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  • From: "MAsteveINE" <MAsteveINE AT 207me.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] How did they do that?
  • Date: Fri, 13 Apr 2012 21:58:28 -0400

 
In a bit of recreational shopping this week I came across a vegetable mixture
of eggplant, green beans, tomato and okra all cooked up together with a bit of citric acid.
 
( Imported by: Laish Israeli Food Products, Brooklyn, N.Y.  Product of Turkey  
23.3 oz jars, salvage price 4 for a dollar)
 
{Interesting, I never considered eggplant something to be boiled and served,
alone or combined with anything}
 
This product was a high percentage of okra, most of it about and inch long and many
only a half inch or less.
 
And so.....my QUESTION:
 
Anyone know anything about Turkish okra and how the devil they grow those tiny pods ?
Would a common okra do that (lots of mini pods)  in a hot climate? I dont recall seeing
anything like it in the markets of the Philippines or Viet Nam.  Might it be a seed variety
that would be usefull here.?
 
MAsteveINE
 
 
 
 
 



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