This Week at the Greenmarket: Kick-Start Your Composting!

Author: admin  //  Category: landscaping ideas

NYBG Greenmarket okra tomatoesThe NYBG Greenmarket is open today until 3 p.m., rain or shine! This week the NYC Compost Project hosts a Compost QA with a focus on outdoor composting. Stop by for info sheets and helpful tips from Master Composters between 11 a.m. to 1 p.m. and get your compost bin started today.

Our specialty vendors offer organic fruit juices, a variety of fresh fruits and vegetables—from apples to eggplants—as well as cookies, pies, and other baked goods. Among the produce is okra, which can be roasted for a quick, easy, and healthy side snack. We found a recipe that will add some green to your next barbecue. Read on for more!

Roasted Okra
by NY Times Health

roasted okra Andrew Scrivani for The New York Times

Photo by Andrew Scrivani for The New York Times

Ingredients

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste (optional)
Freshly ground pepper

Preparation

  1. Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
  2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
  3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

This recipe serves four, and if you like you can trim the okra several hours ahead, but this recipe is good for a last-minute dish.

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