The okra is amazing right now at Pecan Bluff. What an outstanding summer plant for central Texas. It handles our record-breaking heat waves with grace. It’s forgiving during droughts. Though the grasshoppers love it, the plants produce enough leaves to feed the hoppers and still keep on producing.
If you think that you don’t like okra, experiment a little ~ it’s incredibly versatile. And fresh, local okra is packed with nutrition.
We eat lots of okra cooked with tomatoes, onions and garlic. It’s a quick and easy side dish that goes well with so many things. If desired, I beef up that standby okra dish with sausage and serve it over rice. One of our favorite ways to eat our veggie okra dish is with sautéed Tilapia. Yum.
The kids really love fried okra, too, so several times during the summer I fry some up. I don’t like frying, though, so they know it’s a special treat!
And if you’ve never had okra pickles, you have to try them. We enjoy pickling enough for our family to last through the winter. The kids start wanting to open the jars and eat them as soon as we get them sealed up! If you are not up for pickling your own fresh okra, buy some from Texas Cheese House. They sell outstanding okra pickles (and lots of other delicious goodies) at the Waco Downtown Farmers Market every Saturday.
Don’t miss out on okra season ~ it will be gone before you know it!