Fun With Okra

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

Our first crop was last summer - we started the plants from seed, mainly my husband driving this with his outsize love for okra, and were astonished at everything about them. The okra plants get about 8' tall and their stalks are woody like trees, so it's not easy to get them out of the garden in the fall.

The pods grow from gorgeous hibiscus-like flowers. And the pods grow fast. We try to harvest them at 3-5" long, but even when we miss some and they are longer than that, they have stayed tender and not woody, thank goodness. 

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!

Public service announcement: I absolutely re-use my canning lids if they are free of nicks, dents, rust, and the like.  I have been doing this for years. There was (is?) a canning lid shortage due to the pandemic, but I recommend this practice for economical reasons even when there is not a shortage. I have found no difference between lids that went through a waterbath or through the pressure canner. The main thing is to reuse lids in good condition. Iffy lids are used on jars that are used for food storage in the freezer or elsewhere, or recycled in my metal bin that I take to a salvage yard.

A word about how I did those okra pickles: I looked at the recipe one night, pulled the jars from the basement the next morning while waiting for the coffee, washed them later in the morning while on a phone call, stuffed the okra pods and garlic cloves in the jars in the afternoon before picking up Phoebe, mixed the brine and filled the canner after picking up Phoebe, and finally assembled the jars and canned their butts right before we went out the door again to Ben's game. It goes to show that little chunks of time can add up to a finished project. Dogged determination gets everything done, right? We choose what we spend our precious time on, and food preservation is important to me, but dang, family life is busy.