I'm growing four okra plants on my deck (turns out they're great container plants!), and there's an abundance of okra growing at the farm right now. Let's take a moment to look at the farm.
I've already pickled it once (and I pickled it again with a different recipe, which I'll post soon). I've made it into grilled cheese. I've battered it and frozen it so I can have fried okra all winter long. And the other day I decided to just simply roast it!
Well, that was a terrible idea. Okra is delicious but so easily becomes slimy. Although I'm sure there are people out there who like slimy okra, I am not one of them. I thought roasting it would dry things out a little bit, but I was wrong. This was pretty gross. Tasted good. I ate all of it despite the horrid texture. Next time I'll try grilling it! Or pickling again! Hah.
Big Flavors from a Tiny Kitchen
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Yield: 3 servings