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Calling OKRA Experts!!!
HandLoad
Member Posts: 15,998 ✭
Harvested my OKRA Today, and chopped into rounds, put in egg wash, then Old Bay Seasoned Flour (Wife wanted Flour) and Fried in Deep Skillet with Vegetable Oil...
Got them nicely Tan, drained for a bit on Paper towels, and added a little Salt before they cooled.
They were NOT like I remember. They were woody, with dry strings that you couldn't chew. They had a nice but Faint OKRA Flavor, and I could taste a little "Green" Flavor (like Grass), but they weren't as soft as I expected...
Did I wait too long to harvest them? When is the Right Time? Mine were mostly nearly Six Inches Long, Kinda Light in Weight, and still uniformly Green. No Hairs on the outside??!!??
Got them nicely Tan, drained for a bit on Paper towels, and added a little Salt before they cooled.
They were NOT like I remember. They were woody, with dry strings that you couldn't chew. They had a nice but Faint OKRA Flavor, and I could taste a little "Green" Flavor (like Grass), but they weren't as soft as I expected...
Did I wait too long to harvest them? When is the Right Time? Mine were mostly nearly Six Inches Long, Kinda Light in Weight, and still uniformly Green. No Hairs on the outside??!!??
Comments
Did I wait too long to harvest them?
Ain't nothing can get by you! Don
If they are tough when you slice them, they will be tough when you try to eat them.
You'll usually get one or two pods off each stalk. After you cut them off the stalk will produce again. Then again.
yep. smaller is more tender.
This younger generation !
What to do with them ![;)][:D][:D][:D]
Smaller is better.
Texans make that mistake often.
Dad sent me out to the garden to cut okra when we got back.
Swear, there were some huge ones. Coulda cut them in half and used them as canoes. (well, maybe not that big)
But they're like zuchini. You can walk the garden every day and then you'll see a monster that you swear wasn't there yesterday.
If you see any 3 inchers, grab 'em.
If you have excess, cut it up and put it into freezer bags. Great for gumbo, or stews. Not too bad fried from frozen, but not as good as fresh.
Been raising it and cooking it this way for 30 years.
No matter what you may have heard to the contrary, Bigger is NOT always Better with all things and all times!
I pick them smaller. More of them when smaller is much better than any amount of them wehn too big and woody.
For what it is worth, after bathing in beaten eggs I shake em in corn meal and then pepper to taste and fry more slowly or lower temp.
They are worth experimenting with some, until one finds the best way for themselves. Most folk have some difference in tastes. [;)]