In the history of Southern cooking, this okra and tomato soup recipe goes way, way back.
This is the pickled okra recipe that I’m going to demo on Okra Day at our local farmers market. I am so jazzed to share it with you!
Okra has its origins in Africa and grows beautifully all over the world. Here’s a curried okra recipe along with more about this well-traveled vegetable.
Okra season is coming to a close (at least here in the Midwest) and I was able to snatch up some of the last pods at my farmer’s market.
In a lot of places you can find okra through October and in the south it’s available year-round (lucky)! Okra is full of soluble and insoluble fibers, vitamin B6 and folic acid. There are so many ways that okra can be prepared: fried, boiled, pickled, in gumbo, the list goes on and on. Putting it in chili is my favorite way to eat okra and I’m going to give you my tried and true recipe.
Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline! Turn [ … ]