Eggplant and okra

Here on the Seacoast, we enjoy a vibrant network of local farmers’ markets all year long, and most of what we don’t grow ourselves is usually sourced from them. A recent visit to the Portsmouth one yielded an irresistible array of vegetables — Clemson Spineless and Red Burgundy okra from Wake Robin Farm; and Red Ruffled and Striped Togo eggplant from White Gate Farm.

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3 Responses to Eggplant and okra

  1. Norma Chang says:

    Hello Leduesorelle,
    I found the following information about red ruffled eggplant also known as Hmong eggplant and miniature pumpkin eggplant. Used in hot chilies or curry dishes and in Vietnamese cooking. Here is a link: http://www.concordma.com/blog/2010/08/more-garden-tales-hmong-eggplant.html
    Both the striped togo and the red ruffled can be pickled.
    Hope I helped.
    Norma Chang

  2. Norma Chang says:

    Hello Again Leduesorelle,
    Forgot to mention, visit my September 11 posting for an Okra recipe.
    Norma Chang

    • leduesorelle says:

      Thanks, Norma, for the info and link! It seems what I have would indeed be bitter, and that the red ruffled (or Hmong) eggplant should be eaten while still green — next season! I usually cook the okra as a curry with indian spices (Bhindi Masala), or in a cajun gumbo. I like the idea of stir-frying, looks much like the braised green beans and tomatoes I posted about!

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