All posts filed under: Okra

Rope ’em up, Ride ’em Out – Okra Round Up

Yeah, you can say it… “I’m one of those Pod People…“ I get positively gooey when anyone just mentions okra, and I’m quite possibly one of the .005% of the okra eating population that even likes it boiled. (the 1/2 bushel last month should have been a dead give away.) So it isn’t any wonder I’ve got a couple of tickers set to key in when something new in the world of  O.K.R.A. hits the inter-verse-web-o-matic. Sometimes I’m thrilled, and sometimes… just sometimes, I’m a tad miffed. Like the person the other day that suggested lightly coating overly long pieces of okra in coarse polenta and sauteing it in olive oil for “a minute”…. .. it made pretty pictures . … but . . Now, I’m smart enough to know that okra lightly cooked – is still raw. And raw okra isn’t something most people want to eat….. Hell, it isn’t even something I want to eat (and I do love me some okra). If okra were meant to be eaten uncooked, you’d be finding it on every …

Baleful Bounty – Frittering My Life Away

For those of you keeping vigil… Yes, I did an okra fritter back early last February. But –  With the bounty of okra I snagged from the Okra Man, and my own voluminous production… we need to repeat some things.. and the okra fritters were / are something that warrant a second look. The first time around, being winter and all, I used frozen okra. Which in the grand scope of things has a few benefits over fresh. (a) The freezing breaks down the cell structure a bit and allows for quicker cooking, and (b), freezing seems to cut back on all that slime production and general liquid some.  And while still the best fritter thingy I’ve made to date, I wanted to see how fresh out of the garden okra would fare. First off, I’ve sliced the okra THIN – 1/8″, which offsets the concern of cooking time. I’ve also cut back the original liquids by 1/4 cup to account for the ever present slime, and added extra flavors – (Not everyone loves the taste of okra …

Baleful Bounty – A whole lotta somethin’ going on…

Whether it’s been the ungodly heat, the unpredictable rainy spells, bugs, fungi, bugs, vermin in the bales or bugs… I know – I said that 3 times.. But, I’m really trying to grow organically – and the bugs are carrying  the garden away… Passive insecticides and things made out of marigolds just isn’t doing the job. Anyway –  I’ve lost 2 tomato plants. I should restate that… I lost two tomato plants AFTER they were full of green tomatoes. Which meant I had to harvest a 1/2 bushel of green tomatoes. In the narrow scheme of things, it doesn’t exactly sound like such a bad thing… except this week they all started to ripen – concurrently. On top of that, the 2 remaining healthy plants are also kicking out the red globes eight to the bar. I’m awash in maters… and unfortunately… okra… This is 1/2 (half) of the okra I got from the Okra Man I’ve told you guys about the Okra Man before. Out on a drive with Jane today, we headed towards Ellijay …

Curb Market Crawl – Hungarian Peppers

Hot and Sweet.. that’s the way I like it. A simple lush pepper bisque is just the ticket to showcase these beautiful peppers I picked up the other day. I paired it up with a little crunch from some Crispy Cornmeal Crusted Okra. Nothing says summer like okra and peppers. Hungarian Pepper Bisque Serves 4 Ingredients 6 Sweet Hungarian Peppers – Seeded and Chopped 2 Cloves Garlic – Whole 1 Cup Grape (or Cherry) Tomatoes – Whole 1 Cup Chicken Stock 1/4 Cup Cider Vinegar 1 Cup Tomato Juice 2 Tablespoons Olive Oil 1 Tablespoon Sugar 1 Teaspoon Salt Black Pepper to Taste (Even sweet, Hungarian peppers carry a fair amount of heat, test the soup before you add the pepper) 1 Large Sauce Pan with Lid Immersion Blender Large Screen Strainer Fried Okra Croutons (Get Clara’s Fried Okra Recipe Here) With the sauce pan on medium heat, add the oil, peppers and garlic, stir well to mix with the oil Saute until the peppers begin to soften (about 4 minutes) Add the tomatoes, cover and cook for …

The Picnic

Even in the mountains, there’s no escaping the heat. Nights have barely broken 78 degrees and the daytime temps here at Turtle Creek are a consistent, sweltering, egg frying on the pavement – 98 degrees. It’s almost enough to make a person lose their religion. But this morning, we woke to an amazing thing, 68 degrees… in August! the air was down right cool and breezy. It felt like a day to to relax and… do…  absolutely… nothing. I just wanted to get out, drive and bask in the near spring weather. I decided to get myself and mom out of our convalescing rut, go on a picnic and enjoy the brief repast from the insufferable heat. Actually, I just roasted a fresh hen yesterday, and cooked up a passel of homeless vegetables that showed up on our doorstep. (Neighbors and friends have begun the Cob and Run Marathon – leaving their excess garden produce on your porch when you aren’t home)… So the picnic wasn’t a huge undertaking to get things ready. So I …

A Winter Surprise

I was thumbing through an old copy of the Farmers & Consumers Market Bulletin the other day, looking for heirloom seeds, root stock, or anything exciting to put in this year’s Straw Bale Garden, when I stumbled on a recipe for Okra Patties. You know how I feel about okra. And, with this past winter being such a bugger (12″ of snow!  in Georgia!!), I was seriously jonzin’ for a little summer. I had some frozen okra put up from the summer, so I thought “What the heck.” The recipe looked simple enough, and I was looking for something to serve with the meatloaf sandwiches I had already decided to make for dinner. It’s not often that I gush about a low end recipe. But, the corn meal as it mixes with the liquid from the okra (you’ll notice I played down the word slime….) creates such a wonderful crispy texture. These are by far the best fritter-type things I’ve ever made. I just had to share. Okra Patties From Best of Georgia Farms Serves …