It’s been called the delicacy of the South, and garden experts say it thrives in the scorching heat of humid summers. My husband would disagree that okra is a delicacy, but I can vouch for the fact that it does indeed flourish in hot, humid weather.
For the second year in a row in these steamy Eastern North Carolina summers, I’ve had a bumper crop of okra from just four seedlings. It’s so fun to grow! Last year’s plants were even taller than these.

As noted above, I’m really the only okra lover in my house. My husband will eat it fried, but I don’t fix it that way very often because (a) it’s not the healthiest way to eat it, and (b) I’m lousy at frying it. The batter always falls off in the pan, and I wind up with a great big mess.
So, what to do with all this okra coming off these four plants?

I’ve been looking for recipes and found one submitted by Silvermarigold on allrecipes. Creole Okra calls for sautéing sliced okra with onion, green pepper, and tomatoes in a couple of tablespoons of olive oil. Spices to add include dried thyme, fresh parsley, cayenne pepper, and garlic.
I rummaged through my pantry and refrigerator and found enough ingredients to make a modified version of this recipe.
In a large skillet, I sautéed the following in 2 tablespoons of olive oil: 1/2 large chopped onion, 1/2 thinly sliced green pepper, 1 tomato cut into chunks plus half a small carton of cherry tomatoes (again, what I found in the fridge; I put these in whole).
Here are the spices I added: 1 teaspoon of minced garlic (the kind in a jar), 3/8 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper. I let all this cook for a few minutes until the onion and pepper were close to tender. Then I added 6 okra, sliced into half-inch rounds. I cooked the whole shebang another few minutes until the okra was tender. The final product looked really pretty in the pan.
It tasted good too. I’d planned to use the gravy from the country-style steak I cooked on my rice, but instead poured the Creole Okra on it. That’s sautéed squash as another side dish…and another story.

I still had LOTS of okra left over, so I googled “Freezing Okra.” The process was easy. First, I boiled the large pods for 4 minutes and the smaller ones for 3 minutes.

Next, I quickly dumped the okra into an ice bath, letting the pods cool for several minutes.

It’s important to be sure the okra is completely dry before bagging it for the freezer.

I used quart-size freezer bags. The instructions said the okra will be good for 6 to 8 months, so I need to cook it sometime before next summer. Maybe try my hand at a gumbo in January or whip up another pan of Creole Okra?

My mother used to can and freeze vegetables all summer. Our family had a huge garden behind our house out in the country. I have only a small plot in my suburban backyard, but I bet Mama would’ve been proud of me for “putting up” okra.
And, not to be bragging, but I do think my Creole Okra recipe beats just steaming the stuff the way she used to do. My husband ate his entire serving!







I see cardinals, wrens, and doves, but my favorite to watch are the tiny hummingbirds. They’re attracted not only to a feeder I fill with sugar water but also to the blooms of the blue and black salvia (pictured in the bottom left corner above) and the flowers of the larger hosta.
This year my hosta on the left in front of the gazebo is so much bigger than the other one in front of the gazebo on the right. I don’t think the smaller one intends to bloom either. Last year, both were about the same size, and both had flowers. Mother Nature can be moody.
As I mentioned, the garden, if I may call it that, is growing. I have four hills of cucumbers and four of squash, planted along the edge of the shrubbery. I don’t think the landscaping looks bad with the addition of the vegetables, do you? I’ve already picked my first cucumber. Sooo much tastier than what’s in the grocery store.
The rest of the garden is behind a wire fence to prevent the resident rascally rabbit from helping himself (or herself?). For some reason, this critter doesn’t eat squash and cucumbers, but I have to protect my okra, tomatoes, and the couple of zinnas I throw in for fun.
I also try to deter my rabbit by providing it with scattered bird seed. It’s quite entertaining watching the bunny eat. It’s pretty brave and doesn’t hop away as long as I stay on my porch.
I’m not sure where the rabbit lives–maybe in this bed of liriope (monkey grass) that’s growing like crazy. Yes, those are deer antlers (I’m married to a hunter) gracing my planters. I also went wild this year with a can of bright pink spray paint, adding color to a pair of rusty yard-art birds.
I used the same paint on a brown decorative bird cage that had seen better days. The pillows on the bench and the blue chair pads were bought last summer at Walmart for only $5.00 each. They spent the winter in the garage and are now good for a second season.
Most of the time, I’m not sitting on my back porch looking at the yard by myself. My husband of 42 years is there as well. I was thinking of him the other year when I bought this plaque in a garden shop in Wilmington, NC.



Another famous landmark I visited in Cuba doesn’t look like anything special, just an expanse of sandy beach on the south coast. It was here, however, at the Playa Giron that the Bay of Pigs invasion took place. Nearby is a museum, which, as you can imagine, gives a definite pro-Castro slant to the events surrounding the CIA-backed, failed military invasion to oust the new communist government.
Speaking of Castro, I expected to see his picture in government buildings and perhaps on billboards. In fact, he was all over the place along with his buddy Che Guevara. It was a little unexpected, though, to find his picture nestled with the pottery at the King Ranch, a 35,000-acre cattle spread seized by the government in 1959 in the Camaguey Province.
At the ranch, our American group was invited to see a few rodeo acts, where I encountered another surprise: the display of the American flag alongside the Cuban flag before the show began.
















downtown Rocky Mount. Developed from about 1900 to 1949, many Villa Place homes are on the well-known streets of Pearl, Nash, and Grace.
Just look at these colorful homes in Villa Place. I almost feel like I’m on Rainbow Row in Charleston, South Carolina. I love, love, love the gingerbread trim on the porches of these Victorian-style houses.
























This large bungalow, the sole example of Craftsman style at the Mills, was used as a community house. Today it’s home to a restaurant, Tap @1918. I recently had a lovely dinner on that porch about where the employee is standing in the picture.
The grandest house on the campus of Rocky Mount Mills was built in 1835 for mill owner Benjamin D. Battle. Benjamin was the son of Joel Battle, founder of Rocky Mount Mills.











