Guess the flower, then I'll pick your brain! LOL

[ducks4you]

OKAY, these are NOT my pictures!!!! I WILL take my own---PROMISE!!!!
I do agree, they are really pretty. We ONLY like to roll them, cut, in corn meal, and fry in bacon grease. A friend of mine likes them in soup.
I just thought, since SSSOOOO many heirlooms are red or purple, that maybe, this was the original color of okra.
BTW, (for those who don't know) the inside of these flowers is a really deep marroon. The flowers open in the morning, then close by evening, and fall off, and produce the "fruit."
Pat, do you know--will I get any volunteers next year?

 

[kcsunshine]

We planted the red last year and saved some for seeds. They didn't come up. Plan on harvesting the okra pods every other day or they'll grow huge and are not good. As you harvest the pod, cut off the leave under that pod. This will keep from scratching you so much, makes the plant grow taller and the pods easier to see. They hide from you right up against the stalk.

To freeze, slice into 2/3 - 1/2" pieces, discard stem and other end tip, lay flat on cookie sheet and put in freezer. After they have frozen, bag and put back into freezer.

We always just wipe the pods to clean them - never cut and put into water unless you want a slimy mess. Yuk!

I let some pods dry thinking I would have a pretty decoration, but it just turned brown. Oh, and the red pod turns green when it's frozen, or cooked.

 

[hoodat]

Cow horn is the best okra I know. It's an heirloom with really big pods that stay tender up to 6 inches long and never get spiny.

 

[journey11]

I love pickled okra... But of course I love just about anything pickled.

 

[ducks4you]

To freeze, slice into 2/3 - 1/2" pieces, discard stem and other end tip, lay flat on cookie sheet and put in freezer. After they have frozen, bag and put back into freezer.

We always just wipe the pods to clean them - never cut and put into water unless you want a slimy mess. Yuk!

I let some pods dry thinking I would have a pretty decoration, but it just turned brown. Oh, and the red pod turns green when it's frozen, or cooked.

THANKS!! I was just going to cut, bag, label and freeze, but I'll try that, instead. How disappointing that the red okra turns green when cooked. I was hoping to have an interesting, colorful Christmas dish this year!

hoodat wrote:
Cow horn is the best okra I know. It's an heirloom with really big pods that stay tender up to 6 inches long and never get spiny.

Thanks, hoodat! I'll look for those seeds for next year.

journey11 wrote:
I love pickled okra... But of course I love just about anything pickled.

Send me your okra pickle recipe!