Hello Hive

I wonder if there is any Nigerian that doesn't eat okro. Okro is one of our major well known and highly circulated soup ingredient that almost every tribe and language in the country eats.

Though our languages and cultures differs, there is equally a diversity in even the types of foods we eat in all the states, local government and villages in my county. Nevertheless this is a universal soup recipe eating by almost all the tribes and languages in the country.

I love okro when it is fresh and in season. For about two months now I have been unable to eat okro as it wasn't in season and what was been sold in the market is quite expensive. I'm so happy to see that such is about to come to an end.

Some fresh green okro are already in their flowering state. I remember taking pictures of these okro when we planted then less than two months ago and even when they were 3 weeks old I still have their pictures. I love taking pictures to keep the growth phase of any crops. It helps me to keep track of their life cycle and the challenges encountered in growing them. Disease symptoms and other things are also recorded. I equally use the pictures to compare our yearly progress in the farm and weather conditions for each year.

These okro have been planted in the very soil where we planted some lettuce.

The soil is one of the best fertile ground we have here and almost everything flourished here. Every crops needs a good soil rich in manure . Once we are lucky to have a field like that, the best of our crops is planted and harvested from such ground.

Having gone to inspect these yesterday, we notice the flowering state which signals that the production of fruit on the way. In less than 3weeks from now we should be having some okro we can harvest from here. It's a sheer luck to get a fertile ground as this and once we are able to put in the hard labour, there is undoubtedly going to be a bountiful harvest of whatever we plant. Highly anticipating and waiting to harvest and eat some fresh okro any moment from now.

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