Cooking with Okra
Stephanie Kinnear
Aug 28, 2009

We've been receiving a box of fruits and vegetables from a local farm (otherwise known as a CSA) every other week for about 4 months now. We signed up to support local agriculture, and to ensure we'd have more veggies in our diet. But the unexpected benefits are what keep us subscribing ...

Unexpected benefit #1) We've been slowly learning how to use everything and to let as little of our fresh produce go to waste as possible. We sneak extra veggies into recipes, we pack baggies of cut up peppers for lunch, etc. ... Because letting veggies and fruits from the CSA go to waste seems like an extra-specially awful sin. Worse than letting veggies from the supermarket go bad.

#2) Cooking with new and exciting ingredients. Here's a short list of things we've cooked with in the last 4 months that we'd never cooked before: kale, collard greens, beet greens, chard, green garlic, and now, well now we've got a baggie of okra.

But seriously, what would you make with a baggie of okra? We're struggling.

Image: Stephanie Kinnear

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