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==News About Okra== | ==News About Okra== | ||
'''FAST & FRESH -- Eggplant and Okra''' | |||
*Source:http://www.sfgate.com/news/article/FAST-FRESH-Eggplant-and-Okra-3027787.php | |||
:By SIBELLA KRAUS (Special to The Chronicle) | |||
Sustained hot weather in the Central Valley is bringing on strong harvests of high-summer crops such as eggplant and okra. | |||
:EGGPLANT | |||
Eggplant appears in the cuisines of many countries, ranging from the Mediterranean to Asia, where they originated. | |||
Common Mediterranean varieties include the standard oval- shaped globe eggplant and a smaller, more slender variety called Italian. Both are purple-black with a green calyx. | |||
Common Asian varieties include Japanese (elongated with a purple calyx), Chinese (lavender- colored and 8 to 10 inches long), and golf-ball-size, variegated green Thai pickling eggplants. | |||
Specialty varieties also now coming into markets include Asian Bride (a white and lavender- streaked Chinese type), Rosa Bianca (a gorgeous, plump lavender and white Italian heirloom), and various kinds of baby eggplants. | |||
-- Selection. Choose firm eggplants with glossy skin and fresh- looking calyxes. Avoid eggplants that are rubbery or that have dull- looking skins. | |||
-- Storage. Keep for a day or two in a cool, dark place, or for up to a week in the refrigerator. | |||
-- Ideas. The Asian varieties are wonderful fried, and then braised in sauces made with garlic, chile, ginger, cilantro, green onions, vinegar and soy sauce. | |||
Because the long Asian varieties and Asian hybrids tend to have the mildest and sweetest flavor and the tenderest flesh, many cooks prefer to use them in some Mediterranean recipes. Sliced lengthwise and grilled, eggplant is delicious served simply with a vinaigrette made with minced shallots or garlic and lots of fresh herbs. Grilled eggplant can also be used as a basic ingredient in grilled vegetable ratatouille. Or try it combined on crusty bread with mozzarella, Parma ham, arugula and basil mayonnaise for a fabulous sandwich. | |||
The strong-tasting, earthy Mediterranean eggplant varieties are just right for the rich baked lamb and eggplant dishes of Greece and Turkey, such as moussaka and stuffed eggplant. | |||
Globe eggplants are also used in baba ghanoush, a smoky puree of roasted eggplant, olive oil, lemon juice, garlic, tahini (sesame butter) and chopped parsley. | |||
:OKRA | |||
Another vegetable that has broad ethnic appeal, okra is popular in Indian, African, Middle Eastern, and Southern cooking. | |||
The torpedo-shaped pods are usually bright green, although in summer there are limited quantities of purple okra available also. When cooked, okra tastes a little like Romano beans and has a mucilaginous texture. | |||
-- Selection. Choose small, slender pods that show no signs of bruising or dryness. | |||
-- Storage. Placed inside a paper bag or perforated plastic bag in the refrigerator, okra will keep for a couple of days. | |||
-- Ideas. Young, tender okra is delicious battered in either beaten egg and cornmeal or fritter batter, and then deep-fried. It is also good sauted in a summer vegetable stew with onions, peppers, corn and tomatoes. | |||
Braising okra accentuates its pleasantly slippery texture and its role as a thickening agent. Gumbo is a famous Southern stew seasoned with sassafras (file); it combines sliced okra with tomatoes, onions, celery, garlic, peppers and andouille sausage. | |||
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'''Benefits of Okra for Diabetes''' | '''Benefits of Okra for Diabetes''' | ||
*Source:http://www.healthline.com/health/diabetes/okra | *Source:http://www.healthline.com/health/diabetes/okra | ||