Some like it hot

I have learned several things about okra this summer:

1. It's a plant from Africa, so it likes heat, which is why we've had a lot of it in our CSA box this season (one of the hottest summers on record in these parts).
2. It's prickly to harvest--wear long sleeves and gloves.
3. Add a little heat to this crop, and it's yummy. 
4. I can eat it without frying it!

Here's my new favorite way to prepare it, shared with me by a client (then modified slightly to include other items in my CSA box for the week). It's pretty quick, because you only have to trim the okra, rather than slicing it into small pieces. I did learn that the smaller okra is better in this recipe. Once it gets more than an inch and a half or so long (after being trimmed), it's almost too tough to eat.

Ingredients
2-3 cups fresh okra, washed and trimmed (or whatever amount you've got)
2-3 summer squash, washed and sliced 1/2 inch thick (optional--I had them, so I threw them in)
1 T grapeseed oil (or other high heat oil)
1-2 cloves garlic, minced
1 T freshly ground ginger
1/8-1/4 t dried red pepper flakes
2 T soy sauce
1 T toasted sesame seeds
fresh cilantro leaves, chopped
whole grain of choice--kasha, brown rice, quinoa (optional)

Directions

1. Heat oil over high heat in wok or skillet. Throw in the okra and squash and saute for several minutes.
2. Turn on the exhaust fan, if you haven't already (a helpful hint from the person who shared this recipe with me). 
3. Add garlic, ginger, and pepper flakes and continue to saute until okra is brilliant green and squash is getting slightly brown.
4. Remove from skillet and toss with soy sauce and sesame seeds.
5. Serve over whole grain or as a side dish topped with cilantro.
6. Enjoy!