Okra

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We tried growing it last year, and got the seeds up, but in the place we planted them nothing seems to grow well. We still have some seeds I think, but we don't really know what we are doing. Maybe we should try to start some seeds soon.

Okra, Pork & Tomato Gravy


Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ready In: 1 hour, 45 minutes

When my grandma would make this dish, my sister & brother & I would clean the pot, it was that awesome. Of course you have to be an Okra lover.

Ingredients

oil
12 whole little okra pods
2 pounds pork, cut up
2 cans tomato paste
1 large onion, cut up
1 bell pepper, cut up
water or chicken stock
salt to taste
pepper to taste

Directions
Heat a little oil in skillet, fry the okra pods on low until brown on all sides.
In the meantime, start cooking down your tomato paste in a little oil, stirring often. It needs to brown some, but be careful not to burn it.
When you reach this stage, add your meat, onions and bell peppers. Stir well.

Add water or chicken stock to cover meat.
Season with salt and pepper. Cook for about an hour, then add the okra pods and cook another 15 to 20 minutes. Serve over hot rice.

From: www.realcajunrecipes.com/recipes/cajun/okra-pork-tomato-gravy/17.rcr

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Maybe next spring, we didn't plant many things this year, which is probably just as well with the drought.

Here is a picture of what our plants would have looked like a few weeks later had they survived. I haven't seen them before you see!

www.veggiegardeningtips.com/caution-slow-moving-okra/

I have found recipes in Indian styled books.

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Kentucky Burgoo, Waters Fashion

1-2 beef marrow bones (2 1/2-3 lbs)
2 pounds chuck roast (or venison)
2 pounds breast of lamb
2 pounds breast of veal
1 4-5 lb. chicken
1 tender, young rabbit, ready to cook
(1 squirrel, dressed out)
2 onions
2 bay leaves
1 whole pod red pepper
a handful of parsley
8-10 quarts water
4 1/2 cups chopped onions (about 1 1/2 lbs)
4 1/2 cups peeled and cubed potatoes (about 1 1/2 lbs)
1 bunch carrots (peeled and diced)
2 green bell peppers (cored, seeded, and slivered)
2 red bell peppers (cored, seeded, and slivered)
2 cups fresh (or frozen) lima beans
kernels cut from and milk scraped from 4-6 ears of corn
(about 2 cups)
2 cups chopped celery
2 cups chopped cabbage
1 medium turnip, diced
2 quarts tomatoes, pureed in their own juice
2 cups fresh okra, sliced
1/2 lemon, seeded
1 T worcestershire sauce
1 T tabasco sauce
1 T freshly ground black pepper
1/4 C 100 proof KENTUCKY bourbon

1 cup diced fresh parsley

The Day Before

Put the meats, whole onion, bay leaves, handful of parsley, red pepper, and water in a
large kettle. Boil for about 1 1/2 hours. Remove chicken and rabbit, and cook rest for
another 4 hours or until meat pulls easily from the bones. Bone and reserve meat in
refrigerator. Remove onion, bay leaves, and pepper. Refrigerate stock overnight.

Early the next day, remove congealed fat from the top of stock and discard fat. Add
chopped onions, potatoes, carrots, bell peppers, lima beans, corn, celery, cabbage, turnip,
and tomatoes. Bring to a boil and simmer uncovered for about 2 hours until vegetables
are tender.

Add okra, lemon, worcestershire sauce, tabasco sauce, whiskey, and pepper. Simmer
uncovered in a 300 degree oven for 2 1/2-3 hours, stirring occasionally. Remove and
discard lemon, add reserved meat and simmer in oven for another hour, stirring
occasionally. Burgoo should be very thick. Stir in 1 cup diced fresh parsley and serve
with cornbread and cole slaw.
Serves 10-15

From: www.masterstech-home.com/The_Kitchen/Recipes/Reminiscent_Recipes/KentuckyDerbyLuncheon.html

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www.taste.com.au/recipes/11395/beans+okra+with+crisp+gremolata

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Pappardelle Pasta with Okra Recipe

Flat, long and wide pappardelle is perfect in this dish, but fettuccine works fine too. You can use most any fresh herb in this simple dish.

Ingredients
6 ounces dried pappardelle noodles
2 tablespoons olive oil
3/4 pound fresh okra
1/4 cup chopped fresh chervil or basil leaves
1/4 cup lower-sodium chicken broth
½ teaspoon kosher salt
½ cup grated Romano or Parmesan cheese
Instructions
1. Cook pasta according to package directions. Drain.
2. Heat oil in a large skillet over medium-high heat. Sauté okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese. Serves 4.

Recipe by David Feder, "Relish the Season," July 2006.

From: www.relishmag.com/recipes/view/22942/pappardelle-pasta-okra.html

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www.threadgills.com/cookbook/stewokra.htm

myrasoi.blogspot.com/2006/02/okra-tomato-fry.html

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This is also called ladiesfinger:

mydiversekitchen.blogspot.com/2007/11/chickpea-garbanzo-bean-and-cabbage.html


Quick Ladies finger and potato
Ingredients : - 1 medium sized potato, 200grams ladies-finger, 1 small tomato, 1 table spoon oil, 1 teaspoon turmeric, 1 teaspoon red chilly powder, 1 pinch cumin seeds, Salt to taste.

Preparation time : - 10 minutes Serves : - 2

HOW TO PREPARE: - Cut the potato into cubes and the ladies finger into small pieces. Take a frying pan and pour one table spoon oil. Add the cumin seeds once the oil is well heated. Fry till they are golden brown, and then add the potato cubes and ladyfingers pieces. Add the turmeric, red chilly powder and salt. Stir well and cover with a lid. Cook on low flame stirring now and then. After five minutes beat the tomato in the mixer and add it. Cook till the oil starts coming out by itself. Turn off the flame. Garnish with coriander leaves and serve.

From: www.bestindiancuisines.com/quick-ladys-finger.shtml

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cumicori.blogspot.com/2008/03/goan-prawn-okra-curry.html

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a-skip-in-my-step.blogspot.com/2008/08/mid-august-garden-views.html