It amazes me to see yesterday evening that our gardens Okro are now ripe and ready for harvest. Other most surprising part is that the Okro did produce well contrary to all the negative symptoms I have observed around it. The burning and yellowing of leaves didn't prevent the Okro from producing and equally it was planted among cassava and corn which I thought is unhealthy for it. With the serious competition for space and nutrient the Okro has been able to produce some quality fruits ripe and ready for harvest.
There were lots of the Okro fruits all over the garden here such that even if we harvest everything at once it will be difficult for us to use it for soup in just a day. The idea now is to think about the preservation method for this Okro
I remember that my late mum use to cut and sun dry these Okro before pounding into powder for making soups but once these Okro are pounded it gives a different kind of soup contrary to when it is cooked fresh hence we make two different types of soups with Okro, the dry Okro and the fresh Okro soup.
We are going to be cutting and sun drying some of these while eating some fresh Okro soup from today.
I really wish that there was a way to preserve the fresh Okro and keeping them fresh all year round even though I haven't read or found such anywhere before. I have tried refrigerating before but that didn't work and after a week the Okro wasn't too edible.
The electricity condition here is really bad hence refrigerating this is a bad idea as well.
For now it is possible to get some answers online and I may have to check up on what we can do to preserve these but just in case there are no other options we may have to stick with sun drying and preserving the powdered form of these.
Posted Using InLeo Alpha
Some Okta stems usually look sick but when they produce seeds, it's usually more productive that those the stems looks healthy. Harvest them to add more food.