Mas Peppa's

Approximately 500 Hot Paper Lantern starts!

Well, all of the pepper seeds have been started. Now we wait for germination. The Jalapeno's and Inferno peppers that were started a couple weeks ago are looking great! We hope for the same with the Hot Paper Lantern. I can not wait to taste one of these cousins to the Habanero! Ok- we all have to wait, but it will be worth it!

Peppers! - Germination

They've sprouted! Almost 99.997% germinated, only 0.003% to go!

Peppers!

So we started the first round of the hot peppers for Neomia's Blend pickled okra in the greenhouse this week! We will have 4 varieties this year; Jalepeno, Purple Jalepeno (for Shelle!), a hybrid named Inferno and a relative to the Habenero pepper called the Hot Paper Lantern. So this means we only have 4 more weeks until we start 2 different varieties of okra in the greenhouse! We can't wait for fresh, organic okra pickles! Yum!

Meet the Gang

Jason's Fine Okra is a family business. Jason and Shelle decided to take his Grandma's 50 year-old pickled okra recipe and share it with the world in 2010. We have learned some of Grandma's tricks over the years. Now we are moving forward with commercially canning Neomia's Blend Okra, a gesture of love for our Grandmother. We will sell her mouth-watering okra pickles at the Capital City Public Market along side our fresh and freshly fried okra. We hope to have a lot of okra fun with our friends and family this summer. We look forward to seeing you at the Market.

Grandma Bates- The woman behind Neomia's Blend Pickled Okra

 Two of Neomia's daughters, Chandra and Cleta

 Jason's Fine Okra

 2010 canning crew number 2. Chandra, Theresa, Jason and Neomia

 Pickled Okra spices, Yum!

Shelle, the girl behind the camera and behind the scenes.

Up and at 'em

Well Hello. We are Jason’s Fine Okra. Thank you for visiting our blog. Jason’s Fine Okra was established in 2010 when Jason started working on Peaceful Belly Farm. Having lived and farmed in Texas, Jason immediately sought out permission to grow nearly 500ft of Okra. We were originally unsure if okra would grow and produce in such a different climate. However we found out that okra CAN be grown in Northern regions. Now that we have mastered the art of growing okra we feel that it is time to impart our love of okra to the people of the Northwest. We will be sharing some of our family recipes for okra, as well as some of our favorite Internet finds. We will also keep you up to date on everything we do from seeding, planting and harvesting to going to market. We will be selling fresh, fried and even our Grandmother’s 50 year-old pickled okra at the Saturday Market. We hope to see you there!

Check back and we will see you soon!