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Okra stew vegan3/28/2024 Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. Okra has a mild, grassy taste that is often underused and unappreciated due to folks not liking its mucilaginous qualities. So lets get back to Okra, or what I like to lovingly call Witch Fingers. Without diving deeper into the rabbit hole of the importance of eating as locally as possible, I’ll say that this example is one of many that led to the creation of Little Radish Provisions. And to me, this is both incredibly frustrating and mind-boggling. This is a major indicator of how little local produce actually makes its way onto grocery shelves. As much as it takes to our climate here, it’s rare to see okra in a grocery store. It’s damn near one of the only crops that keeps producing without a fuss into July and August. Now that I’ve been working regularly alongside farms for a few years, I know how incredibly prolific okra is here during the summer. It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult. But I honestly can’t pinpoint a specific culinary memory or experience. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish! Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes.
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