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Terry Coombs

On 7/23/2017 10:51 AM, wrote:
> On Sat, 22 Jul 2017 19:52:58 -0500, Terry Coombs >
> wrote:
>
>> On 7/22/2017 4:24 PM, Wayne Boatwright wrote:
>>> I'm making a German dinner tonight. There will be Green Bean Soup,
>>> Rouladen, German Poato Salad, and Kaiserschmarrn (torn pancakes) for
>>> dessert that is served with fresh strawberrries.
>>>
>>> When we lived in Ohio we used to think that we had to have a cool
>>> summer meal when the weather was hot. If I waited for that to happen
>>> here, we'd never have a hot meal, so as long as we're spending the day
>>> at home with A/C, I cook any kind of hot meal we decide on.
>>>
>> Ours tonight was grilled pork loin steaks with locally grown new
>> potatoes and fried okra (also local) . Won't be long until we'll be
>> eating okra from our garden , several plants have small pods now .
>> 'Maters are coming on too , I grow all open pollinated heirlooms . The
>> field peas , squashes , and peppers are also doing well , picked 3 small
>> cucumbers today too .
> I usually plant okra but this year summer began a month late so there
> wouln't be enough time in this north country... but I will miss those
> gorgeous golden blossoms. I like to add okra to vegetable soups and
> especially to Manhattan clam chowder. Some years I've harvested so
> much that I'd freeze the pods for winter stewps.

A suggestion for okra - slice it up and put it on a cookie sheet
w/wax paper and freeze it . Portion it out in package sizes you use and
vacuum seal then back into the freezer . It can then go still frozen
straight into soups , batter for frying or whatever . I do tomatoes
kinda like that , just wash 'em and freeze , then bag 'em in gallon
ziplock with the skin still on . To use in soups/sauces just run 'em
under hot water and slip the skin off and trim the stem . I guess you
could slip the skins off and let them thaw for use in salsa or similar
dishes .

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