Red Okra is going Berserk

The last photo of the red okra on my blog showed the 2" sprout of the plant just beginning to grow. Just a short time later, it is going berserk! With only 6 or so plants growing, it is currently producing enough red okra to run it as a menu item every day of the week. I am able to clip, almost daily, enough red okra for a couple nights service for our main restaurant. Whether it will produce like this year round is yet to be determined, but for now its okra city.

In addition to the okra, we are producing enough herbs to sell outside the resort if we choose to do so. I have an abundance of basil, lemon basil, cinnamon basil, lime basil, African spice basil, Thai basil, Kafro basil, Opal basil, African blue basil, ginger mint, apple mint, pineapple mint, chocolate mint, orange mint, grapefruit mint, spearmint, mojito mint, Mexican oregano, stick oregano, lemongrass, pineapple sage, regular sage, lemon thyme, rosemary, gold dust rosemary, and the list goes on and on.

We have red quinoa that is close to harvest, bronze fennel, lots of ginger, butter gourds, kabocha pumpkins, crookneck squash 3 or 4 types of eggplant, head cabbage and lots of potatoes that are closer and closer to harvest each day. Its exciting to know that the hard work we have put towards the garden is really producing. Trouble is, with all that we have growing now, this initial garden is only about 20% complete. I intend to spend a few hours digging new trenches and building new beds this week, and I will be sure to take a few pics of the garden as a whole for frame of reference from the beginning shots earlier posted on the blog.


  1. We have been blanching our red okra and then pickling it in red vinegar and habanero simple syrup. Cryovac for a few hours and serve with salad or bread with cornmeal and fry. A tempura would also be kinda cool.


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