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Questions on processing okra and greenbeans

post #1 of 5
Thread Starter 

Hello all :)

 

Right now I am harvesting WAY more okra than I can eat alone, and I just am not having many opportunities cook my green beans.

So, what is the best method of freezing them?

 

Do I need to blanch these vegetables? I have sometimes heard that ALL veggies should be blanched and I have sometimes heard that only veggies that grow in the soil need to be blanched.

 

How do you freeze your veggies for the winter?

 

Is the freezing process different if you have blanched?

 

Thankyou all!

 

Oh, and at what size should I harvest my bush beans/pole beans. Does it all depend on the type of bean? Personal preference?

 

Again, thanks!

post #2 of 5


Hi,

 

Not sure that freezing okra would work very well since its a fleshy veg, but maybe other members may be able to help on that one.

 

Re: green beans - yep, a quick blanche, plunge directly into iced water (helps keep the vibrant green of the bean), onto a tray in a single layer and into the freezer. Once frozen, you can then put them in a ziplock.

 

Not sure about the beans, but a i guess a general rule of thumb is the smaller, the sweeter!

 

CT

Nairobi, Kenya
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Nairobi, Kenya
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post #3 of 5
Thread Starter 
Quote:
Originally Posted by CTKen View Post
 


Hi,

 

Not sure that freezing okra would work very well since its a fleshy veg, but maybe other members may be able to help on that one.

 

Re: green beans - yep, a quick blanche, plunge directly into iced water (helps keep the vibrant green of the bean), onto a tray in a single layer and into the freezer. Once frozen, you can then put them in a ziplock.

 

Not sure about the beans, but a i guess a general rule of thumb is the smaller, the sweeter!

 

CT

Thankyou for your reply and input! I have blanched and froze okra before, I breaded it and sliced it before freezing so I could just pop it in the fryer. It seemed to work fine. I was just wondering how other people store it and if there is a better way than what I do :).

post #4 of 5


You are welcome! 

 

I guess deep frying okra is the only reasonable thing to do with it :) I used to live in Nigeria and they make what they call "draw soup" as the okra cooks in the stew and creates a slimy texture. You have to "pull" the stew almost above your head before the slime breaks from your plate and then spin it around your fingers before you can eat it - the latter being a skill I could not acquire (nor a taste for okra). 

Nairobi, Kenya
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Nairobi, Kenya
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post #5 of 5
Thread Starter 
Quote:
Originally Posted by CTKen View Post
 


You are welcome! 

 

I guess deep frying okra is the only reasonable thing to do with it :) I used to live in Nigeria and they make what they call "draw soup" as the okra cooks in the stew and creates a slimy texture. You have to "pull" the stew almost above your head before the slime breaks from your plate and then spin it around your fingers before you can eat it - the latter being a skill I could not acquire (nor a taste for okra). 

Haha, I gotcha! I grew up on gramma's fried okra, and I have always had a taste for it. :)

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