Enjoying Okra this October
Photos by Illinois Farmers Market Association
This month’s recipe is for okra. Okra isn’t the most common vegetable, but it’s in season now at local farmers’ markets. Okra is a nutrition power food filled with fiber, vitamin C and magnesium. This recipe is a great way to try something new this fall.
The recipe is contributed by Lauren Woodbridge, who has a degree in culinary nutrition, serves as a member of the Illinois Farmers Market Association (ILFMA) board of directors and co-owns The Kitchen Sink Chicago (TheKitchenSinkChicago.com), a local bagel company using mostly organic, local ingredients to produce 70 percent whole grain bagels, homemade cultured butter, flavored cream cheese and fruit jam sold at the farmers’ market.
“This was how my great grandmother, Mimi, got us to eat different vegetables! If you’re worried about slimy okra, try this recipe first. It might surprise you. I always say, ‘When in doubt, roast it out,’” says Woodbridge.
Mimi’s Broiled Okra
1 lb okra, sliced in half lengthwise
¼ cup sunflower or grapeseed oil
or 2 tbsp butter, melted
2 tsp kosher salt
1.5 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
½ tsp oregano
About ¼ lemon, juiced – if desired
¼ tsp cayenne (if you like it spicy,
Preheat the oven to broil, about 500° F.
Prepare okra by cutting lengthwise; either brush with butter/oil or toss in a bowl with butter/oil.
Lay okra seed-side-up on a parchment-lined sheet tray.
Sprinkle with seasoning blend.
Roast for about 30 minutes or until dark and crispy—as much as you like.
Squeeze with a touch of lemon, if desired.
ILFMA supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.