The Dog Days of Summer Haven’t Dampened the Spirit of . . . Okra! Try This Easy Skillet-fried Recipe

Fresh garden okra--don't let them get too big, or they'll be too "woody" to eat. Cut them off the plant, wash and dry them, and store them in a plastic bag in the refrigerator until you have a batch to eat.

Here in the latter part of July, my garden is already looking a bit sad and tired, but I’ve learned a lot in this first go-round.  The tomatoes have long since hit their peak, and a couple of those plants will probably meet their maker in the composter this weekend.  The beans are still trying, but now with more rain than we need interspersed with the mid-summer heat, try is about all they can do.  What does love all this hot weather is the

Every kitchen should have at least one cast iron skillet. If it gets rusty from disuse or moisture, don't throw it away. Clean it with steel wool; then wipe it well with a paper towel and cooking oil. It will be ready to use again!

okra.

There are about 20 plants, at varying stages of maturity, not because they were planted at different times, but because some of them were almost crowded out by faster growing tomato and cucumber plants.  Now, though, the okra are the kings of the garden, flowering and producing their pods at a faster rate each day.

I’ll pick more today, and if they continue so prolifically, I’ll try my

A mouth-watering supper with all homegrown veggies: skillet-fried okra, yellow and green beans with bacon, sliced turkey, feta, and tomato on jalapeño and cheese bread from my local Kroger bakery. (This bread is to die for!)

hand at pickling.

Most people who eat okra are more accustomed to either having it batter fried or in gumbo.  On the farm in Kansas, my mom pan-fried the okra in a cast iron skillet.  It was one of my favorite summer vegetables.  I have to admit that I haven’t gotten the “do” on my fried okra anywhere near Mom’s.  Maybe the taste is all in the nostalgia.

A week ago, I tried cooking the okra a bit differently. and I really liked the result.  Instead of putting oil into the skillet, I just cut up one strip of bacon into pieces and fried it.  Then I cut up the okra into the bacon grease and cooked bacon pieces, continuing the rest of the cooking process in the same way as always.  The end result was yummy, if I do say so myself!

Pan Fried Okra

5-7 okra per person

2 tablespoons cooking oil, lard, or bacon fat

3-4 tablespoons flour

Salt and Pepper

Heat a tablespoon or two of oil, lard, or other “grease” in a heavy skillet (frying pan).  When it starts to sizzle, start slicing in the okra, about 1/4 inch slices.  Okra cooks down a lot, so I’d recommend 5 or 6 okra per person.  When the okra is all sliced, keep turning as it cooks.  It will begin to change to a darker green and even “blackened”.  Salt and pepper.  When the okra starts to get a bit “slimey”, sprinkle a couple tablespoons of flour over the cooking okra.  Mix the flour into the okra.  Turn with a pancake turner, and sprinkle the other side with more flour.  Let the okra get crispy on one side before turning again.  Cook and turn until the okra is cooked through.

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