Reply to "Okra"

Former Member

That sounds good. I think you will want tender young and very fresh pods in order to ensure they are tender when cooked that way. Large or old pods are going to be too tough to cook that way, I'm pretty sure. That's why I like to stew them or pickle them. Stewing makes them soft. Pickling them makes them crisp, although for the latter you would ideally use young fresh okra too.

I rarely see good okra in the stores. Farmer's market is a better place to find it. The one's I've grown has always been great.

7/7/106:13 PM

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