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Okra
Aug 30, 2012 21:09:49 GMT -5
Post by steev on Aug 30, 2012 21:09:49 GMT -5
So did you eat them in the garden, or have you plans.
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Okra
Sept 10, 2012 0:03:05 GMT -5
Post by steev on Sept 10, 2012 0:03:05 GMT -5
One of my okra plants is podding; I think the melons overgrew and ate the other one. Next year!
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Okra
Sept 10, 2012 10:54:45 GMT -5
Post by 12540dumont on Sept 10, 2012 10:54:45 GMT -5
Well I grabbed the first couple and added them to the sauce I'm canning to thicken it up.
Leo wants Texas style pickled okra. So you all know what I'll be making. I left the first few on to get huge and save for seed.
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Okra
Sept 10, 2012 11:09:45 GMT -5
Post by johninfla on Sept 10, 2012 11:09:45 GMT -5
Two words: "DEEP FRY!"
John
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Post by Drahkk on Sept 10, 2012 14:26:10 GMT -5
Leo wants Texas style pickled okra. So you all know what I'll be making. I left the first few on to get huge and save for seed. I used to think pickled okra looked, smelled, and felt like something you'd dissect in Biology class. Tastes change, I guess, especially when you make your own. My favorite way to do them is to just take a standard kosher dill recipe, increase the vinegar/water ratio to 2:1, add a 1/2 tsp crushed red pepper flakes to each pint and leave out the grape leaf. If you're feeling adventurous, try them in a bread and butter pickle recipe with that same 2:1 vinegar ratio. Go ahead, call me crazy. It's good! MB |
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Okra
Sept 20, 2012 5:39:18 GMT -5
Post by mayz on Sept 20, 2012 5:39:18 GMT -5
I know nothing about Abelmoschus. Even I never tasted it. Shame on me. I plan to try several early cv next year. I have already found "Blondy white".
But I have a question
Is that possible to overwinter it indoors? or is it stricly annual?
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Post by Drahkk on Sept 20, 2012 21:14:50 GMT -5
My experience has been that they grow really slowly unless the average temp ((high+low)/2) is around 85°F. BUT, once established they don't die until frost. I don't see why you couldn't overwinter them inside. They wouldn't be happy, but they'd probably survive.
Of course that's assuming you have pots big enough to make them movable. By the end of the season, my okra are usually seven feet tall and five wide, with three to four inch thick trunks. I take them down with a sawzall. I wouldn't be able to get them through my front door.
That said, I can only imagine the eventual size of a plant grown in a planter one season, overwintered, then planted out like a shrub the following spring. Could be worth attempting just for the pictures and bragging rights!
MB
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Okra
Sept 21, 2012 6:02:22 GMT -5
Post by mayz on Sept 21, 2012 6:02:22 GMT -5
In my cool season subtropical plants are difficult to grow of course. So if it overwinters easily after pruning the root system can restart more promptly next season.
I overwinter my Physalis peruviana and that works well. At the end of the sowing year I obtain some fruits but after overwintering I have tons of fruits.
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Okra
Sept 21, 2012 9:18:52 GMT -5
Post by Joseph Lofthouse on Sept 21, 2012 9:18:52 GMT -5
My grandmother used to overwinter her geraniums by pulling them from the flower beds in the fall, and storing them in a cardboard box in an unheated room until spring. I wonder if that would work with okra? My okra got between 6" and knee high during this growing season.
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Okra
Sept 21, 2012 11:27:28 GMT -5
Post by 12540dumont on Sept 21, 2012 11:27:28 GMT -5
The okra is now up to my waist. It's not as vigorous here as cotton is and I get Cheese Weed that looks like trees.
Joseph, A couple of the early ones are just turning yellow. I'll send the with your box.
I've dug up a pepper and overwintered it. It did fine until the cat started sleeping in the pot. I bet okra would do well that way. Next year try starting one in a pot and keeping it there?
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Okra
Sept 21, 2012 23:03:52 GMT -5
Post by steev on Sept 21, 2012 23:03:52 GMT -5
Why would okra do well that way? You think the cat would keep it warm?
My two plants are down to one, but it has four bitty pods. So that's one to eat in the garden, one to fry, one to pickle, and one for seed. Pitiful, just pitiful.
I shoulda grown cheeseweed, much more productive.
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Okra
Aug 19, 2013 18:06:39 GMT -5
Post by 12540dumont on Aug 19, 2013 18:06:39 GMT -5
Okay, bumper crop of okra from some crazy Turkish seed that Ferdzy sent and so, being the good wife that I am, I put on my gloves and went and harvested all the itty bitty ones. Heck it's only 95 today. Then I came in to make Leo his pickled okra, FINALLY. It's only been 2 years.
Took off my gloves, stuffed the jars with onions, spices, garlic and peppers, put the kettle on and proceeded to stuff the jars with okra.
MY STARS AND GARTERS, I broke into a huge rash all over my hand. Circumspice, what do I do now? itch...yeow. Help anyone okra and contact dermatitis?
Thank God I only did 6 jars, and it's only one hand. I can't find anything about what to put on it to stop it from itching.
I realize I have never touched raw okra before, as I always wear surgeons gloves in the field to pick, weed and do anything else.
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Post by Drahkk on Aug 19, 2013 21:21:49 GMT -5
It's the tiny spines getting you. Rubbing gently with an old cloth diaper, pantyhose, or other soft fine fibered cloth can help pull out a lot of them. Scotch tape can pick them up too. Beyond that, Calamine helps.
I'm glad you found an okra that will produce well for you. A few pickled pods make a great addition to a chef's salad, by the way.
MB
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Okra
Aug 19, 2013 23:39:29 GMT -5
Post by steev on Aug 19, 2013 23:39:29 GMT -5
The spines are what I was thinking, too. Women! Just not calloused enough to deal with this stuff. There is much to be said for insensitivity.
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Okra
Nov 5, 2013 2:11:10 GMT -5
Post by steev on Nov 5, 2013 2:11:10 GMT -5
So far I've gotten 6 pods of seed from my 2 Hill Country Red plants; next year maybe something to eat. Meanwhile, I'm betting on molokhiya as a thickening agent.
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