Summertime in Miami, if you’re an avid gardener, means dusting off the variety of okra recipes collected over the years and making some choices. This okra stew recipe has always been my go-to favorite, my “okra comfort food,” if you will. It is simple to make, delicious, and slime-free.
While gardeners have great success growing okra here in South Florida, it does yield a slow-giving harvest. In other words, we pick a few pieces each day and save it up until there’s enough to cook (they generally keep up to two weeks in the fridge). See my post Oh, Okra! for more harvesting info.
Okra seems to be one of those things that you love or hate, and to my surprise, there are many haters out there – “It’s too sliiimmmyyy” is the usual complaint. Well, I say – “You have to know how to cook it” – ’cause I don’t like slime either, but I do like okra.
I was quite fortunate as a kid to have my grandfather living behind us on his own large piece of property here in South Florida. Papa was a sharecropper for much of his life (in Georgia), and so having a garden was something he just did, naturally, every season, into his 90’s. He loved growing okra, which he called “okry,” and always had quite a substantial crop. My Mom would make an okra stew – which I don’t think I ever ate as a child, but it is one of my favorite ways to eat it now. (See recipe links below). I brought it to a family potluck dinner where my siblings (as adults) told me they were all dreading an okra dish and guess what? They loved it!
It’s always a little sad at the end of our regular (Fall-Winter-Spring) growing season here in South Florida when we have to pull out our withering crops. Of course we do have a few summer crops of unusual veggies to look forward to, as well as engaging in the exciting planning process for the fall!
Cherry tomatoes are a hardier crop than regular and heirloom tomatoes at any time in Miami, requiring a lot less care and giving continuously. We can start cherries from seed from August up until late December and harvest them all the way into June. One of the ironies in our garden is that our Everglades tomatoes, the smallest of the cherries, is the favorite – they’re the sweetest! And we don’t even start them from seed any more – they are all “volunteers” – meaning they sprout up from seeds left in the soil from prior seasons or distributed through our own composted soil.
Our blistering South Florida summer heat is setting in and sadly, our spring crops are wilting. So I needed a way to use some of our kale that had to be harvested before we lose it. Since I love butternut squash soup (who doesn’t??), and know that kale and chorizo combine well, this seemed like a perfect thing to put together.
I didn’t have quite enough squash and wasn’t sure how it would combine with sweet potato; it actually added extra thickness and a depth of flavor, so this combo is a definite keeper (of course you can just use squash). I also used both lacinato (aka dinosaur or black kale) and curly kale as that’s what was on hand and it worked very well. Before I add kale to a recipe, I steam or parboil it first for a few minutes to remove its bitterness – then it has a neutral to sweet flavor.
Long beans love South Florida in the summer! Planted less than two months ago, these nutritious gems are already producing more than we can keep up with. Also known as yardlong beans or asparagus beans, they typically grow 12 to 18 inches long. Harvesting should be done before the beans turn light green and soft.
Long beans are used in Asian recipes – here are a few of our tried and tested favorites:
Asian eggplants come in many shapes and sizes. This one is new to us, it’s called “Thai Ribbed.” It was added (cut in large bite-sized chunks) to the long beans in the first recipe above – delicious!
Make your own natural pest deterrents to keep your garden free of aphids, mosquitoes, snails, and other harmful insects and animals.
Mix 1/4 cup of Murphy’s Oil Soap per gallon of water to kill and deter whiteflies, mites, aphids, scale and other nuisance pests. Apply with a spray bottle to both top and bottom of affected leaves and stems when sun is not shining brightly.
Mix together 1 teaspoon dish washing liquid, 1 cup of vegetable oil and 1 cup of rubbing alcohol. Add 2 teaspoons of this mixture to 1 cup of water and apply as for #1 above.