Last summer I had the unfortunate fate of making a big ol' pot of gumbo with fiberous okra. It was such a sad clown moment. The saucyness, seasoning and half smoke sausages were spot on. The okra, however, was one of the few moments when I had farmers market buyer's remorse.
Word to the wise: do not buy gigantic okra. They will be inedible.
This year I got my perfectly sized okra from PVF in my CSA share and it was like BUTTA. All of the other veggies and the sausage were local too. I highly recommend Cibola sausages (and other meats). Here I used their andouille in Bittman's HTCE recipe.
Finger lickin' good and enough for several meals + a freezer stash.
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