![]() ![]() A spoonful of stewed okra that I cooked using my grandmother’s recipe that was passed down to me by my mom (along with the help of a couple of my aunts over the phone) brought me to the many times we would visit my grandparents and there would be a pot of stewed okra waiting on the stove for us. How did this all come to be you may ask? Well, with a spoonful of food that I had not eaten in probably 10 years that transported me back to my youth and a time of great joy in my life. Last year I feel like I truly began to understand what Food is Love Made Edible really means. ![]() Last year laid the foundation for where my future in the food and culinary world will venture into. Last year marked a change in the way that I look at the plate of bowl of food in front of me. In 2018 my mind was opened to the significance of food in our lives more than it had been in the past. It’s something that I can only describe as the true way that food is truly love made edible. The taste and smell immediately bring me back to visiting them both here in Louisiana as we grew up in Alabama. There is no meal that makes me think of both of my grandmothers more than smothered okra. Serve the stewed tomatoes and okra over bowls of the cheesy grits.Have you ever eaten a meal that brought tears to your eyes? Only one meal does that for me smothered okra. Remove the pan from the heat and stir in the lemon zest. Carefully taste the stewed vegetables and season with additional salt/pepper as needed. ![]() Cook the mixture for 5 minutes covered, then remove the lid, stir the mixture, and cook for an additional 5 minutes. Once the okra softens, add the tomatoes, the water, and the remaining teaspoon of Old Bay seasoning. Stirring regularly, cook this mixture until the okra softens and turns a more vibrant shade of green. Add the garlic and cook for about 1 minute, then add 1 teaspoon of the Old Bay, the okra, and a small pinch of salt. Make sure to stir it frequently so that it doesn’t burn. When the oil comes to temperature, add the shallot and cook for 2-3 minutes or until translucent. While the grits are cooking, you can start the stewed vegetables. Once the cheese has melted, taste the grits and season with salt and pepper as needed. After 15 minutes, remove the grits from the heat and carefully stir in the shredded cheese. Once this happens, drop the heat down to low, cover the pot, and allow them to cook for 15 minutes. Drop the heat down to medium, then continue to whisk the grits until they start to thicken and sputter. Once they come to a boil, add a large pinch of salt along with the grits. Mix initially to combine, then heat the liquids over medium high. Add the coconut milk and water to a large pot. And, it is because of them that I am now able to share this recipe with you today. It is because of them that okra made its way into southern cuisine and more specifically, dishes like gumbo. Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. ![]() As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. Okra has a mild, grassy taste that is often underused and unappreciated due to folks not liking its mucilaginous qualities. So lets get back to Okra, or what I like to lovingly call Witch Fingers. Without diving deeper into the rabbit hole of the importance of eating as locally as possible, I’ll say that this example is one of many that led to the creation of Little Radish Provisions. And to me, this is both incredibly frustrating and mind-boggling. This is a major indicator of how little local produce actually makes its way onto grocery shelves. As much as it takes to our climate here, it’s rare to see okra in a grocery store. It’s damn near one of the only crops that keeps producing without a fuss into July and August. Now that I’ve been working regularly alongside farms for a few years, I know how incredibly prolific okra is here during the summer. It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult. But I honestly can’t pinpoint a specific culinary memory or experience. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish! Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes. ![]()
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