This and That

I do not have the Zucchini “Thing” post ready yet. I seem to be running around doing “this” and “that” and some things are just getting pushed to the side right now.

This is a beautiful okra bloom from this summer. I have a vague feeling I posted this photo already, but don’t have time to looks. I can tell you that I didn’t eat any okra off my plants this year, but the deer sure enjoyed eating the leaves and tops off the plants. I did not enjoy that part at all.When I added compost around my herbs and flowers this spring I had a lot of squash seedling come up. I pulled all of them up but one. I was curious what it would be.

I have no idea what the squash is. It is the shape of a butternut, but it is stripped. It is pretty and I noticed today the deer just at the leaves off the vine, so I better go pick the squash before they get any other bright ideas.

Sincerely, Emily

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11 Responses to This and That

  1. So that’s what an okra flower looks like! I haven’t seen one before.

    • Thanks for stopping by. I can tell you that is what my okra flowers looked like. I haven’t done any research to know if all types of okra have the same flower, or maybe they are different colors, but similar in shape, etc.

  2. Nancy Davis says:

    Beautiful Okra flower! Let us know how that squash tastes! Have a nice Thanksgiving! Nancy

  3. narf77 says:

    I can’t stand the okra fruit but that flower is pretty enough for me to add them to the garden. I wonder if that squash is a Barbara squash? Whatever it is you must have eaten it prior to tossing its mortal remains into the compost unless the compost it outsourced :). I had a tomato seed come up in our tomato bed that we planted out but I have NO idea where it came from because we outsourced our compost commercially this year in order to actually get some veggie gardens in. We didn’t have enough of our own as we only started composting this year in our “Year of living honestly”. It will be interesting to see what you do with your havested pumpkins 🙂 Future post material? 😉

    • Hi Fran. I don’t mind the okra sliced and added to soups, stews and gumbo. I Do love the flower though. Compost was outsourced. I don’t think I could ever make enough of my own compost to use everywhere I need/want to. The spring batch was full of things popping up. The fall batch, nothing has germinated. Ya, I think the squash is future post material. I hope it matures before we have a frost that is too hard. The blankety-blank deer have eaten every leaf off the squash vine already.

      • narf77 says:

        I comiserate as the ONLY reason that we have leaves on our pumpkins (and potatoes for that reason) is because I planted them out in a tall raised compost heap and turned it into fort knox! You have deer…we have possums and wallabies. The wallabies eat up to about 3 foot from the ground and the possums eat the rest. I have a liquidambar tree that never has leaves because of its misfortune of having somewhat sweet sap. Same goes for a small Sycamore down further on the property. They ate the entire top out of it and the poor thing looks pathetic. If something is worth planting (i.e. valuable for its edible properties) we have to fortify it. At least we will respect the effort that goes into producing our edibles! 😉

  4. Clara says:

    That’s a Butternut Squash. The stripes and green stem mean it’s still growing.

    Hopefully next year will be a better year for okra for us. Mom harvests them small and pickles them. I think we have 1 jar left from last years batches.

    • Thanks Clara! My neighbor grows the okra each year and there is always enough for both of us. I planted a few okra in my herb gardens to enjoy the flowers, but the deer enjoyed every part of the plant and I enjoyed ONE bloom! I will have to try pickling the okra and see how I like it next year. Thanks for the great idea. One more way to preserve some of the harvest. My neighbor brought his okra seeds from Florida when he moved here 40 years ago, and he thinks they were originally from Germany. It is quite a shorter, fat okra. Wish I had a photo of a freshly picked pod. I have a dried pod I will get a photo of before I decimate it pulling out all the seeds. I might have to get my hands on one of the other varieties that grows long and skinny to pickle. Do you know the name of the okra that your mother grows?

      • Clara says:

        Mom planted those chubby okra’s this year, they were ok, although not as productive as the others. She has done much better with the long and thin variety. They average about 5.5″ from the base of the stem to tip. She picks them when they are about 3″ long and still tender. She can’t remember the name of the variety, but she is willing to part with a pod… if you’d like. Email me your addy and I will pop it in the mail.

  5. Pingback: Saving Seeds: Okra | Sincerely, Emily

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