Comments on: the Okra itch http://www.growingfoodandkids.com/2009/08/the-okra-itch/ Gardening, harvesting, cooking and preserving with kids in tow Tue, 13 Dec 2011 10:04:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nancy Mann Jackson http://www.growingfoodandkids.com/2009/08/the-okra-itch/comment-page-1/#comment-62 Nancy Mann Jackson Mon, 24 Aug 2009 03:14:40 +0000 http://www.growingfoodandkids.com/2009/08/the-okra-itch/#comment-62 Megan, thank you for reading and commenting! Yes, there's so much more to say about okra, from the unique flower to the right time to pick. Might have to do another post on it sometime! Thanks for the reminders. Megan, thank you for reading and commenting! Yes, there’s so much more to say about okra, from the unique flower to the right time to pick. Might have to do another post on it sometime! Thanks for the reminders.

]]> By: Megan (FriedOkra) http://www.growingfoodandkids.com/2009/08/the-okra-itch/comment-page-1/#comment-53 Megan (FriedOkra) Thu, 20 Aug 2009 20:18:15 +0000 http://www.growingfoodandkids.com/2009/08/the-okra-itch/#comment-53 Oh, you are speaking my language! I think it goes without saying that my favorite way to eat okra is fried, but it's also surprisingly delicious pickled, just like a cucumber. I don't see a photo here, but okra's predecessor on the plant is a pretty yellow flower with a purple-ish center - a unique blossom for an equally unique vegetable. Next to the magnolia and azalea blossoms, it's the bloom I most closely associate with home (South Carolina). Okra doesn't grow well up here in the Midwest, and sadly the few little pods I've been able to find at my local farmers market have generally been allowed to get way too big and mature, which renders them virtually unchewable, no matter how they're prepared. If anyone reading this decides to grow and try okra for the first time, make sure you don't allow it to get bigger around or longer than the average adult thumb, or you're not going to get a good, true okra experience. Last thing, I promise: Dried okra pods, wired onto floral picks, make natural and striking addition to colorful fall floral arrangements. (Sorry for the novel. Clearly the topic of okra's very near and dear to my heart. Ahem.) Oh, you are speaking my language!

I think it goes without saying that my favorite way to eat okra is fried, but it’s also surprisingly delicious pickled, just like a cucumber. I don’t see a photo here, but okra’s predecessor on the plant is a pretty yellow flower with a purple-ish center – a unique blossom for an equally unique vegetable. Next to the magnolia and azalea blossoms, it’s the bloom I most closely associate with home (South Carolina).

Okra doesn’t grow well up here in the Midwest, and sadly the few little pods I’ve been able to find at my local farmers market have generally been allowed to get way too big and mature, which renders them virtually unchewable, no matter how they’re prepared. If anyone reading this decides to grow and try okra for the first time, make sure you don’t allow it to get bigger around or longer than the average adult thumb, or you’re not going to get a good, true okra experience. Last thing, I promise: Dried okra pods, wired onto floral picks, make natural and striking addition to colorful fall floral arrangements.

(Sorry for the novel. Clearly the topic of okra’s very near and dear to my heart. Ahem.)

]]> By: Donnelly http://www.growingfoodandkids.com/2009/08/the-okra-itch/comment-page-1/#comment-52 Donnelly Thu, 20 Aug 2009 13:46:41 +0000 http://www.growingfoodandkids.com/2009/08/the-okra-itch/#comment-52 Let me know what you think! My brother, the gardener, clued us in to this method. It really is good. Let me know what you think! My brother, the gardener, clued us in to this method. It really is good.

]]> By: Nancy Mann Jackson http://www.growingfoodandkids.com/2009/08/the-okra-itch/comment-page-1/#comment-50 Nancy Mann Jackson Wed, 19 Aug 2009 17:39:19 +0000 http://www.growingfoodandkids.com/2009/08/the-okra-itch/#comment-50 We'll forgive you for the fried okra thing because you offered this great idea. I've heard others say roasted okra is delicious but I haven't tried it myself. I'll have to give it a try this week. Thanks! We’ll forgive you for the fried okra thing because you offered this great idea. I’ve heard others say roasted okra is delicious but I haven’t tried it myself. I’ll have to give it a try this week. Thanks!

]]> By: Donnelly http://www.growingfoodandkids.com/2009/08/the-okra-itch/comment-page-1/#comment-49 Donnelly Wed, 19 Aug 2009 17:17:40 +0000 http://www.growingfoodandkids.com/2009/08/the-okra-itch/#comment-49 My husband says I'm betraying my southern heritage by saying this, but here it is: I do not like fried okra. I don't like boiled or stewed okra either (sorry Nancy). But I do like it roasted or baked in the oven. It's very easy. Toss whole okra in a bowl with olive oil and whatever spice you like, then put them on a baking sheet in a single layer. Cook in the oven at 350 for about 30-40 minutes, tossing every now and then. Delicious! My husband says I’m betraying my southern heritage by saying this, but here it is: I do not like fried okra. I don’t like boiled or stewed okra either (sorry Nancy). But I do like it roasted or baked in the oven. It’s very easy. Toss whole okra in a bowl with olive oil and whatever spice you like, then put them on a baking sheet in a single layer. Cook in the oven at 350 for about 30-40 minutes, tossing every now and then. Delicious!

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