Nature’s Call

The “Bradford Family” Okra

The Bradford Family in South Carolina has been producing great watermelons for well over 150 years. During the time since, they’ve also grown okra, but they kept it in the family. In the 1950s, however, they began harvesting okra seed and provided it to feed stores in surrounding local counties. Seed was not made available outside this area.

In 2017, the Bradford family began making seed available to chefs throughout the state. As a result, word began to get out regarding this remarkable plant. For those of us in the NETSEO area, one of the main preferred plants is Clemson spine¬less okra. This plant’s pods are best harvested at 2-3” in length. If allowed to exceed 4”, pods become tough to very tough!

Bradford Family okra (BFo) is unique in that the pods still break off clean at lengths of up to 8”, and they are still tender, even though very large. One well known chef was known to say the pods were large enough to stuff!!!

Another property of BFo is the sweetness of the pods. Again, chefs across the state have remarked that they’ve never tasted an okra pod this sweet. So, how does one get BFo seeds?

The public release of BFo seeds was very limited for 2018, and additional releas¬es (unknown quantities) have been announced for 2018. As far as I know, the com¬pany was the only company authorized to sell the seeds is online at SowTrueSeeds.com. A packet of 90 seeds is $3.95, and this is the only size packet available.

Though the pods are still tender and tasty up to 8”, do not leave the pods on the stalk for long periods. Okra will continue to produce as long as the pods are picked. Delays in doing so will definitely lower the overall yield.

What makes a Pepper Sweet or Hot?

It’s been considered funny for most of my lifetime to offer someone a hot pepper, telling that person it’s a mild pepper, such as jalapeno slices on a plate of nachos. Chomping into one of these innocent looking nachos can make an untested one’s mouth explode with fire. Sorry, that’s not my cup of tea, but it does raise a question. What makes a pepper hot?

Hot peppers are generally called chili peppers, but the degree of heat varies widely depending on the variety. A single really hot pepper can spice up the meal for the entire family. Few are aware that the chemicals in a hot pepper actually keep the food safer when there is inadequate cooling such as in a refrigerator, because they prevent microbes from developing on the food

As to what makes a chili pepper hot, most respondents would say it’s the seeds. Sometimes the seeds may be hot, but if so, it’s really because of what’s on the out¬side of the seed. Hot peppers have a chemical called capsaicin, the same ingredient in your self-defense spray cans. It burns the eyes and throat, but doesn’t kill. Ironi¬cally, in small doses, capsaicin is used in weight loss programs and by preventing pest microbes, may make a person healthier.

So, where is the capsaicin found? Actually, it’s in the inside grayish-white lin¬ing of the pepper. Since capsaicin is an oil, some may drip onto seeds, hence the mistaken conclusion that the heat comes from the seeds.

Capsaicin in small amounts doesn’t actually burn, but activates a protein that tells the brain burning is occurring. The brain THEN sends back a jolt of pain to the mouth. The more capsaisin, the greater the sense of burning. This false sense of heat can make the skin redden and sweat!!!