How to Buy, Store, and Cook Okra, In Season in May
We love cooking okra, but it can be a little tricky. Some people might be put off by its sometimes slimy texture. But that goo is actually a great natural thickener for stews (hello, gumbo!) and can lend a satisfyingly rich texture to sautés. Okra's best, of course, when it's fresh--which is why you should take advantage and use it in while it's in season. Check out some recipe inspiration above, and read on for tips on buying and storing this Southern staple.
HOW TO BUY
Look for smooth, tender, blemish-free, bright green pods. Avoid pods with brown spots or dry end. If you're cooking it quickly, like in a sauté, use okra that's under 4 inches long. If you're stewing it or using it in a gumbo, look for the tougher, larger pods.
HOW TO STORE
Okra is best when it's fresh, but it can be stored up to two days in the fridge wrapped loosely in a plastic bag. Beware: It does tend to become a bit slimy when stored.
Tomorrow: Apricots!
