Market Farming

[Willie McKemie <mf AT austinfarm.org>]

On Tue, Aug 08, 2006 at 10:28:40AM -0600, Wiediger, Alison wrote:
> We pick our okra small 'cause that's how the customers want it.  Four 
> inches is max size.  The first market we had it, we priced at 2.00/lb and 
> it flew out of the market.  So we adjusted our price to $2.50/lb.  We don't 
> have a lot and it sells out, but even in our "southern" market, there isn't 
> a lot of demand.  Here's how I tell folks who aren't familiar with it to 
> cook okra:  Choose small pods, saut? whole in olive oil 3-4 minutes until 
> bright green with a little browning.  Serve with a sprinkling of coarse sea 
> salt.  Eat as finger food, holding the stem.  Fabulous!!

I've often wondered about the origin of this "only small okra" consumer 
mindset.  I suspect it has to do with the prevalence of Clemson 
Spineless and other inferior varieties; those that turn woody at 4"-6". 
I pick my Louisiana Green Velvet and Emerald Velvet at 5"-7".  Most of 
the cost of producing okra is harvest and packing.  Halving the length 
nearly doubles the harvest cost.  I would think that the <4" okra 
should be worth more like $5/lb.

Willie