These were the okra plants in July.
We weren't sure how well they would end up doing...
What's that towering green bush inside the garden?
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| HUGE okra plants |
Why it's the same two "little" okra plants.
Well over six feet tall!
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| Okra up close |
I swear, one weekend there were no pods and the next weekend they were EVERYWHERE on the plants!
For those that don't know about okra, they go from flowers to small pods, growing upwards like this, in clusters. They really have to be harvested almost daily as they grow that fast. We had to let a bunch go because we just couldn't get to it quick enough. 2nd Family took some as well but it was coming in faster than both of us could keep up.
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| Basket of okra |
This is one basket of okra, one of about six like this that we had during this end of Summer harvesting. We'll definitely grow this next Summer (and plant it a bit sooner, this was coming in a bit late this year). They grew like crazy, LOVED the heat and humidity, and were very drought tolerant. A true Southern veggie!
We've pulled the plants up now, did that this weekend. More in upcoming posts about how we ate it...and how it went over with 2nd Man.
Anyone else like okra?
Does it normally grow crazy like this?
It originated in Africa and comes on like gangbusters in late summer. I slice it and freeze it and use it for gumbo. Some coat it in cornmeal or flour before freezing. Some of the larger ones can be sliced and marinated and cooked on the grill. It is also good pickled.
ReplyDeleteWell that would make sense for it to be so heat loving. We'll have to freeze some too. And while I didn't pickle this year, we'll grow it next year and do that. I love pickled okra. And grilling? Will look into that, thanks!!!
DeleteAbsolutely Love breaded okra.
ReplyDeleteHave noticed since the temperatures have turned a bit cooler that my pepper plants have really taken off and then having over 2 inches of rain over the weekend also helped.
The plants can produce for ten to 12 weeks. It grows and bears seed pods until frost, which quickly turns them black and kills them.
Start harvesting a few days after the okra blooms fade. At that point the seed pods should be soft and two to three inches long. Pick the pods at least every other day, as they quickly turn from tender to tough the bigger they grow. Handle okra gently. The pods bruise easily.
Remove old seed pods so they do not inhibit new pods from developing. For maximum yield, prune older limbs beneath the already harvested pods.
Do Not wash okra. Wet pods become slimy and mold quickly. Refrigerate dry okra in perforated plastic bags. Use within a few days before the pods' ridges and tips start to turn dark.
Freezing Okra:
http://www.hgtv.com/outdoors/gardens/garden-to-table/how-to-freeze-okra
Step by Step instructions / pictures on freezing:
http://pickyourown.org/okra_freezing.htm
LOVE this great info. Thank you so much. I wish I had known about the harvesting tips, I didn't do it exactly right, but of course, if i had, I might have had even more and we could barey keep up as it was, ha. I'll be prepared next year. :-)l
DeleteYou can't beat okra as a Southern plant. We had it all summer and love it. I am still babying mine because it is still blooming and producing, even though it has slowed considerably.
ReplyDeleteIt is so Southern isn't it? I cut ours down, more just to be done with that crop and because the plants were so huge I need the space for Fall stuff, ha. Will work on that next year, ha.
DeleteWow, your okra did fantastic! When it took off, it really took off. It does love our Texas heat!
ReplyDeleteThis will appeal to your canning interest - okra is really good pickled.
To extend okra’s growing season, you can cut it back to a couple of feet at this time of year - this will reinvigorate it and it will produce until the first frost.
45 Okra recipes: http://www.nola.com/food/index.ssf/2015/07/45_okra_recipes_from_pickled_a.html
DeleteThank you for this link, lotsa recipes. I have bought store bought pickled okra and love it. Will have to try it like that next year. And I didn't know I could cut it back like that. Will remember that next year.
DeleteNot a fan of eating Okra any any way, shape or form. But I do have a couple of the cutest Okra Santa ornaments! Google it :)
ReplyDeleteLOL, I totally understand, many people don't like it. I think my office is split, half like it half hate it, ha. Okra Santas? Oh I am SO off to google that. Hang on....
DeleteOH. MY. GOSH. THAT is a brilliant idea. Thanks!!!! Damn, now I'm sorry I cut it down, ha. AND I threw away the "too big" ones. Shoot!!!
i just harvested some this morning. they are so good just sliced in half with salt and pepper. i pickle them too! and of course....GUMBO!!!!
ReplyDeleteSliced in half, said and pepper and.....? Raw? Or cooked? We did roast some in the oven, I'll have a post up about that. We never made it to gumbo but that will be planned next season. This was sort of an experimental season to see how some things did. Okra goes into the CRAZY GROWING category, ha.
Deleteickety-blick! i have only had okra in gumbo and did i mention that i hate gumbo?!?!?!?! but i have so many southern friends who love it that i have to keep trying it. but still hate it! so slimey and blickety! but i am glad that you love yours and have such a good harvest. please share with us some of the recipes that you make with it and let us know how 2nd Man really feels about that slimey/goopy plant - bahahahah!
ReplyDeletesending love to you both! your friend,
kymber
Tell us how you really feel? LOL!!!!!! I understand, it's kind of a love/hate plant isn't it? I'll post up a couple things soon.
DeleteLove to you too!
Holy Cow that's some big Okra! I'm jealous.
ReplyDeleteHa it was huge. I am 5'9" and couldn't reach to the top to get them, had to pull it over to cut some. It was a happy plant in that spot for sure! We'll see what happens next season, ha.
DeleteI am sadly, an okra virgin. Please share recipes and pics. Would love to grow it sometime.
ReplyDeleteWhat? No okra ever? We'll I'll share some pics soon, and I would say at least try one plant sometime. I'm not sure what climates it doesn't do well in, but it does love heat, that's for sure. :-)
Deleteslice it really thin and fry it. It isn't slimy at all that way. I won't eat it boiled at all, but love it fried. The thinner you slice it the crispier it is. Catherine in south MS
ReplyDeleteThat's one way we did it, post coming soon on that. And yes, it's so good that way. And not slimy at all. Thanks!!!
DeleteIf it likes geat, I'm wondering if it will grow here in Utah. I've never had it. If no ones likes it, I'm sure my chickens will eat it.
ReplyDeleteHello!! I'm not sure how well it would grow but it would be worth a try just a spot for one plant. And yes, chickens do love it. :-) Thanks for stopping by!!!
DeleteI have okra envy! The deer loved ours all year, not one pod! Every new top growth was daintily trimmed every night.
ReplyDeleteReally? I guess ug it's inside the garden fence the deer haven't discovered it. Though we don't have a lot of deer, 2nd Family's dogs chase them off. I'm always torn on that. I'd like to see them in their habitat but I don't want all our plants eaten up, ha.
DeleteNever tried it but would love to. You should have kept the plant in and then harvest the dried seed pods to plant next year.
ReplyDeleteThanks, you should try it. You might like it!! And I bet no one is growing it over there, ha. I should have mentioned, I did save a few branches with large pods and they are hanging up drying. We'll see what happens!! :-)
DeleteGood man! Seed saving need to be more automatic like that. Each year I'm trying to save a bit more.
DeleteI'm not sure okra would do well in our area as our season is relatively short. I've actually only had it once and didn't mind it, but can't for the life of me remember how it was cooked which, from what I've heard, can make all the difference between yuck and yum when it comes to this particular veg.
ReplyDeleteYes, anything with moisture brings out the side of okra many don't like, the slimy side. But heat and/or oil work great. Fried I think is the best. Though I have to say, the moisture comment I said is not always accurate, the pickled okra is not slimy at all.
DeleteWell of course cardboard would taste good breaded and fried. Have only had okra in canned chicken gumbo soup. Not a fan. But good for you!
ReplyDeleteHA!!!!! That made me laugh. I take it you don't like it in ANY form, ha. I understand....it's a polarizing veggie for sure. :-)
DeleteIt is an amazing plant. I Dried extra okra pods and turned them into little Santa Christmas tree ornaments.
ReplyDelete