I dedicate this Paestry post to my co-worker who kindly shared these garden delights with me these past two months. The experience has already cemented a future plan to begin gardening.It is mind-boggling how prolific a garden can be. It started with never-ending yellow summer squash, cucumbers and “peaches and cream” corn, then the green beans and bell peppers arrived and the okra emerged. Soon, the jalapenos and banana peppers appeared and now the tomatoes are really taking off.This entire time, the basil has been thriving. It is the most fragrant basil I have ever encountered. I plucked a leaf once, ate it straight-up and it was so fresh it tingled my tongue.
The most distinctive thing about them is their sliminess, which is by no means unpleasant but rather their best trait. Cooking them reduces the slipperiness inside the pods but I like the slimy texture.
Their flavor is challenging to describe. It’s unlike any vegetable out there, really. Kind of musky and mellow in a green vegetable way, if that make any sense at all.
The plants grow really tall, as high as five feet. They make beautiful flowers too. I’ve read they love hot and humid weather, which explains why they thrive in the South. My friend and I cooked them the traditional southern way. We cut them in small pieces, coated with cornmeal and fried until crispy. Other recipes have them battered and deep-fried. I’ve also fried some just covered with flour. Anything goes!