Our CSA has ended, as it is a summer-only produce CSA, and well, as I was pining about yesterday, summer is pretty much wrapped up. (Yes, I know, autumn doesn’t truly begin for almost two weeks, but I think you catch my drift).
I found myself trying to savor each of our last CSA items, knowing that the produce we receive from New Century Farms is hands’ down the best we can find. So with each last bite of produce, I have been cherishing one last taste of summer flavors.
So with our last fresh picked okra, I wanted to do something new. SPH can fry up okra like nobody’s business, but we had just had fried okra the week prior and the week before that. I cracked open my current favorite cookbook, Vegetarian Cooking for Everyone, to gain some inspiration. One of the comments in the “okra” section was that simple grilled okra was surprisingly delicious. This spurred me on to try roasting okra in our oven.
One of my fundamental cooking beliefs is that a simple roasting of almost any vegetable can transform it into a delicious dish. A little olive oil, salt and pepper, combined with a high oven temperature somehow pulls out and concentrates the delicious natural flavors of a vegetable unlike any other method I have found. But okra? I wasn’t sure if this vegetable would benefit in the same way with roasting, but it did, beautifully.
Fresh okra, particularly when it has been picked very recently, lacks the gooey-ness that is often found in frozen or not-so-fresh okra. So fear not and give this simple recipe a try. It was a hit.
1 pound fresh okra pods
2 teaspoons olive oil
½ teaspoon kosher salt (or regular is fine too)
¼ teaspoon freshly ground pepper
Preheat oven to 400 degrees.
Rinse and pat fully dry the okra.
Cut each okra pod lengthwise and arrange on a cookie sheet. Sprinkle with olive oil, salt and pepper.
Place in the oven for 10 minutes.
Check the okra and flip. Cook for another 10 minutes, or until the okra begins to brown a bit.
Remove from the oven and serve.
Serves 4 as a side.
SPH and I found ourselves snacking on these before dinner was even served. They have a bit of nuttiness to them, which just tasted great.