Okra (quart box)
We grow slender & tender heirloom varieties. The green one is called Burmese and the red one is called Bowling Red (from Kentucky). Okra is famously added to thicken sauces and stews, but we think the outstanding flavor and tender size of these okras allows you to fry them whole (finish with lemon or lime juice) or marinate and grill them. Or just keep marinating them and make okra pickles!