Quote:
Originally Posted by ContainerTed
Don, I have a great nephew who could eat fried okra all day long. In keeping him supplied, I have been growing Clemson Spineless. Put it in the ground about 1/2" deep while things are still cooler. Plan for them to be mature during early summer weather. Clip or cut the pods off when they are no more than 4 inches long. Now, you can decide whether or not to cut into one inch lengths for fried okra or whatever you want.
We also use the pods that get too large and somewhat tough. I put them in a processor or coffee grinder and make a fine dust. We put this into stews, biscuits, and a myriad of other things to either gently flavor or thicken the finished product. It even goes into the Thanksgiving stuffing.
There are no special growing recommendations. After planting, I just keep it watered. Be sure to harvest every two or three days. Cutting off the pods seems to make the plant put on more blooms and pods.
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I used to be the same way on fried okra. When our kids were small, we would sit around watching the Dallas Cowboys play football and snacking on fried okra instead of popcorn. I like it in an egg wash and cornmeal. I don't like the batter most restaurants cook it in today. We also don't each much fried food today, so I guess it is good that we also like okra and tomatoes cooked together.