Season:
June through September
Nutrition Facts:
Okra is a good source of vitamin C, folic acid, and soluble fiber, which helps lower cholesterol, reducing the risk of heart disease. It contains only 20 calories in a ½ cup serving.
Selection:
Select small, crisp, tender pods, 2 to 4 inches long. Pods should be free from blemishes. Pods that have passed their prime will have a dull, dry appearance, contain coarse fibers, and taste stringy.
Storage:
Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags. Okra will keep only 2 to 3 days before it starts to deteriorate.
Freezing:
The best method for long-term storage is freezing. Okra must be blanched before freezing to hold the flavor and quality. It will keep in the freezer for one year.
Preparation:
Wash okra pods before cooking. Cut off stem end, leaving small pods whole. Cut large pods in ½-inch slices.
Okra exudes a unique juice that will thicken soups and stews. The taste complements tomatoes, onions, corn, and fish stock.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.