In Season: okra

WNYC News | Aug 21

Okra is a staple in Caribbean, South Asian and American South cuisines. It's versatile and cheap and can be used in a variety of dishes, from gumbo, to bhindi masala to stewed and fried okra. Okra is mucilaginous, but if you don't like the slimy texture, try soaking them in water mixed with lemon or vinegar for a while before you cook them. 

Amelia Tarpey, Program and Publicity Manager for GrowNYC Greenmarkets, says you can find green and even a purple-reddish okra at market right now for around $6 to $9 dollars per pound. 

 

 

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