In the News - June 2009
Okra - a southern summer treat
MURFREESBORO, Ark. - Summer is a great time to enjoy the abundance of fresh
and tasty produce. The vibrant colors liven up meals, and the appealing flavors
and aromas tantalize taste buds.
Fruits and vegetables provide essential vitamins and minerals, fiber and
other nutrients important for good health. People who eat more vegetables have a
reduced risk of developing chronic diseases, including stroke and type-2
diabetes.
One vegetable at its peak in the summer is okra. This vegetable has been
around since the 12th century B.C. and was cultivated by the ancient Egyptians.
It's used in many cuisines around the world, and is highlighted in southern
Creole and Cajun dishes.
Okra is an excellent source of vitamin C, but it doesn't pack on the calories
or fat. Of course, it's only a fat free vegetable if it's not dredged in
cornmeal and deep-fried in hot oil.
Select firm, dry okra when buying it fresh. The color should be medium to
dark green and blemish-free. Once okra is cut for cooking, it must be used that
day; otherwise, store the vegetable, uncut, in a paper bag for two to three days
in the warmest part of the refrigerator. Also, don't wash okra until ready for
use.
Okra is commonly used as a thickening agent in soups because of its sticky
core. It's a sensitive vegetable and shouldn't be cooked in pans made of iron,
copper or brass since these metals will turn okra black.
If growing your own okra, the vegetable is usually ready to be harvested less
than two months after planning. Harvest okra when it's young and about three
inches long.
Once okra matures, it turns tough and isn't recommended for use in many
recipes. The slimy texture of okra sometimes turns people off of this vegetable.
Three simple steps will help minimize the slime factor: trim the ends, avoid
puncturing the capsule and don't overcook it.
For more information on enjoying fruits and vegetables at their peak, visit
www.uaex.edu, or contact your county extension agent. The
Cooperative Extension Service is part of the U of A Division of Agriculture.
June 5, 2009
Media Contact: Elizabeth Fortune
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2120
efortune@uaex.edu
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