Let's talk Okra

Originally from Africa and related to the Hibiscus, Okra is a versatile plant - you can eat the leaves, flowers, fruit and seeds. This summer is our first time growing it, and it is so resilient! All this rain has waterlogged and destroyed most of our crops, but the Okra is powering on! 

My interest in cooking with Okra was piqued by market customers who purchase it with great excitement and enthusiam because of its mucilagenic benefits to their gut health. I have also read that Okra has long been used in Turkey for treating diabetes because of its ability to lower blood sugar levels.

So if you are like me and are new to Okra, I thought I would share a few tips I have gleaned, and a recipe that might help you gather the courage to give it a go for yourself. 

Storage - keep Okra dry by wrapping it in paper towels and keeping it in a paper or plastic bag in the fridge crisper until you want to use it.

Preparation - Okra can be baked like a potato by tossing in a little oil, salt, and other seasonings, bake, then eat as is or added to a recipe. It can also be dried and used as a powder to thicken soups & stews etc. The most common way to prepare it is to just trim the top and toss it whole into whatever you are making. You can also chop it before adding it to recipes - this will release more mucilage.

Minimising Mucilage - soak the okra in vinegar or lemon juice for 30 mins before cooking it. Rinse and pat dry before cooking. If that doesn't appeal to you or you are like me and don't have 30 minutes to wait for Okra to soak, then add lemon juice or vinegar to your recipe as this also ellimates some of the mucilage slimey texture. And as I mentioned above, use whole instead of chopping.

OK! Lets go give it a go. Below is a basic recipe for you to try.

Looking forward to hearing your success (or failure) stories!

Desley

Serves 6

Heat the oil in a pan over medium heat and add onion, celery, chillies & garlic and fry for 4-5 minutes or until softened.

Combine the herbs & salt and add to the pan. Stir to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly until spieces are fragrant.

Add vegetable stock, chopped tomatoes and okra and bring to the boil.

Add sweet potato and cabbage and continue to cook for 12-15 minute, or until sweet potato is tender.

Serve with Cornbread Muffins or sourdough bread.

Adapted from Simon Rimmer
From Something for the Weekend
https://www.bbc.co.uk/food/recipes/sweetpotatogumbowith_91317

This Week's Garden Produce:

Basil $3 bunch

Capsicum $8 kg

Carrots $5 bunch

Cos Lettuce $3

Eggplant (White) $8 kg

Garlic Chives $3 bunch

Kale (Curly) $5 bunch (maybe)

Kale (Tuscan) $5 bunch (maybe)

Okra (Red) $1/100g

Onions (Brown) $5 kg

Spring Onions $4 bunch

Zucchini $8 kg

Other Yummy Stuff:

Beetroot Pickles $4 Small $6 Large

Honey $6/500g $12/kg or refill your own container for $10/kg

Peanut Butter $6.50/500g (or larger amounts by order)

Lentil Veggie Pies $5

Curry Veggie Pies $5

Creamy Veggie Pies $5

Veggie Rolls $4

Spinach Rolls $4

By request GF pies and rolls will be available this week.

Orders

Please have your orders emailed to orders@mastersoffresh.com.au by 7pm Sunday night.

Pickup/Delivery Charges

Packing charge: $5 (for all orders)

Delivery charges:

• Pickup from Real Foods or Bellingen Market: FREE
• Port Macquarie CBD, Telegraph Point Servo & Orders over $50: FREE
• Port Macquarie, Wauchope & Kempsey: $5
• Please ask if you do not fit into any of the above.

Veggie YumBox

If you don't have time to make an order and just want fresh organic veggies to turn up in your kitchen each week without thinking about it, maybe you would like to purchase a Veggie YumBox. 

You choose the value of the Veggie YumBox ($20, $25, $30, $35, $40, etc) and we select its contents from our super fresh prouduce - taking into considerations your pre-arranged preferences and aversions, of course! Just text or email Desley with the value of the box you want, and we will do the rest!

To Order or Enquire:

Please email Desley or Kelli at orders@mastersoffresh.com.au or call/text them on 0401 145 087 (Desley) or 0404 474 841 (Kelli).

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