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In the past, okra was a vegetable I would only look at and preferred to not eat or touch. Seemed way to slimy to me. I changed my mind the day I was served some fried okra.

And, so, last spring I seeded some okra and was absolutetly enthralled with its beauty.

Morning garden walks are always a delight to me, and seeing the flowering pods of the okra made it extra special. Indeed, okra is lovely to look at.


It's that time of year again, here, in the AZ desert to seed okra and so a few Monday's ago, several farm volunteers came by to specifically seed okra in starter pots. And just look what's coming up in those little seed pots - okra!

All because of fried okra, I have a new Twitter friend who is all about food and wine and she posted this yummy fried okra here.

Are you planting okra this season and if so, how about some favorite recipes!

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Comment by Jeff on May 17, 2010 at 5:55pm
Okra does GREAT in the Phoenix summer. Water well, and be ready to harvest twice daily in July/August.

Roll moist radially sliced okra in cornmeal and panfry lightly in oil. Yummy and non-slimy. And good for you.
Comment by QuebecGirl on May 9, 2010 at 6:24pm
My dog just ate up all my 2 iches high plants. I get to start again tomorrow. I am just very happy that I can still plant them this time of the year, the options are getting slim!
Comment by Michael and Lylah Ledner on May 9, 2010 at 4:11pm
Me too Nick.
Comment by Linda AZ on May 9, 2010 at 3:24pm
Nick, it does love sun and heat. But there is heat from the sun, and then living on it :-) I'll be interested to see if it handles the heat of that west facing wall. Although this morning, they each had 2 new leaves so I'm thinking it is coming along well. :-)
Comment by Nick Marce on May 9, 2010 at 10:19am
My okra is about 4 inches tall too, and in a high sun area (my front yard with east, south, west full exposure. I thought okra loved sun and heat?
Comment by Michael and Lylah Ledner on May 8, 2010 at 8:15pm
Oh Linda...I love the education! Thanks! My plants are still itsy bitsy....those pics were last years :-)
Comment by Linda AZ on May 8, 2010 at 6:39pm
Since I'm from the South, okra comes under staple food. I have six plants in now (Clemson Spineless) and they're about 4-5 inches tall at this point. They're in a tough, high sun area so we'll see how they do.

Okra "slime" is necessary for thickening things like gumbo. If you want a cooked okra side dish that doesn't have that slime, well reduces it anyway, make as few cuts as possible -- i.e. diced okra would yield a whole lot more slime than just splitting it lengthwise. You can double cook it as well to reduce slime -- like pan frying lightly and then baking for a few.
Comment by Nick Marce on May 6, 2010 at 4:33pm
I read somewhere that while cooked okra is quite "slimy" - raw okra (in a salad perhaps) is quite crunchy and delicious. I plan to try some raw, as I have three plants and I dislike the slimy texture when cooked. Deep fried is another issue all together... Breading and deep frying something almost always makes it good. :)
Comment by Jon Ray on May 5, 2010 at 10:10pm
Originally from Texas, I miss Southern Fried Okra! So this year, I have Okra in my garden.
Comment by grrlscout on May 5, 2010 at 1:17pm
grrlscout :c )

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