Worth's 2017 Accidental Garden.

Rajun Gardener · August 17, 2017

Ya'll doing that okra picking all wrong. I pick every other day and sometimes I let it go 3 days. When I pick I pick any that's 4" or longer, that way I get a mix of sizes to cut up and I boil the small ones to eat with lunch/supper. I'm growing Fife Creek Cowhorn that is soft at longer lengths so if your okra gets hard shorter then pick them smaller.

You can slice, bread it, lay it on a cookie sheet to freeze then put in a gallon bag to fry later and they last a few months, I prefer to cut them about 1.5" long to fry. I don't want small sliced okra where it's mostly just breading. I also cut it and freeze in gallon bags and when I have 6 gallons I smother it down in the oven, freeze in quart bags to use in gumbo or as a side dish. Smothered okra is awesome either as a side dish or smothered with fresh shrimp or crawfish served over rice.

August 17, 2017	#11
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Ya'll doing that okra picking all wrong. I pick every other day and sometimes I let it go 3 days. When I pick I pick any that's 4" or longer, that way I get a mix of sizes to cut up and I boil the small ones to eat with lunch/supper. I'm growing Fife Creek Cowhorn that is soft at longer lengths so if your okra gets hard shorter then pick them smaller. You can slice, bread it, lay it on a cookie sheet to freeze then put in a gallon bag to fry later and they last a few months, I prefer to cut them about 1.5" long to fry. I don't want small sliced okra where it's mostly just breading. I also cut it and freeze in gallon bags and when I have 6 gallons I smother it down in the oven, freeze in quart bags to use in gumbo or as a side dish. Smothered okra is awesome either as a side dish or smothered with fresh shrimp or crawfish served over rice.