Okra speaks of summer, even in the Northwest

One of summer’s most controversial vegetables is okra. It seems people either love it or despise it.

Fresh okra is in season now through September, and if you fall into the second camp and want to give it another go, my best advice is to try it fresh.

A member of the mallow family, okra is a close cousin of hibiscus and hollyhock. A beautiful 6-foot annual with heart-shaped leaves and large, yellow, hibiscus-like flowers, it produces edible, bright green seed pods, at their tender best about 3-4 inches in length.

The pods are ridged and slightly fuzzy and contain rows of edible seeds that release a viscous liquid when chopped. Okra fans love this because the juice provides a natural thickening to soups, stews and gumbo. But this is the same quality that turns many people off.

It’s an acquired taste, just as many other good things in life.

Its flavor is quite subtle, complimenting strong, spicy ingredients well. Chef Adam Hegsted of Wandering Table considers it a “great” summer vegetable and features it on his seasonal menu. “While it’s more common in the South, it actually grows in the Northwest as well,” he said/Sylvia Fountaine, SR. More here (subscription).