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Roasted Okra

 
Every year, there are a few things in my CSA box that make me wonder why I joined up with a farm in the first place. One of these is okra. 

I wasn't raised on the stuff. I've had plenty of poorly-prepared, slimy okra. And I'm only learning new ways to cook it that I find enjoyable. 

This is apparently one of the latest ways. I roasted up the entire pound or so of okra that was in this week's box, set aside half for the other half. But, when he was late to dinner, I ate his share. Shhhh - don't tell!

Highly recommended!


Roasted Okra
From the Johnson's Backyard Garden newsletter

Okra
Olive oil
Various spices - I used cayenne and cumin


Trim okra on both ends. Place in an ovenproof dish and toss with olive oil, salt, and spices of your choice. 

I went with a combination of spicy and savory. A more Mediterranean mix might work well, too.

Roast at 450 for 15-20 minutes, depending on the size of your okra pods. Roast until crispy.

Remove from oven and let cool a few minutes before eating. Try to refrain from eating the entire lot of the okra in one sitting, which is what I did. No ill effects, but still - you may want to share.


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