Without exception, my family loves okra. Okra loves hot weather, which is why it is such a Southern thing, but it is possible to grow it around here and I have found it from some local farmers occasionally. But to really ensure an adequate supply, we have started growing it in our backyard!
green beans on left, tomatoes in back, okra on front right |
This picture has a funny story. I picked the garden in the morning, and then I wanted a picture of a person with the okra plants to give you some idea of their height. I brought my husband outside to help, and I am struggling to hold all the okra pods he found after I thought I had picked all of them! He called me "okra-blind," oh my word. I retorted that the pods grew big enough in the few hours between pickings! Also, we are getting about a quart of okra pods daily right now from 10 plants. Amazing.
Okra pods keep pretty well in the fridge. My go-to recipe is to slice the pods in coins, toss with some flour and cornmeal and a seasoned salt or equivalent, then fry in a hot oiled pan until they get some crispy, browned edges. We never have leftovers!
Extremely proud to have okra, green beans, and tomato pesto (on pasta) all from our backyard garden! |
Another easy method is to oil the pods lightly, salt and pepper, then grill until they are browned in places and even splitting open a little. So so so good.
When time permits, I make gumbo. And I was astonished to see at this linked blog post that we also grew okra in 2010. I have no memory of that whatsoever!
This year, I also pickled some okra because there was so much on hand. I used the Ball Blue Book recipe, which is essentially the same as the dilly beans I like to can.
If you have okra recipes to recommend, please do!