Clemson Spineless Okra
Three pounds of small, tender pods.
How this vegetables is made — and by whom.
Fifth-generation Georgia peach growers with 120 acres of freestone varieties, plus muscadines, figs, and okra. Fruit is tree-ripened and hand-graded — never gas-cooled.
Athens, Georgia — the country around Athens, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Picked at ripeness by the family and their crew, sorted on the packing bench the same morning, and packed into the basket in the order things came in from the field — no cold storage, no gas ripening, no supermarket middle.
The farm basket rotates with the fields — spring greens and asparagus, high-summer tomatoes and stone fruit, autumn roots and squash, winter citrus and hardy brassicas.
Picked young — no woody pods. Bred at Clemson in the 1930s and still the Southern standard for gumbo and cornmeal-fried okra.