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Selection:
Good-quality okra will
be firm, dry and you should feel a soft fuzz similar to
a peach on the skin which will have no blemishes. The
coloring will be medium to dark green (a few varieties
are white). The shape can be either short and stocky or
long and slim.
Usage:
Cooked or pickled -
often used in Creole dishes.
The following are the varieties that are currently
grown:
First
class
Baladi
Lady
Finger
Season
of production:
FEB. / MAR. / APR. / MAY. / JUN. / JUL. / AUG.
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