Skip to content

Okra Machine

September 25, 2012

(Warning: A rambling almost pointless post with typos follows.)

For a couple of people who a few months ago didn’t think we liked okra, we sure have eaten a lot of it this year. The “Okra Machine” cranked into high gear in mid July and by August we found ourselves eating roasted pods almost every day. No messy frying, no gooey boiling or sauteing, we just give it a spray of olive oil and a little salt and a few minutes in the oven. We snip the pods when they are small (probably smaller than we need to in order to avoid the large “woody” ones that everyone has spit out sometime in their lives. Admit it, you have.)

I planted “Clemson Spineless” again this year but moved it to a “trial” spot against the back fence since there is a pond in the spot I used last year.

The okra seed goes straight into the ground, in good old fashioned dirt, vs into the fluffy soil mix of the raised beds.

Does it mind? Apparently not. The soil is pretty good all things considered; it is a clay base with about 30 years of leaves and other organic matter composted into it. Also, the drainage against the back fence is pretty good since the ground level drops off behind the fence, really just sort of a raised bed itself. I ignore the seed packet spacing recommendations (ie plant all the seeds an inch apart, then thin to 2 feet so you buy more seeds next time too) and plant a couple of rows a foot apart with maybe 6-8″ spacing between pants by the time all it said and done. Okra is quite “competitive” and tolerates a crowd well without disease and diminished production imho.

The plants are now closing in on 10′ and have started putting out side shoots with new blooms & pods; by now we are well practiced in the art of walking the top of a tall plant down to 6′ or so with one hand and snipping/catching a pod with the other.

Click the pic for a “worm’s eye view” of the Okra Machine preparing another day’s output:

2 Comments leave one →
  1. Erich permalink
    September 26, 2012 11:21 am

    Pickled is good too

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: