September 21, 2019

From the Editor:

I take great pleasure in both introducing people to vegetables that are new to them and getting people to like vegetables they previously hated. It started with crispy and nutty roasted Brussels sprouts that converted people who had only had them swampy from being boiled. I've since shown people the magic of kohlrabi (peeled and sliced thin, almost like a chip), the wonder of cauliflower (slathered with garlic and parmesan), and the appeal of raw radicchio (it's all about the dressing).

This time of year, my attention turns to okra. There are a lot of okra haters out there, and I sympathize with their stance. One bad experience could really turn a person against these grassy pods. If your beef against okra is one rooted in slime, we have a few ways you can combat the slick nature of okra by preparing it the right way. My favorite is roasting it to crisp little spears, but grilling, using plenty of acid, and frying are all effective means as well. 

Whatever you pick up at the market this weekend, I hope it's delicious.

-Molly Watson
editor-in-chief, Edible Communities