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-   -   Curious okra (http://www.tomatoville.com/showthread.php?t=50593)

KathyDC August 31, 2020 01:00 PM

Curious okra
 
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On a lark, I'm growing an okra plant this year (someone was giving it away, so I rescued it). I grew up eating okra but have never tried to grow it. Also have no idea what variety this one is, though I assume it's something common.

Anyway, despite the late start, it's starting to put out little okras. Or rather a big okra. It's VERY fat, and squatty -- not the long, slender things I'm used to seeing -- and I can't decide whether to let it grow more (I know they get woody when you let them grow too big), or not. What do you think?

MikeInCypress August 31, 2020 01:22 PM

Looks like a red Stewart's ZeeBest.

MikeInCypress

b54red August 31, 2020 01:56 PM

Beck's is very fat. Looks almost the size of a small beer can when grown yet is still tender. I have never seen a red Beck's though.

Bill

zendog August 31, 2020 11:40 PM

Also looks a bit like Texas Hill Country okra.

I've grown that variety and harvested them that size and a little bit bigger. My tell on okra is if I'm concerned they might be too tough I push the tip over with my thumb and if they snap, they're good, but if it pushes over without snapping they're starting to get tough. It is easier to use this technique on the long thin ones than the chunky ones. Size is not always the best indication, since I've found that they will stay tender longer when they're getting plenty of water, but toughen up much faster when it's been dry.

I like the fat ones best for frying or cutting into disks (stars?) for gumbo, etc. And I like the long types like Burmese, Burlington Red, etc. for grilling and roasting whole.

mike5953 September 1, 2020 12:24 PM

[QUOTE=zendog;759477]Also looks a bit like Texas Hill Country okra. [/QUOTE]


That's what it looks like to me too.
Mine had excellent taste, but got 'woody' too fast.


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