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Okra
Dec 24, 2010 0:32:12 GMT -5
Post by daylilydude on Dec 24, 2010 0:32:12 GMT -5
WHY?
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rintintin
Pro Member
Posts: 150
Joined: December 2010
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Okra
Dec 24, 2010 18:44:56 GMT -5
Post by rintintin on Dec 24, 2010 18:44:56 GMT -5
'Cause it's good, and it will always give a crop in the hot/humid south.
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Okra
Dec 30, 2010 19:18:55 GMT -5
Post by hairymooseknuckles on Dec 30, 2010 19:18:55 GMT -5
I grow many types. Alabama Red, Aunt Heddies Red, Burmese, Lousiana Green Velvet, Clemson Spineless, my families Long and short pod types,
What does everyone else grow?
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Okra
Dec 30, 2010 19:47:43 GMT -5
Post by daylilydude on Dec 30, 2010 19:47:43 GMT -5
LOL!... I just can't eat them, dems nasty in my book, but I really wish I could as they grow really great in the south.
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Barton
Junior Member
Zone 6a-ish Lake Erie influenced climate
Posts: 70
Joined: December 2010
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Okra
Dec 30, 2010 19:48:16 GMT -5
Post by Barton on Dec 30, 2010 19:48:16 GMT -5
I'm in NE Ohio. What variety would you suggest up here?
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Deleted
Posts: 0
Joined: January 1970
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Okra
Dec 31, 2010 16:06:20 GMT -5
Post by Deleted on Dec 31, 2010 16:06:20 GMT -5
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Okra
Dec 31, 2010 16:22:41 GMT -5
Post by daylilydude on Dec 31, 2010 16:22:41 GMT -5
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Okra
Dec 31, 2010 17:30:30 GMT -5
Post by bluelacedredhead on Dec 31, 2010 17:30:30 GMT -5
Little tiny baby ones (like 1" max), dredged in flour and deep fried. It just doesn't get any better than that!
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Trudi
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Posts: 108
Joined: December 2010
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Okra
Dec 31, 2010 20:46:21 GMT -5
Post by Trudi on Dec 31, 2010 20:46:21 GMT -5
I can't stand them either, but they do make some very pretty flowers. It's a hibiscus.
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Okra
Dec 31, 2010 21:38:13 GMT -5
Post by coppice on Dec 31, 2010 21:38:13 GMT -5
Blue just pass the serving dish over here.
You can't have what you don't want.
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rintintin
Pro Member
Posts: 150
Joined: December 2010
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Okra
Jan 1, 2011 3:18:50 GMT -5
Post by rintintin on Jan 1, 2011 3:18:50 GMT -5
Or stewed with tomatoes & onion (plus some hot peppers). mmm!
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Deleted
Posts: 0
Joined: January 1970
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Okra
Jan 8, 2011 8:51:12 GMT -5
Post by Deleted on Jan 8, 2011 8:51:12 GMT -5
I'm in NE Ohio. What variety would you suggest up here? None of them. They really need the heat of the south to do well. I tried to grow some one year. Fruits didn't get very big. Or very many. Frosted before they were ready to pick.
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adobo
Pro Member
Joined: Dec 2010
Posts: 255
Joined: January 2011
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Okra
Jan 12, 2011 5:43:48 GMT -5
Post by adobo on Jan 12, 2011 5:43:48 GMT -5
I grow okras as ornamental plants. My favourite is Hill country. I eat only the green ones. the colored ones are too pretty to eat.
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Okra
Jan 12, 2011 5:49:25 GMT -5
Post by daylilydude on Jan 12, 2011 5:49:25 GMT -5
Has anyone got pictures of the flowers?
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adobo
Pro Member
Joined: Dec 2010
Posts: 255
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Okra
Jan 12, 2011 5:55:31 GMT -5
Tollie likes this
Post by adobo on Jan 12, 2011 5:55:31 GMT -5
here's mine:
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Deleted
Posts: 0
Joined: January 1970
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Okra
Jan 12, 2011 6:24:05 GMT -5
Post by Deleted on Jan 12, 2011 6:24:05 GMT -5
I like okra fried or in stews/gumbo. Don't care for it boiled by itself though. My daughter loves it pickled, although I have never tried pickled okra. Will be growing Hill Country Red and Burgundy this year. On a side note, I am going to try to secure some seed from a friend up the road. He has okra seed that has been saved & handed down through the family since they first colonized this area around 1800! Didn't even realize he had it until a friend told me that he had given some okra to her that was huge but to her amazement was still tender. Sounds like Fife Creek Cowhorn, but not sure.
Steve
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grapenut
Pro Member
Posts: 146
Joined: December 2010
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Okra
Jan 13, 2011 6:54:53 GMT -5
Post by grapenut on Jan 13, 2011 6:54:53 GMT -5
If you don't like Okra, there is always Sassafras leaves! I wish I knew how to spell it , but something like Felie? ever hear the Hank Williams song?Gonna have Big Fun On The bayou!...Feli gumbo was Sassafras leaves...and yes I know I spelled a few words wrong.
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Okra
Jan 13, 2011 12:23:50 GMT -5
Post by txdirtdog on Jan 13, 2011 12:23:50 GMT -5
Grape, it is spelled file, I have seen it spelled many times with an accent mark over the E. I have also seen it spelled many other ways (fillet, etc.) No self-respecting gumbo is seen without it. I sometimes grow Clemson spineless. Sliced, battered and fried is ok. DW started making it in an Indian (as in India) spice mix that was pretty good. I really do not like it boiled.
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Deleted
Posts: 0
Joined: January 1970
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Okra
Jan 21, 2011 20:01:27 GMT -5
Post by Deleted on Jan 21, 2011 20:01:27 GMT -5
Yum Yum. I just steam them till tender in a little water. The sliminess doesn't bother me.
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adobo
Pro Member
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Posts: 255
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Okra
Jan 22, 2011 9:28:21 GMT -5
Post by adobo on Jan 22, 2011 9:28:21 GMT -5
fry them tempura style. yummy. is it normal thared burgundy reverts back to green when cooked.
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adobo
Pro Member
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Posts: 255
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Okra
Jan 25, 2011 23:22:32 GMT -5
Post by adobo on Jan 25, 2011 23:22:32 GMT -5
another okra flower...
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Deleted
Posts: 0
Joined: January 1970
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Okra
Feb 5, 2011 11:36:03 GMT -5
Post by Deleted on Feb 5, 2011 11:36:03 GMT -5
Why? cuz I will tell you why.LOL...the flowers are very pretty,save the pods to make more plants, and eat the pods..by the way, I cannot eat them..they donot agree with my tummy but I grow them alot for my family here..in this black gumbo soil composted with leaves,chicken manure and whatever other stuff I can put in there in my LONG hot summer..lol..
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okiedrifter
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Posts: 127
Joined: February 2011
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Okra
Feb 12, 2011 9:42:51 GMT -5
Post by okiedrifter on Feb 12, 2011 9:42:51 GMT -5
I love em fried....with hot peppers and fried green tomatos and squash mmm mmm good.....aint gonna eat emmm boiled no way to slimy....
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time2bee
Junior Member
Posts: 19
Joined: February 2011
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Okra
Feb 12, 2011 10:49:49 GMT -5
Post by time2bee on Feb 12, 2011 10:49:49 GMT -5
Love em fried, too. We enjoyed okra so much last year that we plan to triple (at least) the plants this spring.
This year I'm planning to try Hill Country Red and I'm wanting to put some in a flower bed in my front yard as well. They look so pretty in the pictures that I can't resist having a little harvest going in the front as well. I'm also wondering how Hill Country red would look mixed with fish peppers. An edible ornamental thing going.
Then, of course, gotta have the Clemson Spineless...
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Deleted
Posts: 0
Joined: January 1970
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Okra
Feb 12, 2011 15:31:23 GMT -5
Post by Deleted on Feb 12, 2011 15:31:23 GMT -5
I am hoping to get some Jing orange okra I hope in a week or so..they came from a trade...my hubby likes okra mixed with peppers and tomatoes...he says..yummy
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Deleted
Posts: 0
Joined: January 1970
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Okra
Feb 14, 2011 19:27:36 GMT -5
Post by Deleted on Feb 14, 2011 19:27:36 GMT -5
Tweed, I am growing Hill Country Red also, along with Burmese and Emerald. Modene, how does your hubby cook the okra, tomatoes and peppers? I see a lot of people like okra and tomato. Wonder- ing how that is cooked?
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okiedrifter
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Posts: 127
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Okra
Feb 14, 2011 20:46:46 GMT -5
Post by okiedrifter on Feb 14, 2011 20:46:46 GMT -5
I cook a mixture of sliced okra sliced yellow squash,onions and chunked green tomatos dip in an egg and milk wash and coat in a jalapino corn bread mix and fry till golden brown....this is a favorite at home and at camp....warning if you make this people will start to steal your green tomatos to fry....
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Deleted
Posts: 0
Joined: January 1970
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Okra
Feb 14, 2011 20:59:11 GMT -5
Post by Deleted on Feb 14, 2011 20:59:11 GMT -5
I grow around ten varieties last summer. This year I will grow Cowhorn, Hill Country Red and Beck's Gardenville for sure. And probably another 4-5 varieties. I will post them later after I have firmed up the list some. I like okra about any way. Grilled, breaded and deep fried, cooked with tomatoes and onions and just fresh. I eat them just like I eat a carrot. I freeze some whole and some I slice up to use later with tomatoes. Jay
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Deleted
Posts: 0
Joined: January 1970
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Okra
Feb 14, 2011 22:24:41 GMT -5
Post by Deleted on Feb 14, 2011 22:24:41 GMT -5
I cook the stuff for him..lol..I cut up the whatever kind of hot pepper he decides to eat with the okra n tomatoes. I cook the peppers in little bit of bacon grease to soften them up. Then add the okra..I cook all this on low heat. Then I add the tomatoes to the okra n peppers. I put diff kinds of seasonings everytime I cook this stuff to keep him from getting bored with the same o same o flavor. Sometime I will add chopped onions with the peppers to cook both down then add okra n tomatoes..lol..
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adobo
Pro Member
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Posts: 255
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Okra
Feb 16, 2011 5:05:48 GMT -5
Post by adobo on Feb 16, 2011 5:05:48 GMT -5
are there any other colors of okra out there aside from green(common), red(red burgundy) and green-red(hill country) colors?
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