As promised, here is one last summer recipe – roasted okra. That’s about all we’re growing here in our organic garden that we can make a substantial side dish out of at this point in the season. Not to feel hopeless after all our South Florida weather events this past month, we are about ready for some serious fall planting over the next several weeks!
Meanwhile, we will enjoy our long-producing okra, which just loves our lingering summer heat. Having discovered the method of roasting it a few years back, it is a go-to recipe when a fast, fail-safe and delicious way to use it is needed. This is such a no-fuss method; we don’t even bother to trim it up after the stems are removed. That way we can eat it as finger food if we like, just pick it up by the end and bite into this savory treat (and discard the tops). Another nice thing about roasting okra is that it’s much quicker than roasting other veggies; in 12 minutes or so it’s done. Be careful when you take it out of the oven – it’s such a great snack that chances are your family will devour it before your meal is served – no kidding!
Well one of the die-hard vegetables that can make it through our long hot summer months here in South Florida is collard greens. While they take a back seat to all our other greens during the regular season, now that they are the only cruciferous left to harvest, they’ve become popular. We are lucky to have a green like this in the middle of August!
Collards are an extremely hardy crop – they are very popular in the South as they grow so easily and throughout the year. We just grow a basic type (e.g. Georgia or Carolina variety) in our garden, starting them from seed in flats and transplanting the seedlings when big enough. A few years ago, a fellow organic gardener gave me some pelleted seeds for “blue collards,” which have become one of our favorites. They really do have a bluish tinge to the usually dark green leaves.
In South Florida our “off-season” is June thru September as the summer months are too hot and humid for most plants to thrive. So for us, this is mainly soil preparation time! After completing the harvesting of our Spring plantings, we allow the soil to rest for a few weeks and then begin planting our cover crops. Of course, we research and plan ahead during the Spring so we have our seeds ready.
Cover crops are any of a wide variety of plants which are planted in the off-season in order to enrich the soil for the coming new growing season. There are many functions that cover crops perform:
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!
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!