Today at the farmers market the okra looked so fresh that I had to buy some. Right now is the perfect time to purchase a seasonal ingredient like okra, which is only available through early fall. The folks at Padao Farms, the stand where I got my beloved okra, gave me a few tips for picking the pods. To get pointers for picking okra, read more.

  • When selecting okra, choose the size that accommodates your culinary needs (my personal preference is a medium size). Avoid the very largest okra, however, which are tough.
  • Firmness indicates the okra was recently picked. A good test: Wrap your fingers around the okra and use your thumb to test the strength of the vegetable's tip. If it seems like it could snap, then its firm and fresh. Eschew limp selections that don't pass the test.
  • Store in a loose bag in the refrigerator and use within two to three days.

Okra tastes great when breaded and baked or fried, as a replacement for zucchini in ratatouille, or in a stew like gumbo. You can even toss raw okra into a salad with a light vinaigrette. What are your favorite uses for okra?

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