Okra for Dummies

Sunday Night Supper Idea.
The easiest thing to grow this year in our garden was okra. We call it the dummy-proof vegetable—’cause even I can’t ruin it. This basic recipe was a hit last night for Adrian and all his friends. And if 14-year-old boys will eat it, anyone should.

Fried Okra
Use the smallest, most delicate okra pods you can find.
3/4-1 lb. fresh okra
Salt and pepper
1 clove minced garlic
Flour
Corn oil, or other cooking oil

Cut the okra crosswise (not too thin) into 3/4-inch slices. Season with salt and pepper. Toss the okra in flour and shake off the excess. Heat about 1/4 inch of oil in a skillet and toss in the minced garlic. Fry the okra over medium heat. Stir and turn until light brown and tender. Remove with spatula and drain on paper towels. Serve warm and sprinkle extra salt and pepper to taste. Feeds 3-4.

Adapted from Mrs. Wilkes’ Boardinghouse Cookbook http://amzn.to/abI6hm

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A Tribute to Gardeners

The Gardener
by Ken Weisner
For Kit

You get down on your knees in the dark earth—alone
for hours in hot sun, yanking weed roots, staking trellises,
burning your shoulders, swatting gnats; you strain your muscled
midwestern neck and back, callous your pianist’s hands.

You cut roses back so they won’t fruit, rip out and replace
spent annuals. You fill your garden dense with roots and vines.
And when a humble sprout climbs like a worm up out of death,
you are there to bless it, in your green patch, all spring and summer long,

hose like a scepter, a reliquary vessel; you hum
through the dreamy wilderness—no one to judge, absolve,
or be absolved—purified by labor, confessed by its whisperings, connected
to its innocence. So when you heft a woody, brushy tangle, or stumble

inside grimy, spent by earth, I see all the sacraments in place—
and the redeemed world never smelled so sweet.

Reposted from The Writer’s Almanac, August 6, 2010
“The Gardener” by Ken Weisner, from Anything on Earth. © Hummingbird Press, 2010.

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Bearing Fruit-Revisited

With not one bit of help from us,
the pear trees are starting
to bear beautiful fruit.
(Can’t say the same for our tomato plants)

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“We come from the Earth,
we return to the Earth,
and in between we garden.”
                                                                                                     -Anonymous


Whew! This garden business is serious work.
Our first one is coming along kinda nicely,
but it still needs much TLC–and different sunlight.
Mike picked out a better spot for next year,
but for now we’ll try to keep this one going.
(Lisa B., where are you?)

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