Kentucky Proud okra...

Nothing else is close.

Look for Kentucky Proud okra from July through September.  (USDA photo)

Selecting Kentucky Proud okra

Look for tender, bright green bruise-free pods, preferably less than 5 inches long.  Pale, faded, hard pods are tough and fibrous.

Storing Kentucky Proud okra

Okra is highly perishable.   Refrigerate it immediately upon bringing it home, and try to use it within two days.  Okra will bruise easily, so handle it gently. 

A Kentucky Proud okra idea...Pickled Dilled Okra!

You'll need:

7 pounds small Kenucky Proud okra pods

2 cloves Kentucky Proud garlic, cut into quarters

2/3 cup canning or pickling salt

6 small Kentucky Proud hot peppers

4 teaspoons dill

6 cups water

6 cups vinegar

Rinse and trim the okra.  Fill 8 sterilized 1 pint jars firmly with the whole okra pods, leaving 1/2 inch headspace.  Place 1/4 of a garlic clove in each jar.  Bring the salt, hot peppers, dill, water and vinegar to a boil in a large saucepan.  Pour over the okra, leaving 1/2 inch headspace.  Seal with 2 piece lids.  Process in a boiling water bath for 15 minutes.

Yields 64 servings.

 

Recipe from the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

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Check out other great Kentucky Proud recipes.