Okra
This tall, prolific vegetable plant is a member of the Hibiscus family. It produces large, yellowish flowers with red or purple centers that look great standing at the back of the flower borders with other tall plants such as hollyhocks. Because of it's size, okra isn't normally a good candidate for container gardening, however a smaller variety called "Baby Bubba" (available from Burpee) grows only half the size of regular okra and should do well in a large container. Best varieties for the garden include Louisiana Green Velvet, Emerald and Clemson Spineless.
Location
Select a well-drained location where the plants will receive full sun. Okra may not be suitable for northern climates since it prefers a hot summer. If there is danger of the plants standing in water try a raised bed. Soil should be worked to a depth of 8 to 10 inches. Remove rocks ad debris.
Planting
Before planting, nick the seeds with a file and soak overnight to speed germination. Seeds can be started indoors or sown directly outdoors three weeks after all danger of frost has passed. Plant seeds ¾ inch deep and space the plants 18 inches apart.
Care
Nitrogen and Phosphorous requirements are high, so plan to sidedress regularly, especially after the first harvest. Plants are susceptible to stem rot, so when you must water, soak the soil, not the plant. Yields will increased if plants are watered deeply every 7 to 10 days. Take care when cultivating around okra plants so that roots won't be damaged. It's best to pull weeds close to the plant by hand.
Harvesting
Expect the first harvest about two months after planting. Pick the pods when they are 2-3 inches long. Mature pods are fibrous and tough. Pick daily to lengthen the harvesting season. Okra will keep for 3 to 5 days in the refrigerator. If okra becomes too mature it can be dried and cured for use in flower arrangements.
Okra seed is easily saved for next season by leaving some of the last pods on the plant until they reach full size. Cut and dry the pods, then shell and save the seeds in an airtight container.
Fried Okra Recipe
1 pound fresh okra, trimmed and cut into 1/2 inch slices
3 tablespoons all-purpose flour
2 egg whites
1 3/4 cups fine soft breadcrumbs
Vegetable oil
1/2 teaspoon salt
Toss together okra and flour.
Beat egg whites at high speed with an electric mixer until stiff
peaks form and fold in okra. Coat okra well with breadcrumbs.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
Fry okra until golden brown. Drain on paper towels. Sprinkle with
salt. Makes 4 servings.
