New Roots Recipe for September
It’s planting time! Beets, Broccoli, Carrots, Kale, Onions, Lettuce and Spinach are all going into the ground to grow in the warm soil. Soon little sprouts will shoot up and when cool nights arrive so will our winter greens! Until then, okra is still abundant as well as a few other heat-hearty crops. Enjoy the okra recipe below, because, as someone told me just the other day, “the day when there is no okra in Arizona is the day when is no hope for the other [less resistant] crops.”
Slime-Free Grilled Okra
• 1 lb fresh okra
• 1 Tbsp butter, olive or coconut oil
• Salt and pepper to taste
• Garlic Powder
• Lemon Juice (optional)
• Cajon Seasoning (optional)
1. Cut stem off each piece of washed okra. Be careful not to cut into the pod! If you don’t allow oxygen to get inside the pod, you will not get slimy okra.
2. Drizzle oil or butter over the okra, and then generously sprinkle the okra with salt and garlic powder. Toss well, set bowl aside for later.
3. Grill okra on high heat for a few minutes on each side until slightly charred.
4. Toss once more in bowl with remaining oil, salt and pepper. Add a bit of lemon juice or Cajon seasoning if desired. Serve hot or at room temperature.
For more information on the New Roots program and where to purchase this delicious produce, please contact Jessica Woiderski at Jessica.Woiderski@Rescue.org.