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!