You have not lived until you’ve had this. Homegrown okra is highly recommended. (I see we must have been looking for a hurricane around this time.) Recipe: Fritter Fried Okra Published on August 4, 2020 by Marica The Girls and I have a running text thread filled with pics and videos of Phen, his new kitten, tie dye
Took them two days to finish off the blackeyed pea foliage– you can see the remaining stems in the left corner. I never would have believed they’d go for the okra leaves. Word to the wise. When you ask, “What won’t deer eat?” And some seemingly knowledgeable person rattles off a list of deer resistant
The Girls and I have a running text thread filled with pics and videos of ‘Phen, his new kitten, tie dye and other artistic creations, lunch plates, complaints, comments on daily life, the occasional long winded rant (those are fun coming from three people who have a larger than normal vocabulary and a superb command
The Bermuda grass that was smothering the Liriope is under control– not eradicated, just very much under control. Nothing else is but I am partial to that edge of chaos look. Tumbling over the Liriope and some sedum are a couple of blackeyed peas. I think I planted three seeds. There are baby blackeyes! Unfortunately,
Though the recipe does not indicate that these be water bathed, we most certainly did! (Pints jars for 10 minutes) “Serve as zesty hors d’oeuvres with alcoholic beverages or sliced in a green salad.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) PICKLED OKRA PODS Makes 1 pint ½ lb (about 22 to 25) small tender
With Aunt Hattie’s Red Okra PICKLED OKRA I Makes 2 pints 20 oz whole okra, thawed if frozen 2 hot red pepper pods OR ½ tsp crushed red pepper flakes 2 cloves garlic, halved 2 C white vinegar (diluted for pickling) ¼ C water 3 Tbsp salt (preferably canning or pickling salt) 1 ½ tsp
Today we put up six pints of pickled Aunt Hattie’s Red Okra: 3 pints of Pickled Okra Pods and 3 of Pickled Okra I (photos and recipes coming tomorrow). We also put up one pound of mixed peppers, and eight cups of Southern Railway Bean Soup. Here at the Farm, “put up” means to
Aunt Hattie’s Red Okra on top of Mississippi Purple Blackeyed Peas on top of Mississippi Silver Backeyed Peas. Right colorful, wouldn’t you say? Aunt Hattie’s Red Okra is one of our favorites. Here’s the blurb at New Hope Seed Company from which it comes: 65 days This is an old heirloom red okra from the
Eat your veggies! OKRA CREOLE I Serves 4 1 C okra, sliced, boiled in a small amount of salted water for 10 minutes, drained 1 medium onion, chopped 1 bell pepper, chopped 2 Tbsp salad oil 3 fresh tomatoes, quartered OR 1 C canned tomatoes 1 tsp sugar 1 tsp flour ½ tsp salt ½
I know what you’re thinking. I admit, it doesn’t look like much. But in fact, it was really quite good– and very different for an okra dish! So if you don’t like okra, give this a try. “An unusual cooked okra side dish that comes from Barbados. It is served mainly with fried or steamed
Veggie night! FRITTER FRIED OKRA Serves 6-8 1 C flour 3 tsp baking powder ½ tsp salt 2 eggs, well beaten 1/3 C milk 5 C okra, sliced thin Deep hot fat Sift together flour, baking powder, and salt. Combine eggs and milk, and stir into dry ingredients until smooth. Stir in okra, spoon into
Thanks to this recipe and a couple of others, we are finally making our way through the hot pepper pods I grew and dried about five years ago! This recipe is easily made smaller if you don’t have six pounds of okra. It’s so easy, you can do the math in your head! HOT PICKLED
Green, white and red okra! Recipe below. DILLED OKRA 3 lbs young okra (uncut), scrubbed Celery leaves Peeled garlic cloves Large head and stems of fresh dill OR 1 tsp dill seed 1 quart water 1 pint vinegar ¼ C salt Pack okra into hot pint jars with a few celery leaves, 1 clove
From Justin Wilson; Why it’s called stewed is a good question CAJUN STEWED OKRA Okra, sliced Eggs, beaten, equal in volume to amount of okra Shredded cheeses (use your imagination) Heat oven to 350o. Put okra in a greased casserole dish and pour beaten eggs over. Top with cheeses to cover. Bake until set and
‘Corn Horn’ ‘Aunt Hattie’s Red’ There is nothing– and I do mean nothing– like Mr. Big Food’s okra fritters. Lord. I’ll bet you one United States Dollar that there will be fried catfish night featuring okra fritters real soon! Oh! Maybe I will suggest that for one of our Independence Day Celebrations suppers. There’s nothing–
“We specialize in open-pollinated and heirloom vegetable seed varieties that are rare and not readily commercially available.” Now that the Christmas Season is over, it’s time to move into Almost Summer (which is followed by Summer, and Still Summer). You know what that means? Seeds! New Hope Seed Company is the first stop I’ll make
I got an email from New Hope Seed Company. They are having a sale! I will order Aunt Hatie’s red okra, whippoorwill blackeyes (cowpeas = blackeyed peas), and the hardshell melon seeds. I’ll also pre-order one of those sweet potatoes. The red okra is delicious and beautiful. Okra is related to hollyhock, rose of Sharon,
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