General information and discussion about cultivating all other edible garden plants.
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#1 |
Tomatovillian™
Join Date: Dec 2006
Location: Corpus Christi,Texas Z9
Posts: 1,996
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First time growing the Louisianna Green Velvet and things didnt start off too well. Once the plants started blooming, aphids became a real problem. Blossoms were yellowing and falling off. They actually stopped growing upwards. I was concerned so I pulled half of the plants and sowed some Emerald seeds I had. It took awhile but the LGV recovered, sent out several side shoots and now are really starting to produce. Very good eating variety as well. Here they are now at 6 ft tall and I am averaging 10 or so pods a day from the 6 plants. Emerald is just now beginning to flower.
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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Looks good. I'm growing White Velvet this year and it's doing well. I have Bowling Red too but that's not producing yet.
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Michele |
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#3 |
Tomatovillian™
Join Date: Feb 2006
Location: MO z6a near St. Louis
Posts: 1,349
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I've just started picking pods here. I've got Green Velvet, Evertender, Cajun Delight, and Burgundy (that one mostly for show). The plants are about three feet high. In another day or so I should have enough for a meal.
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#4 |
Tomatovillian™
Join Date: Dec 2006
Location: Corpus Christi,Texas Z9
Posts: 1,996
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They LGV stand around 9 ft tall now and I am harvesting 12-20 pods a day. Emerald are around 5 ft and giving me 4-6 per day. Eating lots of okra
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#5 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
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Anyone got any great okra recipes? I've got 7 Cajun plants going and they should be 'goin' to town' in a couple weeks.
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"Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl |
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#6 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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I made this last night. Fabulous!
Stewed Corn with Tomatoes and Okra 6 scallions, chopped 1 fresh hot pepper, chopped 1 sweet pepper, chopped 3 tablespoons unsalted butter 1 pound tomotoes, chopped 3 cups corn, cut from the cob (I used 4 ears) 1/2 pound fresh okra, sliced Cook scallions and pepper in butter in a heavy skillet until soft, about 8 minutes. Stir in tomatoes and cook, stirring occasionally, until cooked down into a chunky sauce, about 15 minutes. Add corn and okra, and cook, stirring occasionally, about 15 minutes longer. Season to taste with salt and pepper. ![]()
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Michele |
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#7 |
Tomatovillian™
Join Date: Oct 2007
Location: Tucson, Arizona (catalina)
Posts: 413
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shelleybean, that sounds like one for us to try.. we have never used the corn...sounds good..
our favorite summer stew... half stick butter two large leeks one charred jalapeno three or four cloves garlic heat above a few minutes and then add... half doz fresh tomatoes couple cups cooked white beans of choice couple cups of sliced okra couple cups chicken broth salt and pepper to taste cover and simmer on low for 30 or 40 minutes this is also good if you omit the chicken broth and serve over brown rice. 8) |
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