Health > Gardening
Okra
Ed Sutton:
My Dad was from the Lake Linden, Copper Harbor area of the Michigan , as close to Canada as could be without swimming, and my mom was from Lake Toxaway area of western North Carolina, and I was born & raised around that area.
So I am half southern, half northern............and all okra lover. ;D
Velvet Queen or Green Velvet are two of the best tasteing okra varities I have eaten, found out about them from an SDA couple in Bogalousa Louisiana, some years ago. Smooth tapered fruits with no ribs, and good enough to eat raw - but I like them boiled in water, sea salt, lemon juice, citric acid.
Once done are a non fermented okra pickle ready for a big bowl full ( and cold is as good or better than just off the stove.) Same cooking methods makes quick unfermented pickled beans too.
But cut raw okra blended up is a good binder and egg substitute from the garden.
Richard Myers:
I am very familiar with Okra, which is unusual being in California. But, I came from South Carolina. :) Grits and Okra are two foods we don't have out here in the West, unless it is imported. :)
The only way I have liked Okra is in vegetable soup. It is slimy. :( So, I guess it would be a good binder.
Mimi:
Fried okra. That's it. No slime. Can't take the slime even as a binder.
Vicki:
I was in Mississippi years ago & was served a delicious gumbo - with okra, of course. I have never been able to reproduce it, although I only tried once. It was so bad I didn't want to try again. I think you must have southern blood to make it right. I did bring back okra seed pods. They were wonderfully huge - 8" to 10" long. Never saw such beautiful pods. I was going to decorate with them but someone kindly shelled the seeds for me and left me with crumbled pods. :(
Sister Dee:
It's slimy even when it's raw? :P I've only ever had it in soup, as a child, or fried. Have to agree with Sybil. Fried is it.
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