Okra an Underdog at Crossroads Farmers Market

This week at the Crossroads Farmers Market, peaches, tomatoes, peppers and basil are all plentiful according to market Director Michele Levy. 

But Levy's best bet for this week is okra. In the market's weekly newsletter, Levy opined her initial trepidation about the edible seed pods.

One year ago she sent out this message in the newsletter:

"Okra's been catching my eye at markets these past weeks-- looking larger, more luscious, more green, and significantly more tempting than in years past-- but its reputation is enough to send me walking past. And I'm starting to feel a little guilty, a teeny bit ashamed that I haven't given it a chance to fend for itself and show me what it's made of. So, I've decided this week is okra week. Join me! To the okra uninitiated and those who have tried it and said 'this sliminess is not for me!', let's put our heads and cookbooks together and find ways to bring out the best in these goofy green strangers that mask so much untapped potential."

Now okra has found a place in her kitchen, Levy said. And she provided a recipe to help market-goers use the okra.

Easy Indian Style Okra
3 tablespoons ghee/butter/olive oil
1 medium onion, chopped
1 pound sliced fresh okra
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

The Crossroads Farmers Market is open rain or shine every Wednesday 2:30-6:30p.m. at 7676 New Hampshire Avenue.