June 18 2019: The Whole Okra (Book Release and Tasty Samples)

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June 18 2019: The Whole Okra (Book Release and Tasty Samples)
June 18 2019: The Whole Okra (Book Release and Tasty Samples)
June 18 2019: The Whole Okra (Book Release and Tasty Samples)

Location: Sow True Seed, 243 Haywood St, Asheville NC 28801

Date: Tuesday, June 18 2019 from 6-730 PM

Cost: This event is $10 for attendance and okra samples or $30 to include a signed copy of The Whole Okra: A Seed to Stem Celebration. 

This class will focus on the whole okra, with growing and cooking tips and lots of variety information. We'll have samples of pickled okra, okra flower tea, roasted okra seed sea salt and savory okra seed muffins to inspire you to grow some okra this year! 

Join Chris Smith, author of the newly released book The Whole Okra: A Seed to Stem Celebration, for an interactive and entertaining exploration of the culinary (and non-culinary) uses of okra. Having grown 75+ varieties, Chris will share and sample many of the incredible uses of the plant, including okra flower tea, pickled okra, okra-seed savory muffins and okra oil — not to mention the world-renowned delicacy, okra marshmallows.

Participants will learn to enjoy (yes, even LOVE) and appreciate this disparaged underdog — from pod to stem. Take home delicious recipes that will have you profusely apologizing for ever uttering the word “slimy” in its presence.

The future of okra rests on your shoulders. Do the right thing.

Asheville Tea Company will be serving an Okra Flower Tea and Well Seasoned Table will be offering their Okra Seed Sea Salt - both companies supported the research and development of The Whole Okra! 

At the end of the class Chris will happily sign books and keep talking about okra!

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About the instructor

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.

     

     

    Shipping and Handling Costs

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    Shipping Policy / Delivery Policy 

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    Sow True Seed 243 Haywood St, Asheville, NC 28801

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