I grew okra for the first time this year and I am pleasantly surprised at how attractive and prolific the plant is. now find myself with a surplus and none of the neighbours have any idea what to do with it so just giving it away is a waste.
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David
Make spicey pickles with them, they're especially good with bloody marys.
I love the Hot Pickled Okra from Texas on can buy in the jars! Eating a half dozen at sitting is very easy to do.
I miss being able to buy those...
The commissary sold them in Germany years ago. Check the pickle aisle.
They haven't had them since I've been here. And I've been looking. I've been buying the garlic mix with the pickles, carrots and cauliflower. I'm gonna keep the juice and add more cauliflower to it. Love that stuff.
> I love the Hot Pickled Okra from Texas on can buy in the jars! Eating > a half dozen at sitting is very easy to do.
I miss being able to buy those...
The commissary sold them in Germany years ago. Check the pickle aisle.
They haven't had them since I've been here. And I've been looking. I've been buying the garlic mix with the pickles, carrots and cauliflower. I'm gonna keep the juice and add more cauliflower to it. Love that stuff.
You could order some. The shipping may be prohibitive though.
"raymond" <[email hidden]> wrote in message news:[email hidden]...
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email hidden said:
I grew okra for the first time this year and I am pleasantly surprised at how attractive and prolific the plant is. I now find myself with a surplus and none of the neighbours have any idea what to do with it so just giving it away is a waste. I don't have much experience with it, what can I make aside from gumbo?
I know I can google for 10000 recipes but often these are just copied around indefinitely with no indication their value. I am hoping for recommendations from those who actually cook and enjoy okra not those who reproduce recipes :-)
Supplementary question. If you fail to cut them when young, this can be a matter of one or two days more on the bush, the larger pods get rather fibrous and full of seeds. Is there any common use for these (other than compost) that avoids the rough texture?
David
These are recipes I make regularly in the summertime. I don't have a garden, but okra is plentiful and cheap at our local farmer's market.
My father taught me to mash the okra pod between my thumb and forefinger and if the pod cracks or splits then it's compost. If it doesn't, then I use it.
The first, okra patties, is our favorite and I make it on on a griddle on my grill. I make the second, grilled okra, when I'm not in the mood to bother with okra patties. Pickled okra is good with sandwiches and salads.
Okra Patties
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Grilled (or broiled) Okra
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Quick Pickled Okra
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Thanks for the interesting recipes. I can think of a couple spices to add to the patties, separately of course - a Greek lemon blend, hot chile or chipotle blend, and of course a curry. I love making okra pickles and my family eats them up like candy, stem end and all. I use a 6:1 cider vinegar to water and my homemade pickling spice. Or instead of the spice, use a coupla garlic cloves or a halved shallot. With or without salt in the recipe they are very good. I also add just a touch of local honey - about a teaspoonful or two per jar. Don't want it sweet necessarily, but it adds a certain perfume that I like. And a hot chile pepper to some jars. Cooked okra is soothing to the stomach. I learned to pick and use okra that was as tender as the end of my plump nose. Edrena
> I love the Hot Pickled Okra from Texas on can buy in the jars! > Eating a half dozen at sitting is very easy to do.
I miss being able to buy those...
The commissary sold them in Germany years ago. Check the pickle aisle.
They haven't had them since I've been here. And I've been looking. I've been buying the garlic mix with the pickles, carrots and cauliflower. I'm gonna keep the juice and add more cauliflower to it. Love that stuff.
We always add garlic to our leftover pickle juice. :~)
On Mar 25, 10:01 am, "modom (palindrome guy)" <moc.etoyok@modom>
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Mature pods are too fibrous -- as you noted -- for good eating. We used to let them dry and my mom made decorative arrangements with them. It was a 60s thing, I guess. -- modom
Heh! It was also a 2006 thing, at least to one friend of mine. She asked me last year to save and dry any too-big pods for her because she wanted to make an okra Christmas wreath. Gave her the pods, but didn't see the wreath. I can imagine the rattling when she opened the front door. :-)
SHipping costs would only need to be to NY, as Italy uses an APO address.
Wait.. Her husband is with the Navy. Scratch that "APO" and make it "FPO NY" instead. Either way, it shouldn't be *that* costly to NY. Would she have to order a case though?
SHipping costs would only need to be to NY, as Italy uses an APO address.
Wait.. Her husband is with the Navy. Scratch that "APO" and make it "FPO NY" instead. Either way, it shouldn't be *that* costly to NY. Would she have to order a case though?
You can order 6 16oz jars for 15.95 or 2 for 6.95.
The only way to enjoy okra outside as a natural thickener in gumbo is fried okra. It's simply nasty any other way.
Have you roasted it? I was surprised at how good it was.
Serene
I agree. Also, my parents will sometimes cut it into rounds and slowly cook it in an iron skillet in a litle oil with garlic. They cook it way down till it gets caramelized. Saveur did a piece on this a few years ago. The recipe was called "scrambled okra." The results are nutty and sweet. --
Hi Gumbo challenged friend. I grow lots of okra. I guess being from Louisiana I have ate my share of okra. I can many,many jars of this each year. Fry, bake, or many other ways. Now try this: Equal parts of Okra and whole tomatoes. First cook some garlic, you decide how much you like. Then add a bit of onion, saute till tender, now add the okra, and the tomatoes. Cook slowly for about a hour on low heat. I also put corn in it sometimes, or bannana peppers. This served over white rice is wonderful
Hi Gumbo challenged friend. I grow lots of okra. I guess being from Louisiana I have ate my share of okra. I can many,many jars of this each year. Fry, bake, or many other ways. Now try this: Equal parts of Okra and whole tomatoes. First cook some garlic, you decide how much you like. Then add a bit of onion, saute till tender, now add the okra, and the tomatoes. Cook slowly for about a hour on low heat. I also put corn in it sometimes, or bannana peppers. This served over white rice is wonderful
Oh gods... Mom used to combine sliced okra, tomatoes and onions too as a side dish.
It's wonderful! -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
When they're still small, we eat them raw. From almost birth, I ate raw veggies out in the garden .... still do. Peas, asparagus, tomatoes, beans .... not root vegetables, of course. My mother used to boil asparagus to death and I thought I hated it until I had it tender-crisp and then tried it raw. ~~~~~~~~~~~~~~~~~~~ Delete the obvious to reply to me personally. ~~~~~~~~~~~~~~~~~~~
