Okra okra okra okra rockin' everywhurrr

As many of you know, I volunteer at Hollygrove Market and Farm every Sunday afternoon.  In exchange for my 4-hour volunteer shift (that I've been doing weekly for 9 months now, wowza!), they reward me with a box chock full o' fresh, local, often organic, seasonal fruits and veggies.  Recently, the box has been overflowing with delightfully crunchy okra!  Mah fehvorite! (<--said in the Irish hen's voice from Chicken Run, obviously)

Tis the season...

I wanted something different from the tried-and-true fried okra, so I tried a recipe that HMF included in their weekly newsletter--a recipe for African-style okra and tomatoes.  The prep was pretty quick and the cooking was slow, so I didn't take many pictures of the process....I know, I know, I'm the worst.  

I started by trimming the ends of the okra and steeping them in white wine vinegar, stirring frequently, for about 20 minutes while I prepped everything else.  Apparently, cooks in the South swear that soaking okra in vinegar "lowers okra's slime quotient," but I can't say I noticed any less slime in this recipe.  

While de-sliming the okra, I sautéed onions in grapeseed oil, then added shiitake mushrooms (even though the recipe called for button mushrooms, I got shiitakes in the Box!).  After a few minutes, I added diced tomatoes, garlic powder, black pepper, turmeric, cinnamon, nutmeg, and allspice, approximately a dash of each, and a handful of potatoes cut into large bite-size pieces.  I stirred well and then simmered uncovered for about 15 minutes.  

I added okra and some extra water last, then simmered covered for 45 minutes.  Since I have zero sense of forethought and chose my skillet before realizing I don't have a lid that fits it, I just used a cookie sheet and Rosie the Riveter-ed the shit outta this thing.  

Gorgeous pot o' color! So healthytimes yes!

Caution: while simmering, your entire house will begin to smell like the most delicious Afro-Carribean spice rack ever.  Embrace it.  Also embrace the fact that the turmeric in this recipe will temporarily stain any light colored surface it comes in contact with, including countertops, cutting boards, Tupperware, and these white-girl fingertips.  

After 45 minutes, I removed the okra, cut them into chunks, then added them back in and stirred and DEVOURED.  I enjoyed this recipe all week long for lunch and dinner, over rice and by itself, and the spices just got more aromatic as the week went on.  This makes a great, hearty stew for summertime, without being so heavy that you just want to lay down and die.  So go getchu some!