Mines finally coming on I picked 5 or 6 pods today 🤣 hopefully others will produce but I'm bout tired of my garden right now...thats a nice batch marsh
I’m getting a 5 gallon bucket full every other day and have been for the past month. It’s really starting to produce more now and covered with blooms. Bring your bucket and help yourself.
We grilled some okra the other night. We cut both ends off the pods, tossed them in olive oil and seasoned well with kosher salt and black pepper. Grilled them until they had a nice char. They were good.
We grilled some okra the other night. We cut both ends off the pods, tossed them in olive oil and seasoned well with kosher salt and black pepper. Grilled them until they had a nice char. They were good.
Why cut the ends off? The pointy tip eats good and the other end is a good handle. Grilled is better than fried.
We grilled some okra the other night. We cut both ends off the pods, tossed them in olive oil and seasoned well with kosher salt and black pepper. Grilled them until they had a nice char. They were good.
Why cut the ends off? The pointy tip eats good and the other end is a good handle. Grilled is better than fried.
I'm not sure why she cut the ends off. I would have left them. She washed and trimmed them. I did the rest.
We grilled some okra the other night. We cut both ends off the pods, tossed them in olive oil and seasoned well with kosher salt and black pepper. Grilled them until they had a nice char. They were good.
Grilled okra and baked okra are my favorites. I don’t cut the ends off though.
It’s called Red Burgandy and it turns green when you cook it. Not quite as slimy and a little sweeter taste. Really good variety to pick small and pickle. It’s very prolific. That means it makes a lot.
My row of okra has really been tiring it on the past 2 weeks. Some of the stalks are about 1.25” diameter. I don’t recall ever having any stalks that large.
It’s called Red Burgandy and it turns green when you cook it. Not quite as slimy and a little sweeter taste. Really good variety to pick small and pickle. It’s very prolific. That means it makes a lot.
Slime is the best part. I saw a shat load of it growing on co rd 15 in Chilton county yesterday. If I had the time i wouldnt mind having a row. Farmers markets is where I get mine sometimes.
It’s called Red Burgandy and it turns green when you cook it. Not quite as slimy and a little sweeter taste. Really good variety to pick small and pickle. It’s very prolific. That means it makes a lot.
Slime is the best part. I saw a shat load of it growing on co rd 15 in Chilton county yesterday. If I had the time i wouldnt mind having a row. Farmers markets is where I get mine sometimes.
I heard once that if you put the okra in a skillet over high heat for a couple minutes, then stir in a couple tablespoons of white vinegar with it, you could boil or fry it slime free.
I spent summers as a kid on the farm with my grandparents and my Grandfather truck farmed. Good gawd I hated Okra.He would have kicked my arse if I cut any as large as those.His clients liked them young and tender.