Daily Dish for Tuesday 9/6

[Denise85]

Seasonal Produce: Okra

Okra, a vegetable popular in Southern cooking, may be familiar to many as the key ingredient in gumbo. Its gummy texture is very distinct and tastes much like eggplant or asparagus. However, okra is used in a variety of ways — as a side dish or combined with other vegetables for delicious stews or soups. This Phase 1 food is a good source of vitamin C, folate, magnesium, potassium, manganese, and dietary fiber.

Buying
Okra can be purchased fresh or frozen in a number of different shapes and colors. The green, ribbed varieties are the most common, found in supermarkets and farmer's markets during the warm summer months. Smaller pods tend to be more tender — choose ones that are clean and that produce a nice crisp snap when broken. Frozen okra is most suitable for use in stews, while fresh okra makes a great side dish to any type of meat dish.

Storing
Store fresh okra in a paper or plastic bag in the refrigerator for no more than three to four days. Don't wash or trim okra before storing, as it may become slimy.

Eating
Before preparing okra, wash well and remove some of the fuzz with a kitchen towel. If you intend to cook the whole okra as a side dish, trim the tips and stems (without cutting into the internal part of the vegetable) and cook only briefly. This will help prevent the dish from becoming gummy. If you're preparing soups or stews, take advantage of the thickening properties of the juice by chopping the okra well and adding it early in the cooking process.