{"id":54,"date":"2008-08-19T07:00:00","date_gmt":"2008-08-19T07:00:00","guid":{"rendered":"http:\/\/gandgmag.wpengine.com\/articles\/uncategorized\/whats-in-season-okra\/"},"modified":"2018-07-13T16:14:22","modified_gmt":"2018-07-13T20:14:22","slug":"whats-in-season-okra","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/whats-in-season-okra","title":{"rendered":"Ode to Okra"},"content":{"rendered":"<p>Think of okra as the South\u2019s \u00fcberveggie. You can eat it stewed, fried, grilled, baked, stuffed, smothered, curried, in succotash or gumbo. Customers at Bourbon House Seafood &amp; Oyster Bar in New Orleans enjoy pickled okra alongside their po\u2019boys. Texans use it to gussy up their dry martinis. Naturally, the drink is called the okratini.<\/p>\n<p>While okra is sometimes shunned because of its \u201cgooey\u201d properties, experts know to simply cook it with acidic ingredients like tomatoes or drop it in a stir-fry to cut down on the veggie slime. But on the plus side, okra \u201cgoo\u201d is said to ease indigestion by coating the stomach.<\/p>\n<p>Okra grows best in heat and keeps producing tender pods well into October in the southernmost states. But it really thrives in a thirty-mile-wide crescent stretching from south-central Alabama to northwestern Mississippi, part of the Black Belt region so called for the color of its rich topsoil. Ask any resident what grows there besides okra, and he or she will tell you, \u201cMore okra.\u201d Which is good news for Southern chefs and foodies.<\/p>\n<p>&nbsp;<\/p>\n<\/p><div id=\"div-gpt-ad-5354569\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"\"><\/div>\n<div id=\"div-gpt-ad-2892002\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"\"><\/div>\n<div id=\"div-gpt-ad-7244419\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The South&#8217;s signature vegetable is ready for harvest<\/p>\n","protected":false},"author":39,"featured_media":54614,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":""},"categories":[1780],"tags":[468,71],"authors":[1790],"issue":[2366],"recipe-type":[],"class_list":["post-54","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-okra","tag-whats-in-season","authors-allston-mccrady","issue-sept-october-2008","rubric-whats-in-season"],"acf":[],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ode to Okra &#8211; 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