Clemson Spineless Okra
Red Burgundy

Varieties we grow and love:

  • Clemson Spineless – green
  • Red Burgundy


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Okra has a short shelf life, store in a paper bag in the warmest part of your fridge. Very cold temperatures discolor it quickly.

Culinary Info

– can be enjoyed in:

  • Gumbo, naturally
  • stewed with tomatoes
  • fried
  • pickled

Tips for preparing:

Wash and dry, trim the stemcap off. If you are cooking them whole, try not to slice off too much on the top, exposing the seeds.

Okra is a great natural thickener so adding sliced okra to soups and cooking for a long time does wonders to change the broth to smooth adn silky.

  • Steam whole pods and serve hot of cold
  • quickly steam, cool and marinate for salads
  • saute an onion, toss in sliced okra, several chopped tomatoes and simmer for 20 minutes, season with S&P

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