I planted our garden late this year because we were planning to sell our house and I wasn’t sure we’d have any garden at all. But look at our okra. Barely three feet high, the plant are already making pods like crazy. I had to take a moment from tiling bathrooms to harvest some quick, before they become too tough to eat.
Okra is a standout vegetable for the District of Columbia. It loves heat and humidity and I’ve never known one to fall victim to any pest. They just make pods like crazy. At a certain point, we will be harvesting twice a day. A vegetable gardener could hardly ask for more.
One of our favorite recipes is a “smothered” okra–a stew, really, starting with onions sauteed in bacon grease, then adding sliced okra, corn off fresh off the cob and diced tomatoes. Touring the garden, I noticed some of our peppers had ripened–a Serrano-style pepper, and some banana peppers. I thought these would add a nice bit of heat and flavor to our smothered okra, and they did.
This will be a perfect side for the Texas-style brisket I put on the electric smoker this morning–along with some big chunks of mesquite–and a “free ranger” chicken I picked up last week at Joel Salatin’s farm day,now brining and headed for a date with the charcoal spit.
Meanwhile, I’ve harvested a cooked a big pot lof our favorite Italian style green beans. This promises to be a might fine eating summer.