5th batch going in the freeze!

[drobertson]

Perfect growing conditions this year for the okra here, not sure if you folks like fried okra, boiled or however, I would like to hear of some different ways to prepare it, we do stir fry, even tried it baked last night, really good, bout any way you do it in my book, southern to the core I suppose,   

 

[21incher]

We had poor germination on ours this year, but the ones that started are doing great. We have pickled it in the past and were not very happy with the results. The way we like it best is to place a bamboo skewer in the stem end and then throw it on the weber with a piece of foil to protect the bamboo skewers or soak them in water and grill it. Then eat it like a okrasickle. 8)


 


 

[drobertson]

Oh Yea! that's what I'm talking about right there now! thanks for sharing that one 21! will do this week end, got a pig going on the grate!

[WDH]

We are getting about a gallon every two days.  We slice it up, batter it, put it in a gallon freezer bag and freeze it.  When you are ready to cook some, just reach in and get a handful out and fry it up.  Very nice to have in the winter.  Fried is my favorite way to cook it.  If you put it in a steamer basket and steam it, it will not be slimy. 

[clww]

Only way I will eat it is fried.

[luvmexfood]

I fry it done or close to done, then spread on a cookie sheet and set under a ceiling fan. When cool I put in plastic bag and freeze. Then when you want to eat it take it out and pour in skillet and warm. Guess you could call it refried okra.

Pickled some one time. After a few months opened a jar and started pulling one out. This big long slimy trail followed it out. Looked like snot. Turned my stomach and I threw it all away. Just a couple of pints that I was expermenting with.

[ron barnes]

We slice it in quarter inch pieces and put it in the dehydrator.  When it is very dry, chop it up into very small pieces and store in a jar.  Use it later this fall and winter to add to vegetable soups.  It does add a great taste to the soup.  This is the only way I like Okra