Not To Hot for Okra

The tempertures in Oklahoma have been over 100 degrees for the last eight days and everything is suffering from this unrelenting heat. My husband and I water the grass, plants and flowers every day to keep them somewhat alive. We've lost most of our garden despite our efforts and we are almost to the point of giving up. There is however one plant that seems to thrive in this heat. Why I don't know. Our row of okra is producing like mad. Everyday I have to pick okra pods from the stalks or they get to big to eat. When they get to big they are to tough.

These okra plants I grew from seed and they are on the far left of the picture. They have gotten huge. They also produce a beautiful yellow flower with a red center.

                                                                                

                                                                                                                                                                                                                                                        
I don't care for pickled okra so I wash, slice and freeze them in freezer bags and place them in the freezer until we are ready to eat them.  The best way to fix them is to coat them with flour and/or cornmeal and deep fry them until golden brown. Some people like them boiled with tomatoes but that's not for me. Too slimy. Maybe next summer I'll forgo all other vegies and just stick with growing okra. I can always give it away to my neighbors and family when we've had our fill.

                                                                    Fried Okra

12 tender okra pods, 4 inches or smaller
one half cup all purpose flour
1 large egg, beaten
one half cup cornmeal
one half teaaspoon salt
2 cups peanut oil or canola oil

Slice each pod crosswise into one half inch rounds. Place flour, egg, and cornmeal in separate shallow bowls. Coat the rounds with flour, then drop them into the beatern egg. Use slotted spoon to transfer the okra rounds to the bowl with the cornmeal. In a deep-fryer or large skillet heat oil to 350 degrees F. Lift the okra out to the cornmeal, again using a slotted spoon, and shake off the excess cornmeal. Carefully drop the okra into the oil piece by piece so it doesn't stick together while cooking. Don't overcrowd the pan; you will need to cook 2 or 3 batches. Cook until light brown, about 15 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt.

Okra is an Oklahoma favorite with any meal. But it's great with brown beans, stewed tomatoes and corn on the cob on the side. If you've never had okra this way you need to try it. Yum!

Christine