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Okra....

the_jersey_lilly_2000

Well-known member
My okra is still makin......about every three days I go pick it, and there's about a gallon size bucket full or so. I've pickled it, I've frozen it cut up with corn meal.......we've eat okra till Lil Lilly is tired of it. LOL she came in today when I was cuttin some up to freeze and said, "Are we havin fried okra again?" I myself could eat it 3 or 4 times a week, love the stuff. We've also been eatin it boiled. But that's only for the smaller pods.

Is there any other ways to put it up? I found a recipe for pressure cookin it. "boiled okra" that is. But I don't have the quantity of small pods to really do that.

I wondered about freezin the small pods for boilin later....??? maybe

Don't have any maters or I'd be puttin up jars of maters and okra for soups and stews..... :cry:
 

Mike

Well-known member
I usually freeze up some already sliced & pre-breaded for frying.

I freeze the small stuff whole for jambalaya, filet gumbo, catfish pie, etc.

Sure is good pickled.
 

hopalong

Well-known member
We freeze it in qt zip locks for soups etc, and freeze it breaded.

We also will cooked some unbreaded cooked in bacon grease bits of bacon, some green chiles,or green chiles, onion and small cubed potatoes and fried together till done.
 

katrina

Well-known member
hopalong said:
We freeze it in qt zip locks for soups etc, and freeze it breaded.

We also will cooked some unbreaded cooked in bacon grease bits of bacon, some green chiles,or green chiles, onion and small cubed potatoes and fried together till done.

Sounds like a runny butt burner to me!! :D :wink:
mike, catfish pie and okra??? That's just wrong!!
 

katrina

Well-known member
the_jersey_lilly_2000 said:
Haha Katrina.....green chili's aren't very hot.....

I'm gonna try this recipe sometime this week when I go pick okra again.

Compared to what?? I'm staring at some jalapenos and wondering how I'm going to put those suckers in a jar without touching them!!! I'm thinking tongs... I might even just freeze em....
 

Denny

Well-known member
katrina said:
Mike said:
mike, catfish pie and okra??? That's just wrong!!

It's nothing but a fish gumbo baked with a crust on top.

EEEWWW... greasy catfish and slimy okra with crust... Man you need to come north for some real food.

Yeah Mike come on up north the Walleye's are biteing and so is the wind 57 mph yesterday and its balmy.
 

the_jersey_lilly_2000

Well-known member
Well....the next batch I go pick, I'm gonna try somethin.....blanch them, then freeze them for later boiling. I'll freeze them on a cookie sheet, then put them in bags.

Katrina....your kiddin right? Green Chili's are NOT HOT!!!! You should try some Bird Eye Peppers or Habaneros. Now those are HOT!!! I love my lil bird eye pepper bushes. They die back in the winter time. I trim em to about a foot tall.....and then in the spring they start growin again. I've had the same one's now for almost 10 years.
 

alabama

Well-known member
Just freeze it right out of the field in a zip-lock bag. And then take out what you need all winter for your peas and soup and such. I like it best steamed with a little salt and butter. You can sort of steam by putting a little water in a boiler (1/4 inch) and bring to a boil covered and then turn off and let sit a while. It is sort of like boiled without it comming all apart. However a steamer insert workes better. Steaming workes great woth pods up to about 4 inches long.
 

Twister Frost

Well-known member
I realize I am bringing up an old thread, but this "northerner" needs some help!! I had a wild hair and planted okra---what's even wilder is that it grew---and I don't know a thing about it other than I like pickled okra. So, here is my big question---how do you know when to pick it? Is there a length or color that I should look for?
 

the_jersey_lilly_2000

Well-known member
Pick it when it's young and tender. Up to about 6 inches long. Sometimes they are still tender if they get longer than that....best way to tell is if it's hard to cut with a knife...it's too old to eat. Pickled one's...I usually shoot for about 3 to 4 inch ones.

If ya wanna fry it...cut it up into about half inch pieces.....salt and pepper it....pour a lil dab of corn meal over it and shake it up till it's all coated. Then have your skillet ready/hot with the bottom just covered with oil....and put it in there. Keep an eye on it. Stir until it's a gold en brown.
We like it with ketchup.
 

Twister Frost

Well-known member
Thank you! Not sure what I am getting into, but I hope to at least have a few test trials---might even become a staple in the garden after this!
 

jingo2

Well-known member
katrina said:
hopalong said:
We freeze it in qt zip locks for soups etc, and freeze it breaded.

We also will cooked some unbreaded cooked in bacon grease bits of bacon, some green chiles,or green chiles, onion and small cubed potatoes and fried together till done.

Sounds like a runny butt burner to me!! :D :wink:
mike, catfish pie and okra??? That's just wrong!!


That's disgusting talk for a ' lady'......
 

allen57

Well-known member
the_jersey_lilly_2000 said:
And I failed to mention...pickled okra is easy easy to do.

A beginner also needs to know to wear gloves and long sleeves when picking okra, if you have sensetive skin. :lol: ...and they pretty much need picking every day. :(
 
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