Monday, March 28, 2011


Is it worth the effort?

My family loves fried okra, but it's the vegetable that fights back! 
The first challenge is just to pick it. You have to put on long sleeves and gloves - even if it's a 98 degree July day - to keep the pricklies from your arms and hands. Then you need a long sharp knife to reach in and cut off the pods. 
The second challenge is the beginning of preparation. To slice okra is no less than disgusting. What is it with the slime that comes out when you begin to slice it! After that's rinsed off, okra becomes a pleasure.

I've learned to prepare it to save for winter.
Toss with cornmeal, flour, salt, pepper.
Lay out (with slices not touching) on waxed paper on a cookie sheet.
Freeze (for at least 24 hours)
Put in a bag and keep in the freezer until you're ready to use it.

Visit Sweet Smell of Spring to enjoy an Etsy treasury (collection of art pieces and vintage items) put together in celebration of springtime on the farm.  Or, visit Fall Fruits & Vegetables The Taste of SummerToo Hot to Cook... Summer Salad Time or  Good for You - Fruits and Veggies for yummy / healthy treasuries. Then visit  Oh, John the Rabbit  or What's for Dinner? for a whimsical twist on the theme.  "Okra" also got to represent Arkansas in Natural State. and in I Was Born in Little Rock. Finally visit Some Like it Pink for a surprise - who knew okra could be pink!


  1. I'm off to a restaurant in a few nights time called Okra, where they serve Malaysian food, exquisite food, but I've never seen any okra there. It might have a duffermt meaning there.

    I know this vegetable, lady's fingers as we call it here, an acquired taste.

  2. Had fried Okra for the first time at Lambert's in Springfield MO. Loved it!

    Nice blog spot. Thanks for the invite to drop by!