According to my plant it was okra time. I haven’t ever had okra time before, so I didn’t really know what the moves were. I ended up putting these into a quart jar with dill pickle brine and straight into the refrigerator. They’re pretty good that way.
Isn’t the okra flower beautiful?
Posted by doublebhomestead on July 14, 2012 at 6:26 am
Just a suggestion, pick that Okra when it is smaller. It will be much more tender that way. I pick mine no more than 2-3 inches long.
Posted by Jimmy Cracked-Corn on July 15, 2012 at 8:38 am
Thanks! I’ll keep that in mind!
Posted by thebeadden on July 14, 2012 at 9:11 am
I’d grow it just for the flower!
Posted by Jimmy Cracked-Corn on July 15, 2012 at 8:39 am
It’s very beautiful! I agree.
Posted by healingmagichands on July 14, 2012 at 11:54 am
Okra is a member of the hibiscus family. You can really see it in the flower. I don’t grow it here, although I probably should, but it isn’t one of our favorite veggies. So I don’t give it garden space. Pickled is really the only way I really like okra, and your first commenter is right. Pick the okras when they are smaller and they will be much more tender.
Posted by Jimmy Cracked-Corn on July 15, 2012 at 8:41 am
I learned something new today! Thank you!
Posted by Christie on July 14, 2012 at 2:07 pm
OKRA!!! We grew okra on a whim last year (had NO idea what to do with it), and by the end of the summer, the plants were about 7′ tall. They produced ALL summer long! I ended up processing, slicing up, and freezing bags and bags of the stuff. No joke, we plan to make this okra gumbo recipe tomorrow from some of last summer’s stores: http://southernfood.about.com/od/crockpotsoup/r/bl00109c.htm. (It’s really, really delicious!).
Posted by Jimmy Cracked-Corn on July 15, 2012 at 8:42 am
That sounds great! My okra are about 3 feet tall at the moment, and looking ok.
Posted by AllyAlly on July 16, 2012 at 10:34 am
My okra has REALLY taken off, I had no idea what to expect but they are about 5′ tall now and we pull off 10-20 okra per night. If you pull them when they are about pinky length and throw them on a cookie sheet with olive oil and some seasoning and roast them at about 400 for 10 minutes or so (until they are a little bit brown and crispy) they taste VERY much like french fries! We eat them that way a few times a week and pickle the rest
They are quite the delight and are growing lovely despite the 115 degree weather 
Posted by Jimmy Cracked-Corn on July 16, 2012 at 7:37 pm
My ENTIRE GARDEN is almost dead due to the ground being dry 7 feet down. The Okra reached about 3 feet on the tallest plant. I hope yours continue to do well.