I Love My Red Burgundy Okra Plants and Its Flowers

I have 7 red burgundy okra plants as well as the One Common Green Okra this year. Do you know the Difference? 

 

The common green-podded okra varieties are the usual grown in summer gardens, but varieties with red pods are those that can deliver a dual role of an edible and an ornamental crop. Red, sometimes called magenta or purple okra, makes an unusual and fun addition to an ornamental garden.

Is red okra more nutritious?

It did not become popular because it was expensive. However, some farmers are growing it now as it is known to have more nutritional benefits than the green variety.” Red Okra, which is rich in anthocyanins and phenolics, can be grown in both summer and rainy seasons.

 

Only one Green Okra survived to Maturity in the Garden-but I have 7 Red Burgundy variety survived from the seedlings stage.

Okra is one of the few crops that thrive in high temperatures and this year with the hot, dry weather it is the star of my garden.

Okra is in the family Malvaceae (mallow family), the same family as the hibiscus. The blossoms of okra and hibiscus are similar, but okra has large yellow petals with dark purple throats and gives the added benefit of edible pods. The common green-podded okra varieties are the usual grown in summer gardens, but varieties with red pods are those that can deliver a dual role of an edible and an ornamental crop.

Burgundy okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6″-8″ long pods turn green when cooked. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements! Okra has attractive, edible flowers.

Okra – Burgundy – Abelmoschus esculentus

Soil & Water: Okra prefers moderately rich soil. Its low water requirements make it an easy plant to grow.

Planting & Growing: Okra is heat loving. Sow seeds outside in spring after all danger of frost has passed, when the soil temperature has reached 70F. It’s a good succession plant after early, spring-maturing crops. Expect good yields on this 4-6′ tall, bushy plant.  Makes a great trellis for pole beans and other vining plants.

Harvesting & Storage: Pick okra pods when they are 2″-3″ long for tenderness. They are best tasting when eaten the same day. Some people develop a contact dermatitis while handling okra; avoid the itchiness by wearing a long-sleeved shirt and gloves.

• Soil Temperature: 75-95F
• Planting Depth: 3/4″-1″
• Germination: 5-15 Days
• Height At Maturity: 4′-5′
• Days To Maturity: 49-65 Days
• Sun/Shade: Full Sun
• Spacing After Thinning: 12″

 

 

My Favorite Side Dishes, Enhancers and Wine for Dinner

From Left to Right: Chili/vinegar sauces, Ginisang Bagoong, Greek Peperoncini and Picante Sauce. The only brand I will used for the shrimp paste ( bagoong) is Barrio Fiesta. The Picante sauce I like is Medium spicy-not mild or Hot and the Peperoncini is a substitute for the Papaya Atchara(pickled green juliene papaya) that I do not have. The chili/vinegar sauce, I used for my Pasta and Empanada Dishes.  
 

The two bottles are Muscat Blanc and Gerwurztraminer Grape Juice from Navarro Vineyards. These two wines are excellent pairings for Fish or Seafood Dishes. 

If you are following my food blogs, you already know I am not a Meat and Potato person. I have an adventurous palate and will try any edible food commercially available. However, there is one Filipino food item ( sauce) that I dislike- Patis or Fish Sauce. In place of Patis, I used soy sauce, rice vinegar, shrimp paste or oyster sauce. The other side dishes and sauces that I enjoyed are shown in the above photo. 

 

This is my favorite side Dish-It is an excellent substitute for Papaya Atchara

Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

How about you? What side dishes and sauces do you use? I know a few relatives who do not used side dishes and sauces for their dishes. But to me the side dishes enhanced the flavor and enjoyment of the main dishes.  Allow me to end this blog with following quotes:

“Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives.”

Meanwhile, here's my latest purchase from Shef.com- A Side Dish That I really enjoy- mango salad.

Main ingredients: Chili, mangoes, carrots, red onions, red bell peppers, crispy onions, crispy prawns, cucumber, jicama, mirin, olive oil. 

 

Celebrating the Start of the "BER" Months with a Special Dumpling Lunch

Today, September 1, is the beginning of the "BER" months. The weather forecast for this week here in Northern California is a whole week of 3-Digit temperatures. In other words it is a Heat Wave-first in the history of California as the longest heat wave ever recorded. It is not good news specially for those whose jobs requires them to be outside. However, I am turning this negative news, by being positive and enjoy a special lunch of Pork, Scallop and Shrimp Dumplings with my Chili Sauce ( see photo above). 

I purchased the dumpling on line from 99 Ranch Market-a store that specialized on Asian Foods. With it I purchased my first Vietnamese Pia Cake of Mung bean and durian.

The Pia Cake is similar to the Pinoy Hopia- the durian make it taste great. I will have this for dessert along with my mango sorbet. I purchased other items from 99 Ranch Market including a Live Main Lobster. I had the Lobster dinner last night. Here are some photos:

Besides the Lobster and Pia Cake, I purchased Longanisa(Pinoy sweet sausage)
mango and tempura mix for my okra.

My Lobster Dinner with Sauteed Okra paired with Navarro Chardonnay

Here'a a photo of my cut okra ( 6th harvest)- ready to be sauteed in Bagoong ( Barrio Fiesta brand.
 
Finally, if you live in California, keep cool, stay inside and Hydrate. If you live in the Philippines, May I wish you an advanced Merry Christmas. September 1 is the start of the Christmas season in the Philippines. 

 

The Pleasure of Growing Okra in My Garden

The potted mature okra plants viewed from my Family Room ( 3.5 ft tall)
 

Because of the 3-Digit temperatures here in FO, I have to water them daily-a good exercise for my aching knees.  I also have intense pleasure cooking them with my own recipes. ( see link at bottom of page)

This year, I planted only Okra in my vegetable garden in a wooden pot, because of the drought and space. The previous years, I had ampalaya, chinese eggplants and tomatoes in my backyard vegetable garden.  I planted two varieties of okra-the standard green okra and the red( purple) Okra. I started from seeds ( more than 3 dozens), but due to the bluebirds and squirrels only 7 purple okra and one green variety survived to maturity. I have already harvested more than three dozens okra and had cooked them to my gastronomic delight.  Here are some photos, I took the other day.

A close-up photo showing the yellow flowers

 

Newly harvested young okras for my stew and gumbo recipes. For recipes on okra and dishes read the following:

https://myfavoritepinoydishes.blogspot.com/2022/08/eleven-ways-to-cook-okra-my-own-okra.html

https://myfavoritepinoydishes.blogspot.com/2022/08/two-okra-dishes-available-on-line-via.html

The latest photo of my okra in bloom. The yellow flower is pretty and complemented with purple stems of the plant with green leaves with purple veins is beautiful to look while seating in my patio every day. 

 

Travel with Me in My Food Adventures All Over the World

I hope you are not a meat and potato person. I am inviting you to travel with me around the world via your palate. Is your palate adventurous enough to try dishes you are not familiar with? If so, travel with me as we explore dishes from over 95 countries all over the world as well as regional dishes in the US via Shef.com (https://blog.shef.com/our-story)

I enrolled on this on-line food delivery service about 4 months ago. So far I have ordered food prepared by former residents of the Philippines, India, Pakistan, Liberia, Argentina, Brazil, Taiwan, Korea, Japan and regional dishes from New Orleans,Louisiana. I have ordered okra dishes as well as whole fish dishes prepared by a former resident from Southern India. I love them all. 

Here are some photos of the dishes that I have ordered. The Pompano fish is my favorite.

The Empanadas prepared from a former resident of Argentina are my next favorites

 

Last but not least are the Filipino dishes I have ordered from Shef Albert-The mongo dish above as well as the casava cake, and kare-kare below.

 

This Jambalaya Stuffed Pepper is prepared by Shef Brittni- US southern style of cooking

If you like a bell pepper stuffed with busting flavor you should try this Jambalaya rice stuffed oven-roasted bell pepper that's loaded with the flavors of the South. You will enjoy sausages, jumbo shrimp, and delicious chicken in every bite! I promise you won't be disappointed. Main ingredients: Salt, garlic, onion oil, jasmine rice, creole spices, green pepper, red bell pepper, tomato paste, shrimps, Smoked beef sausage, chicken breast, olive oil.

The latest dish I ordered was from a former resident of Liberia, Africa- The Okra Stew with rice, plantain, onion, jalopeno, cucumber and tomatoes as sides.

Again, are you adventurous enough to travel with me with my food adventures via Shef. com. If so let me know. You will receive a $10 discount on your first order and I will get a $10 referral gift, if you sign up with  https://shef.com/refer/davidk35