We re-print this column, originally told in 2010, in our newsletter most years because it proves the old adages “everything in moderation” and “your mother is always right.” We figured it was time we finally shared Farmer Thaddeus' story on our blog.
Okra is a small, green, carrot-shaped vegetable with a white interior and white or light brown edible seeds. Okra has a unique flavor and crunch and is delicious raw, sautéed or pickled. Cut off the stem end cut the okra into slices. Sauté with some olive oil, garlic and onion for 3 minutes until softened.
This tasty salad lives up to its name. It's a great go-to recipe on weeknights because it comes together in minutes, and is so delicious, it disappears just as quickly! Serve as a side or over rice to make it a larger meal. We
also think this would be a great filling for pot stickers.
For a little extra kick, finely chop up (or mince) a clove or two of
garlic and whisk well into the dressing and let meld 10-15 minutes before
dressing the salad. Have turnips? Slice those thinly and toss them in
the salad too.
