Okra (1 lb)

Avg: 20-30 pods per lb

Picked young and tender, when the pods still snap clean instead of turning stringy. Okra rewards high heat — blister it in a hot cast iron pan with olive oil and salt, or char it on the grill until the edges blacken and the inside goes silky. Roast it, and any hint of sliminess disappears entirely. Also excellent sliced into gumbo or stewed slow with tomatoes and onion.

Store in the fridge, unwashed, and use within a few days for the best texture.

*Produce items are sourced in CA first from our network of trusted organic farmers, with select items from Mexico, Canada & South America to ensure availability and quality.