• Burgundy Okra (Abelmoschus esculentus)
     
     
    From the Seed Savers Exchange, this okra was bred by Leon Robbins at Clemson University after eight years of careful selection. Introduced in 1983; it became an AAS winner in 1988. Although it is reputed to be a 4' plant with burgundy accents and tender burgundy pods up to 6" long, for us it has gotten well over six feet tall, and may need staking in windy areas. First pods start coming in 55-60 days after direct sowing in the garden, half an inch deep in full sun.
     
     
     
     

    Burgundy Okra Shoestring Fries (recipe added 16 September 2012)

    from the Food and Style website ( http://foodandstyle.com/2009/08/26/burgundy-okra-shoestring-fries/)

    serves 4
    active time: 30 min

    1. 1 lb (454gr) small, burgundy (or regular) okra pods – rinsed and patted-dry
    2. 1/4 cup unbleached white flour
    3. sea salt to taste
    1. sunflower or canola oil for frying
    1. Step 1: Using a very sharp knife, cut each okra pod in half lengthwise. Then cut in 1/8” julienne strips. Place the okra slices in a bowl and sprinkle with the flour. Toss well until the okra slices are well coated with the flour and set aside.
    2. Step 2: Heat a deep fryer to 375ºF (190ºC). When the oil is ready, place the okra slices in the basket, being careful not to overcrowd it and fry for 6 to 8 minutes until golden-brown. Remove from fryer, drain on paper towels. Sprinkle the okra fries with sea salt and serve immediately.
Last Modified on September 6, 2014