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Red Okra - USDA Certified Organic (per bag)
Red Okra - USDA Certified Organic (per bag)
Red Okra - USDA Certified Organic (per bag)

Red Okra - USDA Certified Organic (per bag)

Vendor
Ridge to Reef Farm
Regular price
$3.50
Regular price
Sale price
$3.50
Unit price
per 
Availability
Sold out

Grown by Ridge to Reef, Priced per 12oz bag.

Offering a unique flavor and texture, the fresh taste of Red Okra is somewhere between eggplant and asparagus. When cooked, however, the red color disappears and the pods turn green. Raw red okra adds a colorful touch. Okra is crunchy when cooked quickly but becomes almost mouthwateringly tender when slow-cooked.

Okra is a fruit, though it is eaten as a vegetable. The seed pods are cooked whole or sliced, so preparation is extremely easy, and it can be cooked in so many ways. However, choosing the right cooking method, such as frying, grilling, sautéeing, and pan-roasting, can reduce or prevent it from becoming slimy.

Okra is most commonly used in soups and stews. It contains mucilage, a substance that acts as a natural thickener when heated. While this is beneficial to dishes like gumbo, it also produces the sliminess so often associated with okra. In some Caribbean regions, okra is breaded and deep-fried while in other cuisines it is pickled. 

You will need to rinse and pat okra dry before cutting or slicing it. The way you slice it can vary from one household to the next, not to mention from one part of the world to another. Okra can be cut into rounds, sliced lengthwise, or cut diagonally. Of course, you can always opt to leave it whole.