Things are ripening up around here.
This little row,
produced a bag full of green beans.
The broccoli is just about ready to harvest.
And I am going to have to look up when to pick okra. I saw somewhere that it is the new "in" vegetable. Chefs are calling it the new asparagus. I think I will also have to look up how to cook it. We might be in for a bumper crop.
Some of the cucumbers are working out. It hasn't rained in a while so I have been watering them to try to keep the bitterness out. This is what I envisioned, hanging and straight.
But some of the vines are still running wild across the ground.
And speaking of wild, the tomato jungle is getting thicker.
J and I have been eating the blackberries as soon as they are ripe, so no leftovers to make a pie with yet.
And my Mandevilla vine is blooming like crazy but not getting very tall yet. But I do enjoy the pink flowers. Hope your garden is growing.
Your garden is looking great! I wouldn't have a clue what to do with okra, so maybe you'll have to let us know how it goes for you. Just started watering some things here this week...after our horribly wet spring, we didn't expect it to be so dry just a month later!
ReplyDeleteYour garden looks amazing. Good luck with the ocra - (interesting that it is the new asparagus). The mandevilla vine is beautiful.
ReplyDeletepick the okra at 3 or 4 inches long. Any longer and it can be too hard.
ReplyDeleteBest way to cook okra is to cut it into slices. About 1/4 inch thick. Dump it in a bowl of self rising corn meal. Mix it all around to coat the slices.
Fry in hot oil until golden brown. Sprinkle with a bit of salt.
also, my hubby is picky......... but, he will eat roasted okra. Leave whole, cut stems off. Rub them with some olive oil. Sprinkle with salt. Place on a baking sheet and bake them at 400 degrees for about 45 minutes. Turning at least once. We like ours crunchy. Start watching at 30 minutes. Your oven may be different than ours.