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Sometimes I think of this vegetable and feel sorry for it because it is not as popular as other garden vegetables. Its slimy, gummy qualities make it unfavorable to many cooks except for those who specialize in southern dishes such gumbo and of course the appetizer fried okra.
Okra, a tropical plant originating in Ethiopia, made its way to the Nile and Middle East sometime during the 13th century. It made its first appearance in the southern states of North America in the early 1700’s being brought over by the black slave trade. Early American Indians used okra as a thickening agent for stews made of vegetables and seafood or as we know it today “gumbo.” In England, a stew similar to our gumbo might be called Lady’s Fingers and in the Caribbean, Kallaloo, all of which contain okra.
Although okra is mainly used fresh, it can be dried, ground into powder and then the powder used as a thickening agent in soups and stews, sort of like corn starch.
Okra pods range in size from about a two inch to eight inches and are finger-like in shape. They are slightly curved and come to a point on one end. Okra usually has a green color ranging in shades from light to dark, but there are a few varieties that have a reddish color to them. Some varieties might have slight fuzz on them and/or ridges. Okra reminds me of milkweed pods with ridges.
Larger sized okra tends to be woody, so when cooking with okra choose the smaller, tenderer pods.
Okra seeds should be planted in the garden after all danger of frost has past, in well-drained soil, rich with organic compost. Sow seeds one inch deep, four to six inches apart, in rows spaced one and one-half to two feet apart. Okra does well in dry weather, but may need to be watered if dry periods extend past a week. Okra is a prolific plant so check often for pods during the summer growing months.
Pods should be harvested when they are between two and four inches. Use a sharp knife to remove the pods from the plant and be careful when handling the pods as they bruise easily.
Okra can be canned, frozen or pickled. I use it in home-made soups, gumbos and stews and then freeze them. I also freeze washed and cut okra to add to my soups and stews in the winter time.
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Author Bio Box: Agnes Farside
 http://www.associatedcontent.com/user/110407/agnes_farside.html
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