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Cultivating Team

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20 | Holy DisContent


I know the plans I have for you,” says the Lord; “plans for good and not for evil, to give you a future and a hope.”



Buffalo Grilled Okra

July 22, 2020


Once upon a time, I lived in the southern tier of New York State.  There were lovely things about it, especially if you liked snow.  But, okra?  Well, let’s just say it didn’t exactly flourish in that particular climate. It wasn’t available at any of the grocery stores or farmer’s markets.  This southern girl desperate for okra, tried in vain to raise her own.  Alas, the growing season was too short and too temperate for such a warm weather vegetable.  It was so foreign, in fact, that some of our parishioners had no idea what was growing out back of the parsonage, and questioned whether it was a legal substance! Finally, when my ol’ Granny asked in September what I wanted for my birthday, I moaned that I wanted okra.  She mailed me a priority box full!!  It was a little soggy, but none the worse for the wear! 

It’s been a few years since I tried growing the notoriously slimy vegetable, and my last go ‘round (now in Ohio) yielded only enough for a meal or two.  But my okra patch is looking pretty good so far, and I’m already making plans to fry it!  In the meantime, this is my absolute favorite way to eat it!  Growing up, my mom and Granny would sometimes slice it and put it in the oven until it was crispy.  I’ve gone a bit of different direction, but isn’t that what new generations are supposed to do? I feel like it would be truly amazing dipped in ranch or blue cheese dressing, but I’ve never had it last long enough to find out.  As far as I know, I’m the only person in the world that makes this, but we can change that and together start an Okra Revolution!


3 TBSP melted butter

¼ tsp cayenne pepper

½ tsp garlic powder

½ tsp kosher salt

¼ cup Frank’s Red Hot (or another hot sauce of your preference)



Mix all the ingredients and toss with 2-3 cups of okra.

Throw it on a hot grill. You might want to skewer a bunch of it to help with turning and managing it.  Cook for about 10 minutes, turning a couple of times (the crispier, the better in my opinion). Lastly, eat and rejoice.  Vive Le Revolution Gombo!!

The featured image is courtesy of Jordan Durbin and used with her permission for Cultivating and The Cultivating Project.


Jordan Durbin


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