The last of the summer veggies

Louisiana’s nearly year-round growing season is hard to beat, but in August, hard-core locavores find themselves in a humdrum transition period. Okra is one of the few crops to hang about in otherwise withering gardens. What to do with the last of summer okra? Our default presentations include smothering, frying, stewing or pickling, but don’t forget about one of the greatest preparations for veggies, period: roasting. “Louisiana Eats” radio show host Poppy Tooker recently shared her roasted okra recipe with me, which elevates okra into something akin to a yummy, green French fry. It’s bright and flavorful, with a soft center and gentle crust. Toss whole pods with one tablespoon each vinegar and olive oil for every pound of okra. Arrange in a single layer on a cookie sheet and roast at 450 degrees for five minutes, at which time you should open the oven and slide the okra around with your spatula. Cook for another five minutes, and you’re done.

Faithful Louisiana cooks have also taken time this month (and earlier) to freeze okra for forthcoming fall gumbos. Here’s how.

According to the LSU AgCenter, it’s always best to select small to medium-size pods for either cooking or freezing. To freeze okra whole, wash the pods thoroughly and cut off stems without revealing seed cells. Blanch the okra in boiling water for three to four minutes, depending on the size of the pods. Cool in an ice bath. Drain and dry. At this point, either leave the pods whole, or slice crosswise. Place them in airtight freezer bags or containers.