We’ve been fully immersed in Hurricane Season, haven’t we? This year those in Texas and Florida will be living with Hurricane Season long after it has officially ended on the calendar. As a cook my thoughts in times of needed comfort turn to food. If I could cook up nourishing pots of gumbo and send them I would. In fact, my prayers for all those affected are laced as always with Gumbo Love.
As we in the coastal South endure the spontaneous destruction of Hurricane Season, we are also blessed by the more predictable rhythms of tomato season, Silver Queen corn season, butterbean season, and okra season, which is around for just a little bit longer.
Okra is a key ingredient of summer gumbos, and now that we can so readily buy frozen okra we use it during the wintertime as well. In gumbo it provides that viscous velvety texture that keeps the gumbo thick enough to “stick to your bones.” As it’s transformed in the gumbo magic, people often don’t even notice it’s there. On its own, people tend to either love okra or hate it. I get it. It can be slimy. It can even be a little hairy!
If you are an okra skeptic, I give you this challenge before the end of okra season: 1) If you’re near LuLu’s Gulf Shores or LuLu’s Destin, try the fried okra on the menu, and 2) Try the Whole Roasted Okra with Parmesan Crunch recipe from Gumbo Love. I’ve put the recipe below, and I think you’ll find there is a lot to love about this very EASY, affordable, tasty, unusual, and Southern vegetable.
As we eagerly wait for Hurricane Season to pass us by, let’s celebrate okra season and all the comfort it has to give.
Whole Roasted Okra with Parmesan Crunch
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1¼ pounds fresh whole okra, washed and patted dry
½ cup shredded Parmesan cheese
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the olive oil, salt, and pepper and mix well. Add the okra and toss well to coat each piece.
3. Place the okra on a baking sheet, keeping the pieces close together but in a single layer. Top with the Parmesan and bake for 20 minutes, or until the Parmesan is golden brown. Remove from the oven and serve as a side dish.
Photo by Angie Mosier
