Middle South

August, 2000
Regional Report

Recipes

Grilled Okra
I love okra, and the best way to eat them is to grill these little pods of the gods for a fine taste treat. Stick a half dozen small pods on a skewer, brush them with olive oil or Italian dressing, and grill them until done (only 2 to 3 minutes per side on a moderate grill). If you like okra, plan ahead for second and third helpings.

Local Buzz

Edible Ornamental Greens
In Atlanta, commercial landscapers are preparing their newest secret weapon for coloring up fall flowerbeds: 'Red Giant' mustard greens. The color and texture of this fast growing un-green is the perfect counterpoint for ornamental grasses, and the leaves contrast beautifully with fall mums, too. You can start with bedding plants, or simply grow this speedy green from seed. Just don't consider 'Red Giant' edible until later in the fall.

Until night temperatures cool into the 40's, the flavor will stay too sharp for most palates.



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