How to Store:
Okra does not store well and should be used within a day or two. One of the reasons local okra is such a treat is because you get it the day it is harvested and can actually use it fresh! Store in a your fridge in a paper bag – make sure the okra is dry, it will turn brown when wet and cold.
Recipe Suggestions:
Okra can have a mucilagous/slimy texture (which is an excellent soup and broth thickener), but if this is not appealing to you, try cooking it on high heat, this will make the okra crispy and get rid of the slime! Try heating a skillet to medium-high, cutting okra into slices, and searing in oil until both sides of the slices are brown and crispy, and then add other ingredients to the pan (like garlic, or tomatoes) to cook down.
Bhūmiyinda Farm 