Probably the quickest way to prepare is to though it on the grill with a little olive oil and salt, but I have also been known to eat a couple raw after walking back with the harvest. You can also cut them and saute them with oil and a hot pepper, or throw them into a bean and rice dish that contains all the other vegetables that you aren't sure what to do with this week, like squash, onions, tomatoes, chard, peppers. Just mix it all in and enjoy!
Fried Okra
From The Victory Cookbook by Marian Morash
Our good friend John Fitch insisted that we try this method of preparing okra. He has served it at many a meal while working in Atlanta, Georgia, and swears it is by far the best way to enjoy okra. He holds that the crisply cooked exterior nicely balances the super soft interior. Judge for yourself.
1 lb okra, preferably 2-3 inches long
2 eggs
1/2 cup milk
1 tsp salt
Vegetable oil
1 cup crushed cracker crumbs
salt and freshly ground pepper
Wash and dry okra; remove stems. Beat eggs, milk, and salt. Heat 1 inch of vegetable oil in a saucepan. Dip okra into the egg mixture, then into crumbs, coating thoroughly. Fry in the hot oil until crisp, lightly browned, and just tender. Drain on paper towels. Serve sprinkled with salt and pepper.
and another one:
Fried Okra
From Simply in Season by Lind and Hockman-Wert
1/2 cup cornmeal
1 tsp salt
1/4 Parmesan cheese
1/4 tsp chili powder (optional)
Mix together
3 cups okra (sliced)
2/3 cup milk
Dip slices of okra in milk then in the cornmeal mixture until coated. Heat 2 tblsps oil in frypan over medium heat. Add cornmeal-coated okra and fry until golden brown. Turn and fry on the other side.
Okra Curry
From Simply in Season by Lind and Hockman-Wert
1/2 cup onion (sliced)
1/4 tsp garlic (minced)
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
In frypan saute onion in 2 Tbsp oil until golden. Add ginger, garlic, and spices and saute for a few minutes.
1 lb okra (cleaned and trimmed)
1/2 tsp salt
Add and cook a few minutes.
1 cup tomatoes (sliced)
Add and fry for a few minutes until liquids evaporate.
This New York Times article has some great okra recipes too.
So next week I want to hear back about how you tried it, and what you thought!