Farmer’s market treasures baby okra stew

I love summer and the Farmer’s market.   I go early so I can have my pick of fresh vegetables, herbs and fruit.  I am most happy when I find baby okra.  Baby okra, about 1 – inch long, still tender and very woody.  Next time you see baby okra buy them and try this recipe.  Make sure when you cut the cap that you don’t expose the seeds.  When the seeds are exposed the okra become little slimy.

Baby okra with tomato cilantro sauce

serves 4

1        pound small okra

1        small onion, chopped

1/4    cup olive oil

6        medium size ripe tomatoes, diced

1        cup water

6        cloves garlic, sliced

1/4    cup chopped fresh cilantro

salt and pepper to taste

-Cut off the cap, take care not to expose the seeds,.

-wash the okra and place on cookie sheet lined with kitchen towel.  Allow them to dry for 24 hours.

-Heat the olive oil except for 2 tablespoons in heavy pot.  Add the okra and sear until slightly golden.  Remove the okra from the pan and set aside.

-Place the onion in the pot and cook until transparent. Add the tomatoes, the water, the salt and the pepper and bring to a boil.  Cook for 5 minutes.  Add the okra back and bring back to a boil.  Cover and simmer for 10 minutes.

-In a separate pan, heat the rest of the olive oil and sear the sliced garlic until slightly golden but not brown.  Add the cilantro and stir for one minute.  Remove from the heat and add to the okra.  stir and cook for extra 5 minutes.  Remove from the heat.  This dish good hot with side of rice or cold as side dish or as an appetizer.

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