so i got some Red Clemson Spineless Okra to produce this year i believe, but i have one pod a bit ahead of the others... and ready to harvest from what i understand, but i dont know of how to cook this all on its own lol, whats the best way to cook a single okra pod while i wait for others?
also, what if i just leave it to produce seed? will it hurt the production of that plant to leave it on there or will it still produce plenty of other pods if i leave it?
im in zone 4, they are in my greenhouse, the plants are about 6inches tall and the pod thats ready is approximately 1-1/2in to 2in long, so i dont have a huge plant to produce a ton of pods while this one matures to seed...
Thank you for responding, i will have to learn how to make Gumbo, i plan to let all pods go to seed this year (especially as i have not seen reasonable yields or plant size yet to indicate a sizeable crop, this will also allow another generation of adaptation, and perhaps it will eventually grow well in some locations on the property)
do you personally think that one okra pod would make a difference at all in a big pot of soup?
For future reference, okra is very good picked and eaten right off the bush. As always, harvest the tender fruit.
Many people dislike okra because they say it is too slimy for them but the raw fruit is far less slimy than fried or sauteed okra.
This last summer I started around 16-18 okra in 4"x4" pots. When it came time to transplant, I didn't have room for them because of other things so I just left them there. They were stunted but they each kept 1-2 fruit on them all summer. I ate them every time I would work in that part of the property. Good stuff, raw.
Okra is a really good HOT weather crop - it grows like a weed in the middle of Phoenix summers. Once it gets going I get dozens of pods a day off a few plants (I learned quickly not to plant TOO MANY okra plants). Pick them young and pick them often - I have to pick mine daily, sometimes twice a day here.
I dislike slimy okra but LOVE pickled okra (you can make up a crock of pickling juice and keep tossing new okras in there). Another favorite recipe for okra (my mouth waters at the thought) is an Indian dish called "Bhindi Masala" (spicey okra). Oh so delish and not slimy in the least.
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