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Posts Tagged ‘fried okra, cabbage, farm life’

In the past week I’ve put up okra, tomatoes and cabbage (all separate endeavors, by the way) but since I’ve written about different ways of canning tomatoes, I thought I’d share how we put up okra and cabbage.

I dearly love fried okra, but couldn’t find a method that suited me in terms of not only taste, but ease. One of my cousins was known for her “fresh tasting” fried okra – even in the dead of winter! So I learned to fix it her way – and you know what? It is both extremely easy AND delicious!

So – now this is how I fix okra for the freezer. Wash and slice okra as if you were preparing a meal.

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Next bread the okra with meal (one thing I do differently is I add purple onions – delicious!)

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Next, fry up in a big ole cast iron skillet using your oil of choice. (Bacon grease adds that extra special Southern flavor – but you can use other oil if you must… and I guess you could use another frying pan – but be careful about too many changes there, lol!)

Don’t salt or add other seasonings to the okra as it’s frying. Fry it until it is *almost* as crisp as you’d like for serving then drain on paper towels.

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After it has drained and cooled, spread it on a parchment lined baking sheet (in a single layer if possible) and freeze for 2-3 hours.

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After it has quick frozen, fill freezer bags and return to the freezer. By preparing the okra this way you can fill gallon bags and only take out as much as needed for a meal (even a single serving!)

To prepare for serving, pour desired amount into a baking dish, add salt and pepper to taste, and cover with foil (no need to thaw first).  Bake for about 30 minutes (depending on amount preparing) @350° or until it is hot throughout and as crisp as desired. You can remove the foil if needed for the last few minutes.

I love preparing okra this way. I can spend one or two days frying okra and have enough for all winter! Serving it is quick, easy AND delicious!

 

Now for putting up cabbage. A few weeks ago I harvested 12 heads of cabbage, soaked them in salt water to remove any unwelcomed visitors, put them in plastic bags and stuck them in an extra fridge. I’ve given several away, but prepared a couple for us yesterday. I cut them up and blanched in boiling water for a couple of minutes, then immediately plunged into ice water.

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And because I like onions in nearly everything, I also blanched some purple onions, too.

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After draining the cabbage I put some of the leafier pieces in the dehydrator and spread the other with onions on a parchment paper lined baking sheet.

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I quick froze this just like the okra, but I vacuum sealed it in smaller bags. Some I’ll fry as a side dish, and some I’ll add to soups. I stored the dehydrated cabbage in a half-gallon jar. Amazing, about six trays if cabbage yielded this little dab if cabbage. But it will be great when I want just a little extra cabbage in my soup.

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Add to the okra and cabbage these tomatoes and there you have it – just another week on the farm! #farmstewardship

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