June – November from California

Fresh Okra is a very delicate crop. The ground temperature must be over 60° F and can fall victim of numerous pests from germination through fruit bearing maturity. The plants also battle certain fungus’ that are present in the soil and air. Post-harvest Okra must be handled gently and stored at the right temperature and humidity. A 3% variance in moisture can ruin the whole pack. If refrigerated too long surface damage will become evident with pitting and pod discoloration.

From field to the retail stand Okra is handled with the utmost care. If the “care chain” is broken anywhere in the mix, it can bring us a very short shelf life. Therefore, when you see fresh Okra in the store, buy it and use it right away.

The largest Okra producing states are Texas, Georgia, California and Florida. Peak season is June through October. Mexico also produces year-round.

When selecting Okra in the store look for bright green pods that are firm. Discoloration and flabbiness are a sign of age and it is only suited for cooking. Keep away from slimy surfaces, this is the beginning of break down decay

Okra is rich in nutrition with Vitamin A, Folates, Vitamin C, Vitamin K, Dietary Fiber, as well as iron, calcium, manganese and magnesium.

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Dan The Produce Man

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