Okra

[johninfla]

Hi Holly,

I bet you guys and gals thought I had dropped off of the face of the Earth! I have started a second job to pay off some bills (and maybe get out of debt eventually) and so haven't had much computer time BUT I finally can catch up a little today.

It's amazing the difference in seasons....I've already collected my okra seed and abandoned my plants....and yours are just beginning! By the way I haven't forgotten your okra and aguaymanto seeds..... I'll try to get them out this weekend. The okra is nothing spectacular it's just clemson spineless but it's reliable.
You probably know this, but don't wait too long to pick your okra. I think about three maybe four inches is a good size. Wood-N-Stake is right, if you have a dozen or twenty plants it is more than enough for the family....who knows about your CSA though.
The roselle (okra relative) is doing well. We picked some last week to make a cup of tea and it passed the Patty test. (If Patty likes it I grow it again.) This Friday we should have enough to make a picture of Jamaica!

[steev]

I'm sure a picture of Jamaica is delightful, but I'd prefer a pitcher of Jamaica, so tasty.

Sunday, I found a second okra plant; my theory is that these two are from seeds that hadn't germinated, but were included with the transplants (which were wiped out) waiting for the ground to get really hot. NEXT year I will both set out transplants and direct seed, dammit! I want some okra! Meanwhile, I will make do in some uses with molokhia, in its slimy goodness; it seems to be growing well.

[johninfla]

ooops.... I think I could paint a picture of Jamaica with the stain from the roselle! Does that count.....yeah that's the ticket.....that's what I was talking about......
that's what happens when you are distracted.........

What is molokhia?

John

[steev]

A leafy plant, Corchorus olitorius, long used in Egyptian and other Middle Eastern cuisines, having thickening property like okra. It's liking the heat on the farm.

[steev]

This past Saturday, I checked the Molokhia; it's very happy. Soon I'll find out whether I want to eat it, or if it's just another damned weed; I don't fancy it raw. I'm thinking maybe with chicken, onions, and rice; some Anchor Steam beer to wash it down and a wedge of Jo's Crusader Chow to seal the deal.

[12540dumont]

Steev, I found 2 okra....pictures later. Pitchers even later.

Pickled?

[castanea]

Aug 27, 2012 23:40:23 GMT -5 steev said:

This past Saturday, I checked the Molokhia; it's very happy. Soon I'll find out whether I want to eat it, or if it's just another damned weed; I don't fancy it raw. I'm thinking maybe with chicken, onions, and rice; some Anchor Steam beer to wash it down and a wedge of Jo's Crusader Chow to seal the deal.

I grew it for the first time this year. It's OK. The flavor is negligible which I'm guessing is the point.

[castanea]

This year is the first time I have grown fat okra, such as Star of David and similar varieties.

imageshack.us/photo/my-images/543/bigokry001.jpg/

I really don't notice taste differences in most okras, but I really like the texture and flavor of these fat okras. Definitely my favorite okras.

[steev]

So I'm guessing you ate Molokhia cooked and it wasn't bitter? Perhaps its value is nutritional and textural, rather than gustatory. Whatever; at least it's happy on the farm, so I'll eat it, if it isn't godawful.

[Joseph Lofthouse]

This is what my okra looked like a few days ago. The seed was saved from the 2 plants out of 150 seeds planted last year that survived long enough to produce seeds. So this is the second year of localization to my garden.


And here is what the plants looked like from a few imported landraces. (Planted in the same row on the same day.)


At this time, I am not willing to say that one is doing better than the other. It all depends on whether or not any of them produce pods. After only one year, my localized plants had better germination, and grew more robustly.

[raymondo]

Aug 29, 2012 0:48:05 GMT -5 Joseph Lofthouse said:

...At this time, I am not willing to say that one is doing better than the other. It all depends on whether or not any of them produce pods. After only one year, my localized plants had better germination, and grew more robustly.

Still, looks hopeful that adaptation is happening.

I have a few seeds from last year from just three plants that managed to make pods and mature seeds. I'm very curious to see what they do this year.

[castanea]

Aug 29, 2012 0:44:00 GMT -5 steev said:

So I'm guessing you ate Molokhia cooked and it wasn't bitter? Perhaps its value is nutritional and textural, rather than gustatory. Whatever; at least it's happy on the farm, so I'll eat it, if it isn't godawful.

Raw and cooked. No bitterness. I'm thinking the value is nutritional. They use it widely in many places especially Egypt and the Philippines.

[12540dumont]

Jumping Joseph thin, (He's lost too much weight to be called phat) Look I got okra!

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[12540dumont]

And another kind!

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[johninfla]

Yay!!!!!!!!!!!