It’s hot and humid outside – not a place I want to spend much time. And by the look of my garden, neither do many of my plants. One plant however is actively producing. Okra.
Now, I don’t have a huge garden of okra, but I do have enough to supply our needs. As you can see from the picture, I grow my veggies in rectangular beds that my husband made for me. Keep following and when he makes my next bed I will post the DIY photos and info.
This year I planted one four foot by four foot garden bed of okra. I planted 49 seeds. I would guess that about 35 to 40 plants grew. If you are wanting to pick enough okra in one day for a meal, this probably isn’t going to be enough plants. However, this amount is working fine for us. Everyday with a pair of scissors in hand, I walk around the patch of okra looking for pods that are two to four inches long. In the beginning I only found a couple a day. Today, in less than 5 minutes, I harvested about twenty.
After gathering the okra, I rinse them under cold water and drain. Using a sharp knife, I cut the cap off and cut the okra into about ¼ inch slices. I don’t throw the caps away, they go into my compost. (That will be another post.) I place the sliced okra into a gallon freezer bag that I keep in my freezer. When the freezer bag is full, I cook them.
Wondering why my bag is empty? Today’s harvest was all I needed to finish filling my bag. So… my next post will be about how I cooked the okra.