When making Gumbo, Okra is a key ingredient. Here's some keeper hints on Okra.....
* Okra is in season all year, best supplies from May – October
* When buying okra, you want to look for bright green okra with the skin unblemished. The okra should feel firm but not hard.
* There are several varieties of okra - some grow long while others grow short. Some are purple and others green. The guide remains the same when selecting okra.
* Okra can be stored in the refrigerator in paper bags in the vegetable compartment. When you are ready to prepare the okra for cooking, remove it from the fridge and bring it up to room temperature first. Pat the okra dry before cutting/slicing. By bringing the okra to room temperature before cooking aids in less moisture yielding when cooked.