Okra - Page 3

MrBig46 · March 2, 2019

Quote:

Originally Posted by MdTNGrdner

Vladimir, the MMMM is great but why not try growing some this season? There's still plenty of time and I can send you seed, or you can request a particular variety in the wanted forum. I have Beck's Big Buck Horn and Jing Orange, which is both beautiful and delicious. I have a few others but am not sure the seed isn't crossed until I test it. Those two I'm sure of.

Edit: Don those two are offered to you as well!

I would like to try to grow a okra. It's an unknown vegetable in our country. Thanks for the offer, I'm sending a private message.
Vladimír

Chapinz8 · March 2, 2019

I've grown Evertender for a number of years. The Kerr Center in Oklahoma had an okra trial in 2008 and Evertender was one of the better ones. Does seem to hold its tenderness longer as it gets larger.

Worth1 · March 2, 2019

Star of David is a whopper of an okra.
Grew it one year too.
Not as much slime.

seaeagle · March 2, 2019

Southern Exposure Seed exchange has all the okra talked about here and some nice descriptions. Great place for buying seeds. Really nice selection of heirloom tomatoes and generous seed count on almost everything.

http://www.southernexposure.com/vege...ra-c-3_36.html

I read the history of okra a few years ago. Roasted Okra seeds were used to replace coffee in the Civil War when the North had all the Southern ports under blockade. Some people still mix coffee beans and okra even today.

There was also a research report put out by a major university saying that since Okra can be grown almost anywhere it would easily solve world hunger as the mature seeds are very similar to soybeans nutrition wise.

Ozark · March 2, 2019

I've grown a lot of okra varieties over the years but I finally settled on Stewart's Zeebest as my all-time favorite - I'll grow it again this year.

George and Mary Stewart, master gardeners in Houston, TX, are gone now - but they put a LOT of time and effort into selecting for quality and propagating this variety in the 1980's and '90's. Seeds are still available from various suppliers.

In my garden and in my opinion, for me at least - it has sure proved to be "Zeebest" okra!

Worth1 · March 2, 2019

Louisiana green velvet and long pod green are two of my other favorites.

March 2, 2019

Stewart's Zeebest is at the top of my "to try" list - I've heard good things about it!

Ozark · March 2, 2019

For those interested, here's a link to a good article about how Stewart's Zeebest okra was developed.

http://masterofhort.com/2015/05/stew...tty-g-leander/

DonDuck · March 2, 2019

Quote:

Originally Posted by MdTNGrdner

Vladimir, the MMMM is great but why not try growing some this season? There's still plenty of time and I can send you seed, or you can request a particular variety in the wanted forum. I have Beck's Big Buck Horn and Jing Orange, which is both beautiful and delicious. I have a few others but am not sure the seed isn't crossed until I test it. Those two I'm sure of.

Edit: Don those two are offered to you as well!

Very kind offer! Thank you. I think this year, I will try the Choppee and Cowhorn due to a limited growing space. If they perform well, I may branch out with other varieties and more space next year.

I've always enjoyed eating okra, but I've always resisted the temptation to grow it. Every year, our daughter would remember her childhood days of sitting on the floor, watching the Cowboys play football; and eating fried okra. Every year, she has encouraged me to add okra to my garden.

Since I've decided to grow it this year, I have been doing some research and have discovered an okra loving community of gardeners who are as passionate about okra as some are about tomatoes. Maybe near the end of this summer, I can also be branded an "okrahead".

ginger2778 · March 2, 2019

Don't like the slime? Don't want fried? Here's a simple way to make it crunchy and sweet and slime free.
Cut okra into 1/2 inch pieces, about 4 or 5 per finger length pod. Toss in olive oil, sprinkle a little salt and fresh cracked pepper. Place pieces in a single layer on a sheet pan and roast at 400F for 15 minutes. Turn over and roast for another 10-15 minutes until crunchy.
Delicious and slime free.

Worth1 · March 2, 2019

If you dont like the slime okra has add acid just about any acid you would normally eat or in other words find in food.
Anything from citric acid to white wine if you so desire.
This will cut the slime.

Tormato · March 2, 2019

Anyone eat the leaves?

budfaux · March 2, 2019

My mom on occasion would cut up pieces of green tomato and fry with the okra.
Outstanding!

March 2, 2019

Haven't tried the leaves Tormato, is that a thing? I have to look it up.

And Worth is right on about the acid, I often fry chopped or mostly whole (tops off) okra in a little vinegar and it takes the slime right out (as well as roasted - yum!).

Green tomatoes and okra?? Come on, summer!!!

Edit: Huh! Learned something new - not unusual, here

https://www.specialtyproduce.com/pro...eaves_8953.php

roper2008 · March 2, 2019

Glad to hear Jing Orange is good, because that is the one I ordered. I just steam fresh okra, delicious, I don’t mind the slime.

March 2, 2019	#41
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Helpful cooking tip. If you dont like the slime okra has add acid just about any acid you would normally eat or in other words find in food. Anything from citric acid to white wine if you so desire. This will cut the slime.

March 2, 2019	#44
MdTNGrdner Guest Posts: n/a	Haven't tried the leaves Tormato, is that a thing? I have to look it up. And Worth is right on about the acid, I often fry chopped or mostly whole (tops off) okra in a little vinegar and it takes the slime right out (as well as roasted - yum!). Green tomatoes and okra?? Come on, summer!!! Edit: Huh! Learned something new - not unusual, here https://www.specialtyproduce.com/pro...eaves_8953.php Last edited by MdTNGrdner; March 2, 2019 at 07:49 PM.

March 2, 2019	#32
Chapinz8 Tomatovillian™ Join Date: Jan 2007 Location: Chapin, SC Posts: 141	I've grown Evertender for a number of years. The Kerr Center in Oklahoma had an okra trial in 2008 and Evertender was one of the better ones. Does seem to hold its tenderness longer as it gets larger.

March 2, 2019	#34
seaeagle Tomatovillian™ Join Date: Oct 2014 Location: virginia Posts: 733	Southern Exposure Seed exchange has all the okra talked about here and some nice descriptions. Great place for buying seeds. Really nice selection of heirloom tomatoes and generous seed count on almost everything. http://www.southernexposure.com/vege...ra-c-3_36.html I read the history of okra a few years ago. Roasted Okra seeds were used to replace coffee in the Civil War when the North had all the Southern ports under blockade. Some people still mix coffee beans and okra even today. There was also a research report put out by a major university saying that since Okra can be grown almost anywhere it would easily solve world hunger as the mature seeds are very similar to soybeans nutrition wise.

March 2, 2019	#35
Ozark Tomatovillian™ Join Date: Jan 2008 Location: Ozark, Mo. Posts: 201	I've grown a lot of okra varieties over the years but I finally settled on Stewart's Zeebest as my all-time favorite - I'll grow it again this year. George and Mary Stewart, master gardeners in Houston, TX, are gone now - but they put a LOT of time and effort into selecting for quality and propagating this variety in the 1980's and '90's. Seeds are still available from various suppliers. In my garden and in my opinion, for me at least - it has sure proved to be "Zeebest" okra!

March 2, 2019	#40
ginger2778 Tomatovillian™ Join Date: Aug 2011 Location: Plantation, Florida zone 10 Posts: 9,283	Don't like the slime? Don't want fried? Here's a simple way to make it crunchy and sweet and slime free. Cut okra into 1/2 inch pieces, about 4 or 5 per finger length pod. Toss in olive oil, sprinkle a little salt and fresh cracked pepper. Place pieces in a single layer on a sheet pan and roast at 400F for 15 minutes. Turn over and roast for another 10-15 minutes until crunchy. Delicious and slime free.

March 2, 2019	#42
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,959	Anyone eat the leaves?

March 2, 2019	#43
budfaux Tomatovillian™ Join Date: Apr 2014 Location: Birmingham, ALABAMA Posts: 68	My mom on occasion would cut up pieces of green tomato and fry with the okra. Outstanding!

March 2, 2019	#45
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	Glad to hear Jing Orange is good, because that is the one I ordered. I just steam fresh okra, delicious, I don’t mind the slime.