In Season: okra

WNYC News | Aug 21

Okra is a staple in Caribbean, South Asian and American South cuisines. It's versatile and cheap and can be used in a variety of dishes, from gumbo, to bhindi masala to stewed and fried okra. Okra is mucilaginous, but if you don't like the slimy texture, try soaking them in water mixed with lemon or vinegar for a while before you cook them. 

Amelia Tarpey, Program and Publicity Manager for GrowNYC Greenmarkets, says you can find green and even a purple-reddish okra at market right now for around $6 to $9 dollars per pound. 

 

 

Be alert for scams. WNYC never asks for nor accepts money for coverage or interviews. Anyone making such a request does not represent WNYC.

Top Stories

Darializa Avila-Chevalier on Mamdani, ICE and the NYPD

Who’s Running This Place |

Has MAGA Lost Faith in Donald Trump? Plus, Molly Fischer on Waymo

Rich Baris, a pollster supportive of MAGA, explains how the President lost control of his movement. And Fischer, a New Yorker staff writer, on the present and future of driverless cars.
The New Yorker Radio Hour |

Watch: Test your news knowledge with Brian Lehrer

Brian Lehrer leads special guests in a multi-round quiz of news oddities.
Radiolab |

A Nobel Peace Prize Winner on the State of Press Freedom and Democracy

The Brian Lehrer Show |
YOU ARE ONLINE