Tuesday, September 27, 2005


Hey, who knew I'd get so many comments about okra! Maybe I should change the name of the blog to Okra Forever! I'm sure there's a niche group out there that would love it. Haha, not really. As much as I like okra, I just don't know that there would be enough to say about it to make an entire blog. A blog entry, on the other hand....

And I have a picture right here! This is one of my okra plants from last year. I love the flower on them, pale yellow petals with a dark crimson center. The okra I planted this year got nibbled on by the omnipresent bunnies, but it recovered surprisingly well considering the damage they did! I'm not sure how much longer it will keep producing since we are approaching 'winter' here. (Yes, you can laugh. But my garden does get frost on the coldest nights!) Right now it's the only thing in my garden that is producing anything.

Okra is a heat loving plant. Maybe that's why it won't grow in upper state New York. Tell your friend I'm sorry for him having to eat frozen okra.

And finally, here's how to make smothered okra:

1 large onion, chopped
1/2 cup chopped bell pepper
2 Tbsp butter
2 cups sliced okra
2 medium tomatoes, peeled, seeded, and chopped
1/4 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. ground black pepper

In a 10 inch skillet cook onion and bell pepper in butter about 5 minutes or till tender.
Stir in okra, tomatoes, salt, red pepper, and black pepper. Bring to boiling. Reduce heat. Cover and simmer for 30 to 35 minutes or till okra is tender.


I promise this is the last you'll hear about okra,


Liz said...

The okra sounds delicious, but I will probably need the hush puppy recipe, too, to use to bribe my kids to try the okra.

rob said...

I'm going to try your recipe with frozen okra. =( I'll get my friend's Texas recipe and send it to you. I'll bet it's great with fresh okra.

crochetfreak said...

Great! I have more okra coming and I could use another recipe! And let me know how frozen okra is smothered.