Hello dear faithful readers and those just stumbling upon the Dream Kitchen accidentally in the middle of the night in your far-flung Scandinavian countries and rural Asian outposts. I've been soooo busy with my MFA, laundry, kids, and compulsive Facebook status checking, that I've neglected this blog for months.
BUT it looks like I'll be advertising on here, details of which I can't reveal right now, due to a confidentiality agreement I just signed, so I'm trying to revive my readership before that starts. I was approached by (NAME OF ONLINE ENTITY HERE) just as I was thinking of throwing in the towel. I can always use a little cash to pay my tuition, after all.
So. We got okra in the CSA last week, which is historic. Never before in the history of our various CSA memberships, have we been graced with this quirky veggie. Should I make gumbo or fry it, I asked myself? That's all I could think of, but neither seemed satisfactory. I don't make much soup in the summer, and I don't really fry anything, ever. After consulting the vegetable goddess, Deborah Madison, I learned that it's very tasty grilled, which is exactly the permission I needed.
I grilled them whole on skewers, and also grilled some mild onions and green peppers. I cooked some basmati to go with the veggies, and added a little lemon juice and sesame oil to the rice. My boys always like to put some tamari on rice, so we had that on the table as well. You're wondering, "Come on. Did the children actually eat okra?"
Not really. I wanted to put as attractive a spin on the okra concept as possible, and for boys their age it's paradoxically best to make it sound as gross as possible. The soup my sister in law made two weeks ago had "pond scum" on it (pesto) which they loved. I'm not even going to tell you what I called these slimy treats, but maybe you can guess.