Okra Varieties

At Evolve Farm we grow two different varieties of Okra Clemson Spineless and Red Burgundy.

Clemson Spineless is a classic popular variety known for its smooth, spineless green pods. It’s easy to pick and has a tender, flavorful taste, making it ideal for frying and adding to dishes like gumbos.

Red Burgundy features striking deep red pods that can turn green when cooked. This variety has a slightly sweeter flavor and is great for pickling, frying, or salads, adding a colorful twist to your meals.

How to Pick the Best Okra

The key to tender, flavorful okra is picking it at just the right size! Follow these steps for a perfect harvest:

  1. Look for the right size:

    • Okra should be 3-4 inches long. Anything larger may be tough and fibrous.

  2. Check the color:

    • Clemson Spineless: Look for bright green pods with smooth, spineless skin.
    • Red Burgundy: Pick the deep red pods for a fun, colorful twist!

  3. Feel for tenderness:

    • Gently press the pod. It should feel firm but not hard. If it feels soft, it may be overripe.

Nutritional Benefits

Okra is not just a Southern favorite—it’s a nutritious powerhouse! Here’s why you’ll love adding it to your meals:

  • Rich in Fiber: Supports digestion and keeps you full longer.
  • High in Vitamin C: Great for boosting your immune system.
  • Low in Calories: A perfect snack or side dish for healthy eating.
  • Loaded with Antioxidants: Especially in Red Burgundy, which also adds a splash of color to your plate!

How to Store Your Okra

Once you’ve picked your okra, follow these simple steps to keep it fresh:

  1. Refrigerate:

    • Store unwashed okra in a paper bag or a perforated plastic bag in the crisper drawer. It’ll stay fresh for about 3-4 days.

  2. Freeze it for later:

    • Wash, dry, and cut okra into bite-sized pieces. Blanch in boiling water for 3-4 minutes, then transfer to an ice bath. Once cooled, pat dry and freeze in a single layer. Once frozen, transfer to freezer-safe bags.

Easy Ways to Preserve Okra

Love okra and want to enjoy it year-round? Try these preserving methods:

  1. Freeze it:
    Perfect for tossing into soups, stews, and gumbos later in the year!

  2. Pickle it:
    Simply pack okra into sterilized jars with vinegar, salt, garlic, and dill. Let the pickles sit for at least a week for that tangy crunch!

Three Easy Okra Recipes

From crispy fried okra to tangy pickles, these simple recipes will have you savoring your okra harvest long after you leave the farm!

Classic Fried Okra

Ingredients:

  • 2 cups fresh okra, sliced
  • ½ cup cornmeal
  • ¼ cup flour
  • Salt and pepper to taste
  • Oil for frying

Directions:

  1. Toss okra in cornmeal, flour, salt, and pepper until well coated.
  2. Heat oil in a pan and fry the okra until golden brown.
  3. Drain on paper towels and serve hot!

Okra and Tomato Stew

Ingredients:

  • 2 cups okra, chopped
  • 3 ripe tomatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a pan and sauté onions and garlic until fragrant.
  2. Add chopped okra and tomatoes, season with salt and pepper, and cook for 10-15 minutes until tender.
  3. Serve as a side dish or over rice for a hearty meal.

Pickled Okra

Ingredients:

  • 1 lb okra, whole
  • 2 cups vinegar
  • 1 cup water
  • 2 tbsp salt
  • 1 tbsp sugar
  • 4 garlic cloves
  • 2 tsp dill seeds (or fresh dill)

Directions:

  1. Pack okra, garlic, and dill into sterilized jars.
  2. In a pot, bring vinegar, water, salt, and sugar to a boil. Pour the hot brine over the okra.
  3. Seal the jars and refrigerate for at least one week before enjoying.