Jing Orange Okra
Did you know okra is sometimes called lady’s fingers? I’ve never heard it called that myself, but I read that okra is indeed called lady’s fingers in other parts of the world.
The okra plant is part of the mallow family and is prized for those long slender seed pods that sprout along its length. Okra is easily planted directly in the garden in a sunny location in warm temperate regions of the world. Many folks soak their seeds in water or milk overnight before planting. We rarely remember to presoak them.
As you might imagine, okra grows especially well in the Southern Appalachian Mountains. The plant can reach towering heights of over six foot tall. The pods are preceded by beautiful blooms which are reminiscent of hibiscus blooms.
Pap taught me to trim okra plants as they grow in the following manner.
Once a pod is ready to be harvested, cut the pod as well as the leaf growing directly below it. Pap said cutting off the leaves along with the harvested pods encouraged the plant to produce more blooms and therefore more pods. I haven’t read any scientific data to back up this method of pruning, but it has always worked well for my family.
Okra can be prepared in a variety of ways.
Many people associate okra with gumbo. The vegetable is delicious in other soups and stews too. Granny always added okra to her canned soup mix each summer so that we could enjoy it in the cold winter months.
Probably the other most popular way to consume okra is fried. Fried okra is definitely a staple on the Appalachian kitchen table. Granny shared two good tips with me concerning fried okra. The first is to use a cast-iron pan the second is to finish the okra in the oven. The oven cooking ensures each piece of okra is done without burning a few along the way or leaving pieces on the soggy side.
Okra is among the favorite things to pickle in the Southern Appalachian Mountains and many people find grilled or roasted okra to be especially good.
It can be preserved for later use by freezing, pickling, or canning. Okra can also be dried in a dehydrator with a few spices to make a tasty crunchy healthy treat.
Turns out the vegetable is not only tasty to the palette but is also very healthy for the body. Okra is rich in vitamins A, B, C, E, and K. The pods are also high in fiber and contain calcium, iron, magnesium, potassium, and zinc.
Okra is said to be good for digestion because of mucilage and fiber and is even said to be good for vision due to its antioxidant traits.
Most folks are familiar with the green varieties of okra, but we’ve been growing a red variety called Jing Orange for years. It has great taste and is very prolific for us. Interestingly, the red disappears once you cook it.
We haven’t had our first mess of okra this year, but I’m hoping we get it soon!
Last night’s video: The BEST Chocolate Pound Cake & A Dying Mixer.
Tipper
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