Okra

We have been harvesting okra now for around a month. I started some Clemson Spineless seeds early, and thus have an early start on production. I also sowed some different varieties directly into the ground after setting out my transplants.

In addition to the Clemson Spineless transplants (shown in the photo), I also have a few plants each of North South Hybrid and Cow Horn. I can't wait to see the Cow Horn pods as they are supposed to reach 10-14" in length and be prolific producers (best harvest length is around 6").

The North South Hybrid variety has been a big aphid magnet thus far, and periodic washing down of leaves and insecticidal soap applications have been necessary. Otherwise, the plants have done quite well with just minimal care.

Favorite okra preparations:

-grilled: just a little olive oil, salt and pepper and grill them until tender.

-sauteed with tomatoes: start by chopping and sauteing onion and garlic, chop and add a few tomatoes (we use Roma), maybe throw in a green pepper (we use Pablano) and add a little chicken or beef stock if there isn't enough liquid. Season with a little salt and pepper. Cut the tops off the okra and slice lengthwise (and crosswise if they are long pods) and toss in and cook until tender. We also like to throw in some cut up smoked sausage - and you have a whole meal in a pan.

To save some seeds (and money) for next years crops, just allow a pod or two to remain on the plant at the end of the growing season. When it has dried out, clip it off and store in a paper bag in a cool dry spot over the winter. Break it open to plant with next year.