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  • From: Richard Moyer <ramoyer AT gmail.com>
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] How did they do that; small okra
  • Date: Sat, 14 Apr 2012 15:33:37 -0400

Steve, 
Are you talking about okra much smaller in all dimensions (such as a Mexican Gherkin vs. common cucumber), or okra pods that are picked very young, and therefore very small?  

As a Georgian, I have family that prefers okra very small, much of it small bite sized.  We picked it that way, and picked it every day.  Cooked it a variety of ways.  At our SW VA farmers market, there are vendors who bring okra very big (becoming tough) and hence customers and chefs who request it much smaller, in order to have them all tender.  Some of these customers don't buy on price, but on perceived quality.

All the okra we have grown starts out small and can picked that way, just a few days after the bloom drops.  So not sure this turkish okra is unique, except for the labor involved in picking so small.

On another note, very small okra works well steamed, stir fried, etc, because it stays intact and therefore does not become so slimy.  Larger okra (two bites) works better sliced and fried, to minimize slime and avoid the perception of toughness.

Richard Moyer
SW VA
Out to plant more



On Sat, Apr 14, 2012 at 12:01 PM, <market-farming-request AT lists.ibiblio.org> wrote:
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Today's Topics:

  1. How did they do that? (MAsteveINE)


----------------------------------------------------------------------

Message: 1
Date: Fri, 13 Apr 2012 21:58:28 -0400
From: "MAsteveINE" <MAsteveINE AT 207me.com>
Subject: [Market-farming] How did they do that?
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Message-ID: <007201cd19e2$40b6fd90$4b818740@your4dacd0ea75>
Content-Type: text/plain; charset="iso-8859-1"


 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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End of Market-farming Digest, Vol 111, Issue 22
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  • Re: [Market-farming] How did they do that; small okra, Richard Moyer, 04/14/2012

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