Faith, Folklore, and Friends

I have never lived in Louisiana, but I have seen every episode of Justin Wilson's Cajun cooking more than once, so that makes me highly qualified to talk about gumbo.  I gar-on-tee! There are thousands of different recipes for gumbo,  so you just cook what your family likes best.  I only make it when we have okra from the garden, and here is how I made it this year. First, I chopped one cup each of green pepper, onion, celery, and carrots, six cloves of garlic, and, just because I could, two large jalapenos. I like to get all the chopping done before I start putting things together. Next, I boiled six chicken thighs in about three quarts of water seasoned with salt, pepper, and garlic powder. You will need the chicken broth later. Shred the thighs, including the skin. Start a roux with 1/2 cup bacon fat and 1/2 cup flour.  It looks like the one above when you start.  Cook it low and slow until it looks like this. ...

Okra is a summer staple at our house.  We want a bowl of fried okra at every supper, especially if we are have peas and sliced tomatoes to go with it. It outlasts everything else in the garden; it is usually the only thing that we are still harvesting when frost kills it. Several studies lately have touted okra as a super food--one that contains antioxidants, helps people with diabetes, and promotes a healthy digestive tract.  According to some, it will lower cholesterol, prevent heart disease, and even help depression.  Unfortunately, the best benefits occur when the okra pods are lightly steamed or eaten raw. Not happening here. Okra is found in almost every Southern garden.  It requires hot summers and loves the clay soil of this area.  I have learned from experience that you cannot plant it too early; it will not come up until the soil gets warm enough, usually in late May. Even if it wasn't go good and so good for you, I wou...

In the South, we love our okra. Most vegetable gardens have a row or two of okra. If they don't, it is probably because of space and sun restrictions, not because the gardeners didn't want it. Okra is related to cotton (compare their blossoms) and hibiscus. Because it is fibrous, the best okra pods are those that are very immature, not over a few days old. We seemingly have to wait for it forever. It is a heat loving plant, and won't grow as long as the soil is the least bit cool. But when it starts producing, it is hard to keep up with. It needs to be picked everyday during optimal growing conditions. We eat it everyday with enough left over for freezing and canning. I have made ten pints of pickled okra so far, but most of my family prefers it fried. Here's how I prepared some for the freezer today. Wash the okra and let it dry on a towel. Cut into thin rounds; no more than 1/4 inch. Today I have a little less th...