Okra is one of the items available this week at the Grove Farmers' Market. Here's a few recipes to try this weekend.

Roasted Okra


18 fresh okra pods, sliced 1/3 inch thick

1 T. olive oil

2 tsp. kosher salt, or to taste

2 tsp. black pepper, or to taste


Preheat an oven to 425 degrees.

Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Fried Okra


10 pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 C. cornmeal

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 C. vegetable oil


In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Easy Indian Style Okra


3 T. butter

1 medium onion, chopped

1 pound sliced fresh okra

1/2 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. ground coriander

1/4 tsp. ground black pepper

salt to taste


Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Grandma Oma's Pickled Okra


1 1/2 pounds fresh okra

3 dried red chile peppers

3 tsp. dried dill

2 C. water

1 C. vinegar

2 T. salt


Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.

In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Okra Gumbo


1 T. vegetable oil

1 clove garlic, minced

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

1/2 (16 oz.) package frozen okra, thawed and sliced

8 oz. fresh mushrooms, sliced

1 (14.5 oz.) can diced tomatoes with juice

1 (6 oz.) can tomato paste

1/2 tsp. file powder

2 bay leaves

1 tsp. salt

1 tsp. ground black pepper

2 T. vegetable oil

2 T. all-purpose flour


Heat 1 T. oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.

Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.

Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Source: www.allrecipies.com

The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit www.facebook.com/grovefarmersmarket