August in Arkansas and it’s hotter than hot. The past two summers spoiled us with the frequent rains and cooler temperatures. The lack of water and brutal sunshine can take its toll on farmer’s crops as well as a home garden. But you can always count on okra to shine in the face of hot dry weather.
Unless you have spent much time down South, you may not be familiar with this green slender pod-like vegetable. I am an okra lover. Give it to me anyway I can get it. Fry it. Pickle it. Slice it up and add it to curry, gumbo or stew. Roast it on the grill. My son and I recently took a bite of it raw just to see what it was like. And it wasn’t bad at all!
At the moment, I have bags of okra falling out of my refrigerator every time the door is opened. I’d like to be pickling it but I haven’t found the time. Right now I am simply washing and freezing the okra. Because this okra will likely be coated and fried or added to another dish, I slice the pods into 1-2 inch lengths and freeze them in large gallon bags.
So when you come across a great deal on okra at the farmers market or your own garden is producing a bumper crop remember these easy storage tips. You can also try this great recipe that highlights some other great farmers market or from the garden finds.
- 1/4 pound strip bacon, cut into 1/4-inch pieces
- 1 cup onion, diced
- 1 1/2 tablespoon garlic, chopped
- 3 cups fresh okra, cut into rounds
- 1 cayenne pepper, sliced
- 1 sweet banana pepper, sliced
- 2 cups cooked purple hull peas (recipe follows)
- 2 cups diced Roma or paste tomatoes
- Salt
- Pepper
- In a large sauté pan, cook bacon until crispy. Remove bacon and set aside.
- Sauté onion and garlic in bacon drippings until soft.
- Add okra and peppers and cook until tender, about 10 minutes.
- Add purple hull peas and tomatoes and cook an additional 5 minutes.
- Season with salt, pepper and toss in reserved bacon.
- Add peas to a large sauce pan and cover with water.
- Add the onion, bacon, bay leaves, and black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked.
- Season with salt.
- Let the peas stand in liquid for 15 minutes before draining.
Getting to Know Your ARWB Foodies
Jeanetta Darley
So I Was Sayin’
What food reminds you of childhood?
Rice crispie treats
What is your favorite international cuisine?
I love it all; why pick?
What is always in your refrigerator at home?
Beer
What is your most used cookbook?
Better Homes & Gardens red checkered cookbook
What is your favorite kitchen gadget?
My canner.
Do you have a favorite food indulgence?
Not really because I don’t deny myself much. Everything in moderation.
What is your go-to ingredient that you use time and time again?
.Onions
What is your favorite food meal to cook at home?
Fried egg sandwich
What is a cooking tip that you would like to share with beginning cooks?
Just try it. If it flops throw it out or feed it the chickens and try again.
When you’re not cooking, what are your favorite pastimes?
Art
What else would you like us to know about you?
I’m honest. I usually only bite my food. I love Jesus but I drink a little.
Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies. You can find her online at So I Was Sayin’ or on twitter, pinterest & instagram . You can also follow her on Periscope (Jeanetta) and join with her for #Arkanscopes. Catch her session with Kellee Mayfield (@DeltaMoxie) on Periscope at #AWBU.
I’ve only ever had okra on buffets, so perhaps, I haven’t given it a fair shake. I’m thinking fried sounds good (I have a HUGE thing for fried pickles-would fried okra compare?).
There’s fried okra (which is amazing) and fried pickled okra (which can make the angles sing). I suggest it in all forms 🙂