OKRA (PREORDER)

~20 lbs Seasonally sourced from Honduras Okra aka "Lady's Fingers", "Quingumbo", "Bhendi", "Gombo", "Qiu-Kui", "Yang-Jiao-Dou", "秋葵", "羊角豆" Okra has a long, slender, tube-like shape filled with tiny white seeds. It is slightly curved with shallow ridges and green fuzzy skin. Okra is the unripe fruit of the okra plant. The most common commercial variety is green pods, but there are also yellow and burgundy color pods. Okra is usually two to six inches in length. The taste is sweet and grassy with a texture that can be crisp and juicy or dense and creamy depending on the application. Okra may become slimy and silky when it's cooked. The key is not to overcook the okra. Okra is a consumer favorite in the South. Common application includes deep-fried, roasted, and Gumbo. Okra is available year-round. Handling Tip Selection Okra has bright green pods with firm and unblemished skin. Okra under four inches is good for cooking quickly such as sauté. Larger pods are good for stews or gumbo.  Avoid okra that is sticky which represents the fruit is overripe. Storage Okra should be stored at 45°F - 50°F (7°C - 10°C) with a relative humidity of over ninety percent and no mist. The typical shelf life is one to two weeks. High humidity is important to avoid shriveling. High temperatures lead to yellow discoloration, tough texture, and rapid deterioration. Okra is sensitive to odor and should not be stored with strong aroma products. Okra is sensitive to ethylene, a naturally occurring gas that regulates ripening. Okra should not be stored with high ethylene-producing products to extend shelf life and avoid yellowing. Okra produces a lower amount of ethylene. Okra is highly sensitive to chilling injury at storage below 45°F (7°C), especially younger pods. Symptoms include water-soaked areas, exuding lesions, mold appearance, and pods browning.