I decided I like fresh Okra - Page 3

ChrisK · July 13, 2012

haha! It's good to try new things!

I wont fall for the pickled okra dare though...that's all yours!

Quote:

Originally Posted by jennifer28

Sorry Chris. I sincerely did like it. But I cant eat it if it is mushy. So I think that is why eating it fresh made a difference to me.

And I do feel badly because I was wondering what the yellow flowers were in my yard and you were the first one to tell me they were aconite.

I appreciated that.

Anyway, if you dare me to try something I will, just so we're even

babice · July 13, 2012

Quote:

Originally Posted by ChrisK

I wont fall for the pickled okra dare though...that's all yours!

janezee · July 13, 2012

With the feathers and head?

babice · July 13, 2012

Quote:

Originally Posted by janezee

With the feathers and head?

Yes! ChrisK is a chicken! Feathers, head and all -- thru and thru!

hillbilly · July 14, 2012

pickled okra is good , you can find it in the pickle section in the store. not very hard to make your own but buy some to try.

babice · July 14, 2012

ChrisK - I hope you know I was just teasing you! Seriously, though. If you love dill pickles (as I do) you will love dill okra. First time I tried it was off the shelf in a grocery store when I still lived in the South. Was pleasantly surprised to find it in the grocery stores here, too.

Worth1 · July 14, 2012

I really like pickled okra.

If you close your eyes and bite into it, it has all of the texture and taste of eating a pickled lizard.

Worth

meadowyck · July 14, 2012

Quote:

taste of eating a pickled lizard

This is most certainly what I think of about the pickled okra, even through I have never tasted it.....

ContainerTed · July 14, 2012

I like Okra powder in biscuits and sweet bread. I read about it somewhere out here of the web, so we tried it. The taste is kinda like fried okra, but is a delicate flavor in the background. Okra biscuits with a touch of cayenne and some butter or homemade blackberry jam .... man, oh man. Country sausage, scrambled eggs, and homemade sausage gravy over everything.

Use your dehydrator and then take it to the food processor. After that, you can also use a coffee grinder to reach powder state. In the powder state, it can be used like a spice or flavoring. You can put it in the biscuits in either the powder state or just out of the processor. I like the processor because it adds some color dots to the whiteness of the biscuits.

Before this, I've always preferred okra in the "Southern Fried" condition.

ScottinAtlanta · July 14, 2012

Georgia martini: make your gin or vodka martini as you like it, but use a pickled okra rather than an olive. My Yankee friends love it.

meadowyck · July 14, 2012

Ted

I'm a southern gal for sure as this

Quote:

"Southern Fried" condition

is always my first option.....

babice · July 14, 2012

Quote:

Originally Posted by ScottinAtlanta

Georgia martini: make your gin or vodka martini as you like it, but use a pickled okra rather than an olive. My Yankee friends love it.

Oh yes! I forgot about this! I concur.

ChrisK · July 14, 2012

Oh yes, of course! Made me LOL last night!

Quote:

Originally Posted by babice

ChrisK - I hope you know I was just teasing you!

b54red · July 19, 2012

Quote:

Originally Posted by jerryinfla

We love okra -- unfortunately root knot nematodes do too. For those of you who are not aware, it might well be the most susceptible RKN vegetable one can grow. Thus if you have or suspect that you might have RKNs, growing it is one sure way to find out -- or make you wish you never had planted it.

Jerry I had the same problem for years. Every time my okra would get nice and big and start producing it would suddenly start losing leaves and dying. When they were pulled up the roots would be covered in big and small knots looking more like peanuts. I tried planting in different areas but always got the same results til I tried something that seemed a bit crazy but it has worked for the last few years no matter where I plant. After preparing the soil with a lot of alfalfa pellets and cottonseed meal I sprinkled a nice layer of sugar down the row where the okra was going to go. I then watered it in gently until it was really soaked in and then did it again a day or two later. I then waited a week and set out my okra plants (I start mine in the greenhouse a couple of months early to get a head start). I then put a Neamgone marigold plant on each side of the plant about 8 inches away and then mulch very heavily. I have not had any nematode damage for a couple of years. I also did this with my cucumbers which are even more susceptible than okra and it worked for them too. The only drawback is the cost of sugar. During the season when I fertilize with Miracle Grow I add a lot of molasses to the dispenser so I can add a bit of sugar to the soil while fertilizing.

jerryinfla · July 20, 2012

Thanks b54red! I'm going to try your method on a small crop of cucumbers and squash this Fall. I'm not sure I want to plant okra again until I try this and see if it works for me too. RKNs are worse than bad here in Florida which is one reason so many Floridians grow stuff in containers.

July 14, 2012	#39
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I like Okra powder in biscuits and sweet bread. I read about it somewhere out here of the web, so we tried it. The taste is kinda like fried okra, but is a delicate flavor in the background. Okra biscuits with a touch of cayenne and some butter or homemade blackberry jam .... man, oh man. Country sausage, scrambled eggs, and homemade sausage gravy over everything. Use your dehydrator and then take it to the food processor. After that, you can also use a coffee grinder to reach powder state. In the powder state, it can be used like a spice or flavoring. You can put it in the biscuits in either the powder state or just out of the processor. I like the processor because it adds some color dots to the whiteness of the biscuits. Before this, I've always preferred okra in the "Southern Fried" condition. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

July 20, 2012	#45
jerryinfla Tomatovillian™ Join Date: Dec 2011 Location: Central Florida Posts: 377	Thanks b54red! I'm going to try your method on a small crop of cucumbers and squash this Fall. I'm not sure I want to plant okra again until I try this and see if it works for me too. RKNs are worse than bad here in Florida which is one reason so many Floridians grow stuff in containers. __________________ Jerry - You only get old if you're lucky.

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July 13, 2012	#33
janezee Tomatovillian™ Join Date: Dec 2011 Location: Whidbey Island, WA Zone 7, Sunset 5 Posts: 931	With the feathers and head?

July 14, 2012	#35
hillbilly Tomatovillian™ Join Date: Jul 2012 Location: ohio Posts: 6	pickled okra is good , you can find it in the pickle section in the store. not very hard to make your own but buy some to try.

July 14, 2012	#36
babice Tomatovillian™ Join Date: Mar 2012 Location: Alabama Posts: 643	ChrisK - I hope you know I was just teasing you! Seriously, though. If you love dill pickles (as I do) you will love dill okra. First time I tried it was off the shelf in a grocery store when I still lived in the South. Was pleasantly surprised to find it in the grocery stores here, too.

July 14, 2012	#37
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I really like pickled okra. If you close your eyes and bite into it, it has all of the texture and taste of eating a pickled lizard. Worth

July 14, 2012	#40
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Georgia martini: make your gin or vodka martini as you like it, but use a pickled okra rather than an olive. My Yankee friends love it.