Price on Okra
minirose1
15 years ago
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kydaylilylady
15 years agominirose1
15 years agoRelated Discussions
Quarts of Pickled Okra?
Comments (7)Nancy, my plants are already giving out. (sigh) I think they don't like Michigan as well as they like your place, but I've gotten 6 half pints out of a 20 foot row, so it's better than nothing and enough for Elery. We got down to 34F a couple of nights ago but this week we're back in the 70s with lows in the 40s. Maybe the okra isn't liking the cool nights. I did pierce the okra for the last 4 jars, and they all floated a bit, but when I let them sit, they drop down, it takes a week or so. I'm hoping to get one more batch of 2 half pints before the plants give up altogether. No one here grows okra, so I'm kind of an anomaly, I guess. Maybe because it doesn't do that well? The flowers are beautiful, too! Annie...See Moreokra pods
Comments (31)I don't know if anyone is interested but has anyone looked up the origin of Louisiana Green Velvet Pod okra? It was developed for Campbell's Soup Co. by L.S.U. to go into their canned Gumbo & soup back during the early 50's. Louisiana Green Velvet Pod has some interesting make up. It has Clemson Spineless, Cow horn & Mammoth Green Pod among a few others. It was developed to stay tender longer than existing types so that Campbell's could have a longer harvesting time. Though some like Clemson Spineless & Stewarts Zeebest It is hard to beat Louisiana Green Velvet Pod. As it produces well and will stay tender while other okra types tend to get tough while still very short. But I am a fan of Louisiana Green Pod Okra....See MoreThe Fried Okra Follies
Comments (43)Annie, I can't tell from the ingredients you listed, and directions, just what type of okra dish you were trying for. I've never heard of a Gumbo dish that called for frying the chicken (or whatever other meat or seafood you might use) first. It does sound good, though. But to cut the sliminess of the okra, you need some sort of acid. Hence the tomatoes in Gumbo, and most other Cajun or Creole dishes that have okra in them. Another way I like to prepare it, is to steam it, over water, seasoned with lemon pepper. Or saute in a little butter, again with lemon pepper. As long as the okra stays whole, it will not be slimy, and if one of them does pop open, the lemon cuts the slime. When someone mentioned bacon grease, it brought to mind Grandma's favorite way to cook it. Fry diced bacon until crisp, remove from pan. Cut okra ainto about 1/2 inch pieces, shake in a bag with corn meal. Dump into the hot bacon grease. Stirring often, fry until done. (Tender, kind of brown & crispy) Add bacon back into it and stir, & serve. It's great....See MoreKeep a close watch on your okra
Comments (5)I do not have okra plants, but I have okra in the freezer, and so I think I am safe. I normally buy it at a Farmers' Market, and I hope those farmers do not get raided, as I would not want my supply to be diminished - it might raise the price. I've seen opium poppies growing here and in San Francisco in people's front yards, and I used to grow them myself (only in the back yard) - mainly for the beautiful flowers, but I also used the seeds in cooking, which would be dangerous if I ever had to take a drug test. I have no idea how to harvest opium, however. Lars...See Morejrslick (North Central Kansas, Zone 5B)
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