Welcome to
The Maple Hill Hop.
This is a hop for folks who love the outdoors.
Feel free to post about anything that's going on
OUTSIDE
in your neck of the woods,
no matter the season.
no matter the season.
(Please share only outdoor posts.)
*Grab the button above to link back to Maple Hill 101.*
This week we reconnect with Farm School,
where for the past 3+ years,
I've been learning how to grow all kinds of veggies.
You can check out all our Farm School adventures
by clicking on the tabs just under our header.
It's okra season here!
Summer is a difficult time to grow veggies,
but okra is one of the few crops that savors summertime.
The beautiful blossoms signal that it will soon be ready for harvest.
Okra is a prolific producer
and must be picked twice daily to stay on top of the crop.
Faye & Lynn use a 4-inch stick
to ensure the perfect size is harvested.
These are the ideal length to fit into a pint-sized jar.
This is what happens when the okra
doesn't get picked on time.
The stuff grows so quickly that it must be picked on schedule.
The pod on the left is not good for much
unless you have livestock or a compost pile.
Within a few minutes,
we had almost filled our buckets.
Some folks enjoy eating okra raw,
others roast it or add it to soups and stews.
Pickled is my preferred choice.
You can find the recipe here.
Faye and I kept finding gem after gem.
There will be plenty of pickling going on!
Even though we've been working together for almost four years,
This week we reconnect with Farm School,
where for the past 3+ years,
I've been learning how to grow all kinds of veggies.
You can check out all our Farm School adventures
by clicking on the tabs just under our header.
It's okra season here!
Summer is a difficult time to grow veggies,
but okra is one of the few crops that savors summertime.
The beautiful blossoms signal that it will soon be ready for harvest.
Okra is a prolific producer
and must be picked twice daily to stay on top of the crop.
Faye & Lynn use a 4-inch stick
to ensure the perfect size is harvested.
These are the ideal length to fit into a pint-sized jar.
This is what happens when the okra
doesn't get picked on time.
The stuff grows so quickly that it must be picked on schedule.
The pod on the left is not good for much
unless you have livestock or a compost pile.
Within a few minutes,
we had almost filled our buckets.
Some folks enjoy eating okra raw,
others roast it or add it to soups and stews.
Pickled is my preferred choice.
You can find the recipe here.
Faye and I kept finding gem after gem.
There will be plenty of pickling going on!
Even though we've been working together for almost four years,
there's always something new to learn at Farm School.
Last year in our Seed to Table Series,
we profiled okra here.
That's what's happening in our neck of the woods.
What's going on outside where you are?
HOP on!
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