cut large pods in ½-inch slices.Okra exudes a unique juice that will thicken soups and stews. The taste complements tomatoes, onions, corn, and fish stock.

Storage

Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags. Okra will keep only 2 to 3 days before it starts to deteriorate.

Recipies