Deleted
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Okra
Feb 16, 2011 5:49:19 GMT -5
Post by Deleted on Feb 16, 2011 5:49:19 GMT -5
Thanks moodene. I'm not a very imaginative cook. Most of my garden produce gets cooked on my indoor grill.
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Okra
Feb 24, 2011 14:16:08 GMT -5
Post by sorellina on Feb 24, 2011 14:16:08 GMT -5
Ciao all-
I just started a few cells of Red Velvet Okra. I was hoping to get Star of David also, but I think I may have some Clemson Spineless if these don't work.
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adobo
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Okra
Feb 24, 2011 19:08:13 GMT -5
Post by adobo on Feb 24, 2011 19:08:13 GMT -5
Is there a difference between red burgundy and red velvet?
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Deleted
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Okra
Mar 15, 2011 18:45:20 GMT -5
Post by Deleted on Mar 15, 2011 18:45:20 GMT -5
My Jing Orange Okra seeds came!! Now I have 4 kinds of okra to plant..
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nolika
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Tomato Junkie
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Okra
Mar 16, 2011 2:22:14 GMT -5
Post by nolika on Mar 16, 2011 2:22:14 GMT -5
When should I put my okra seeds into pots if I plant to plant them outside in mid to late May?
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Deleted
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Okra
Apr 7, 2011 11:46:39 GMT -5
Post by Deleted on Apr 7, 2011 11:46:39 GMT -5
I grow the Aunt Hattie's Red, If you don't like to eat it you can dry the pods and they are really pretty in dried arrangments or for centerpieces , I love fried and pickled and grilled- Drizzle with a little olive oil and sprinkle with your favorite BBQ seasoning or dry rub and grill! Yummy!
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Okra
Apr 8, 2011 7:42:38 GMT -5
Post by sorellina on Apr 8, 2011 7:42:38 GMT -5
Ciao all-
Erwin, it's my understanding that Red Velvet has a bit of fuzz on the pods and Burgundy does not have that. I'm not an okra snob, so I can't tell you if there's a difference in flavour, though. My hopes and expectations are that I'm able to have a decent crop in my climate and maybe make a gumbo or something with them!
Nolika, mine have been inside and growing for some time now. They're about 8" tall or so and I plant out at the same time you do. I need all the season extending I can get with them.
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nolika
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Okra
Apr 9, 2011 14:13:33 GMT -5
Post by nolika on Apr 9, 2011 14:13:33 GMT -5
Sorellina, I planted some seeds of different okra varieties , including 'Red Burgundy' you sent me. It took much longer to sprout than other varieties and when it did, I knew right away it wasn't Okra at all! It is a vine of some sort, do you have any flower or veggie vines in your seed collection? The seeds look very similar to the ones of okra but are a bit reddish and flattened on both sides. I'll take a picture of both the seeds and the seedling tomorrow, and I hope we can solve the mystery
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adobo
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Okra
Apr 11, 2011 4:41:20 GMT -5
Tollie likes this
Post by adobo on Apr 11, 2011 4:41:20 GMT -5
Ciao all- Erwin, it's my understanding that Red Velvet has a bit of fuzz on the pods and Burgundy does not have that. I'm not an okra snob, so I can't tell you if there's a difference in flavour, though. My hopes and expectations are that I'm able to have a decent crop in my climate and maybe make a gumbo or something with them! Nolika, mine have been inside and growing for some time now. They're about 8" tall or so and I plant out at the same time you do. I need all the season extending I can get with them. thanks for the clarification Julliana. here is my Hill Country
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Okra
Apr 17, 2011 17:05:30 GMT -5
Post by Vinny on Apr 17, 2011 17:05:30 GMT -5
I'm growing some Harlow's Homestead okra this year. First year gardening this was one of the first things to show up out of the ground, which has me very excited. I love fried okra so it was one of the first things I thought to plant. Does anyone have a really good gumbo recipe, that's the other thing I really love okra in but it's been a while since I've attempted a gumbo.
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Deleted
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Okra
Apr 19, 2011 13:12:06 GMT -5
Post by Deleted on Apr 19, 2011 13:12:06 GMT -5
I love this okra and I have not ate any yet! My Hill country Okra are doing pretty good! I can't wait. So this is what they look like? Great Picture!
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Okra
Apr 19, 2011 18:14:59 GMT -5
Post by sorellina on Apr 19, 2011 18:14:59 GMT -5
Wow, Iva, that's weird - I can't imagine what else it would be since all of my okra is together and I've only saved that one type. I guess it's possible that I mis-labelled a packet - I do make mistakes! Hopefully, your photo will enlighten us. Sorry about that!
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nolika
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Okra
Apr 20, 2011 2:13:50 GMT -5
Post by nolika on Apr 20, 2011 2:13:50 GMT -5
I figured it out! It's Sweet Peas!!!
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Okra
Apr 17, 2014 16:13:17 GMT -5
Post by bestofour on Apr 17, 2014 16:13:17 GMT -5
I'm planting okra this year. DLD you'll be getting an invitation to dinner. I'm going to tell you something you won't believe...my son in law does not like tomatoes. He will tolerate tomato based spaghetti sauce but only if he's eating some place where there isn't anything else.
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Post by Laura_in_FL on Apr 17, 2014 18:09:27 GMT -5
I sowed some Red Burgundy okra seeds indoors (because their bed isn't ready yet). I put them in dirt Tuesday morning. Now it's Thursday evening and I am seeing a the backs of them pushing through the surface already!
I do have them under nice warm lights, which are keeping the soil temp between 85F and 90F. I expected them to sprout quickly, but I was expecting more like 5 days instead of 2!
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whistech
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Post by whistech on Apr 17, 2014 20:01:10 GMT -5
Laura, the only way I can get okra to sprout that fast is soaking the seeds for two or 3 days. Much longer than that and they try to sprout in the soaking water. Don't ask me how I know.
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Post by daylilydude on Apr 18, 2014 8:46:53 GMT -5
I'm planting okra this year. DLD you'll be getting an invitation to dinner. I'm going to tell you something you won't believe...my son in law does not like tomatoes. He will tolerate tomato based spaghetti sauce but only if he's eating some place where there isn't anything else. bestofour... I believe it... lol I don't care much for raw tomatoes either , ask anyone here, they know the only way I'll eat them is if they are cooked in some way or another... Hmmm... okra for dinner... will there be bacon in there somewhere
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Okra
Apr 18, 2014 17:30:26 GMT -5
Post by bestofour on Apr 18, 2014 17:30:26 GMT -5
I'm going to direct sow my okra and see what happens.
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Okra
Apr 19, 2014 9:27:10 GMT -5
Post by Laura_in_FL on Apr 19, 2014 9:27:10 GMT -5
That's how I usually do it, and it's how I will be planting the Clemson Spineless okra (probably next week).
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swamper
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Okra
Apr 19, 2014 9:41:14 GMT -5
via mobile
Post by swamper on Apr 19, 2014 9:41:14 GMT -5
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Okra
Apr 19, 2014 13:37:52 GMT -5
Post by Laura_in_FL on Apr 19, 2014 13:37:52 GMT -5
42 days is fast for okra! Please let us know how it performs and tastes. (I don't really need early okra here in my long growing season, but it's always good to get tasty food sooner. )
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swamper
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Okra
Apr 19, 2014 21:30:20 GMT -5
Post by swamper on Apr 19, 2014 21:30:20 GMT -5
i've always found that okra needs to be picked daily, maybe the early varieties get tougher quicker. I've always been more diligent about growing than harvesting.
tempura, steamed then marinated, or gumbo, all delicious by me.
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Okra
Apr 20, 2014 16:36:42 GMT -5
Post by bestofour on Apr 20, 2014 16:36:42 GMT -5
swamper, I think okra does need to be cut daily if you want to keep it producing. Last time we had it in our garden we weren't diligent about cutting it either. I'm hoping to be motivated to do better this year.
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Deleted
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Post by Deleted on May 6, 2014 14:18:54 GMT -5
If I may... this is how I cook at and it's great. I don't bother with the ziploc bag, I just put the cut okra in a bowl, dump some cornmeal on it, stir it up, and then put it in the hot oil using a slotted spoon so that the extra cornmeal is sifted out. www.foodnetwork.com/recipes/alton-brown/wet-fried-okra-recipe.htmlHe also has a "dry fried okra recipe": www.foodnetwork.com/recipes/alton-brown/dry-fried-okra-recipe.htmlbut I like the wet one because the "slime" that gets activated by the water makes a nice batter when mixed with the cornmeal. I also think the cooling rack over a pan is fussy - I just put it in a bowl lined with a paper towel like my grandmother always did.
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desertrat
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Okra
May 20, 2014 15:28:46 GMT -5
Post by desertrat on May 20, 2014 15:28:46 GMT -5
The first okra I grew was Clemson spineless and it was okay unless you let it go 1 day too long then it was inedible. Next I tried burgundy and to me it tasted better and didn't get tough as fast as Clemson, my 4 yr old granddaughter at it right off the plant. Last year I got Stewart's Zeebest and it was great, it can get to 6 or 7 inches long without getting tough. I did have terrible time getting it to germinate direct seeded, it took almost 2 months to come up and that's here in desert heat. I finally soaked some seeds and planted them when they started to sprout, it's probably the only one I'll grow now. I like them fried, grilled and especially pickled.
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Okra
May 27, 2014 20:02:29 GMT -5
Post by daylilydude on May 27, 2014 20:02:29 GMT -5
whistech, so soaking the seeds will help in getting them started a little sooner... is this tempered water or just right out of the tap?
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Okra
Jul 13, 2014 23:14:17 GMT -5
Post by bestofour on Jul 13, 2014 23:14:17 GMT -5
DLD I use tap water.
My okra plants are less than 2 feet tall, no flowers, but I'm cutting okra pods tomorrow. I've never had pods on such short plants without flowers. Does this mean my okra season will be short this year?
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tntiger
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Okra
Jul 14, 2014 6:07:48 GMT -5
Post by tntiger on Jul 14, 2014 6:07:48 GMT -5
I grow Okra - it's one of my favorite summer foods. I've grown Clemson Spineless but switched to all Cow Horn okra this year. Cow Horn is another variety that stays tender even after the pods get big.
I direct sow it and it comes up when it's warm enough and it doesn't do much until the temperatures get to the mid 80's. Once we hit 90 it takes off and starts pumping out flowers and pods.
We like it grilled or stewed with tomato and onion. The trick to good stewed okra is to cook it until the "slime" goes away. By this time it's a little dryer and it takes on an almost nutty taste - it's delicious! And yes, of course it goes into gumbo where it thickens the broth. My cajun husband and in-laws make fabulous gumbo and you won't even notice the okra but you'd miss it if it wasn't there.
Fried is nice too but we don't fry (we're terrible at it) so we just grill or stew it!
My okra is finally starting to produce. I hope I get enough to enjoy all summer while also filling up the freezer!
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elliemater
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Okra
Jul 14, 2014 10:43:06 GMT -5
Post by elliemater on Jul 14, 2014 10:43:06 GMT -5
CAUSE YOU IN DA SOUTH, DUDE!
Put them (sliced) into your chicken and sausage gumbo right near the end of the cooking, don't let it boil, and they will NOT be slimy...just tender. If you boil a soup with okra in it, the broth will get thickened in a gooozy way.
Or slice, dip them in buttermilk, and deep fry them for a CRUNCHY non-slimy treat!
Even my daughter will eat them these ways.
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elliemater
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Okra
Jul 14, 2014 10:51:33 GMT -5
Post by elliemater on Jul 14, 2014 10:51:33 GMT -5
I grow Okra - it's one of my favorite summer foods. I've grown Clemson Spineless but switched to all Cow Horn okra this year. Cow Horn is another variety that stays tender even after the pods get big. I direct sow it and it comes up when it's warm enough and it doesn't do much until the temperatures get to the mid 80's. Once we hit 90 it takes off and starts pumping out flowers and pods. We like it grilled or stewed with tomato and onion. The trick to good stewed okra is to cook it until the "slime" goes away. By this time it's a little dryer and it takes on an almost nutty taste - it's delicious! And yes, of course it goes into gumbo where it thickens the broth. My cajun husband and in-laws make fabulous gumbo and you won't even notice the okra but you'd miss it if it wasn't there. Fried is nice too but we don't fry (we're terrible at it) so we just grill or stew it! My okra is finally starting to produce. I hope I get enough to enjoy all summer while also filling up the freezer! We don't eat much fried food because it tends to bother my stomach overall...but an easy way to fry these is to use a medium to small saucepan, only 1/3 to 1/2 filled with oil. Drop a little cube of bread into the oil. Heat the oil over a medium flame (or electric setting)...it will take time...until the piece of bread is bubbling and browns. The oil is ready then. Take the bread out and fry your okra, just maybe 1/3 cup's worth at a time. Don't overload the oil and the temps won't drop too much. (Oil that is not hot enough = greasy food) Stir the okra around in the oil now and then, and let them get nicely browned before removing to drain.
I have one of those basket immersion fryer thingies but it takes so much oil and is such a pain to clean that I would only use it if I were frying things for a gathering/party. The small pot works better, easier.
We don't use the okra to thicken the gumbo because it's an oozy thickening we're not fond of. I make the roux just a caramel color rather than taking it to copper penny or chocolate and that thickens it well. The darker the roux, the thinner the gumbo. I still put okra in the gumbo, I just don't let it boil hard.
Umm...I just realize that I gave you a bunch of unsolicited opinion...of course it is only the way we've done things as taught by Grannie Dauzat and I am sure she had her own ways of doing things, not everyone will like.
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