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Pretty Creek

8/16/19

Green Delight

Adventure Location: Decatur, Alabama
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The OFM was ready to cook supper. The fridge was opened and the search began. Ummm maybe that or oh yeah those would be good. And what is that? as he spied the white plastic bag in the produce tray at the bottom of the fridge.

Cautiously the bag was opened and OH YEAH. It was the fresh from the picking on Snow Mountain OKRA. Now you might not know it but the OFM is a MAJOR okra fiend. We had gotten a portion of the harvest last weekend and the OFM had had a major senior moment and forgotten it. Now that is a major sin to forget food.

Anyway out it came  and a quick look on the internet gave him the boiling times and into the pot the delicious pods went. The flame roared into action on the stove and the cooking began. 

Now comes the OFM specifications. Pods 4-5 inches long. Water at a roaring boil. Cooking time about 6 minutes. Check at 5 minutes and every 30 seconds for easy penetration by a fork but not yet squishy. One minute too long and you have slimy green yuck.

Perfection came to the food  and the okra was moved to a plate and laid out side by side. A light butter coating was melted on the pods then a light fresh ground black pepper sprinkled over the entire plateful of sheer ecstasy. 

Nope no pictures, all the OFM could see was fresh okra calling to him. And folks that is one way the OFM comes very close to having tooooo much fun..

10 comments:

  1. This comment has been removed by the author.

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    1. Boiled Okra?!! In South Georgia where my mama came from Okra is fried. I didn't want to remove my comment I just wanted to edit it.

      Tom

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    2. I have eaten lots of fried okra also. but I am also a big fan of properly boiled okra. Microwave works well also.

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  2. I like okra, too. Get it fried sometimes when I see it at a buffet. Used to have it boiled when I was a kid. Probably was slimy, but I couldn't be choosy. Have a wonderful recipe for seafood gumbo. I wonder, Barney, if you ever do any stoups with fish??

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    1. Nope. I never was a fish soup or stew fan. My mother cooked a lot of shrimp gumbo. I have done a few shrimp stoup dishes.

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  3. Fried Okra is great. Southern snack food. I would eat more of it, but don't like cleaning up after cooking. I don't care for boiled okra unless it is in a gumbo. Be safe out there.

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  4. That does sound good. I like everything except coconut and licorice.

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  5. Tastiest and easiest way to fix okra ever, and it's fried! Recipe courtesy of my dad's new wife and I bet Barney knows who Gene is (yes, both are well). Slice okra as for fried, put in ziploc bag, add a little cornmeal - not much. Shake bag to distribute cornmeal and coat okra, should end up with minimal excess (it's a light but effective coating). When ready for supper, put a good dab of butter or olive oil or whatever in a small skillet, then about as much okra as you think you want, and saute over low-med heat until golden brown, like cooking up hash browns, enjoy. Put baggie with rest of cornmeal/okra in freezer, and cook the same way whenever you want some, no thaw required. It couldn't be easier, and such lovely eating! I fix it no other way now, and thus can take as much as anyone wants to give away, which can be a lot, and stay happy all year long.

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    Replies
    1. Hi Kurt, Glad to hear everyone is OK and please tell them HI for me.. Sometimes I miss the nonsense we came up with "back then".

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    2. Will do.
      Yep, nothing like a drafting bay full of pipers to completely undo several epochs worth of human evolution. :)

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