Here is an easy way to utilize several of your farm share veggies. Cooking okra this way – without much liquid and with a fair amount of acid (from the tomatoes and lemon) – minimizes the “slime” factor so many people associate with okra. Another key to reducing slime is to not cook the okra for too long.
3 to 4 cups fresh okra, sliced
1 cup tomatoes, chopped
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped
2 tablespoons olive oil
1 Tb lemon juice Sea salt, to taste
Heat oil in heavy-bottomed, large skillet over medium heat. Add chopped onion and garlic, and sauté until onion is translucent and soft.
Add okra, tomatoes, and lemon juice and sauté until okra is al dente (tender yet firm). Season to taste with salt. Serve over rice, quinoa, or just enjoy it all by itself!