- Author: Kathy Keatley Garvey
Okra. You either love it or hate.
If you hate it, it's probably because of its characteristic "slime" that it produces. It's a mucilaginous plant. If you love it-- absolutely love it--you may be from the Deep South, where okra is king. They bread the slender green pods and deep-fry them. And they pickle them. It's also a key ingredient in gumbo.
Indeed, it's a vegetable rich in Vitamin C, fiber and potassium.
But if you're a garden spider living in the Good Life Garden at the University of California, Davis, you depend on the tall okra plants to weave your web and trap insects. Then you can spin them around, wrap them tighter than a ball of string, and feast on them later.
The Good Life Garden is located behind the Robert Mondavi Institute for Wine and Food Science on Old Davis Road. It's a well-cared for garden chock full of fruits, vegetables, herbs and ornamentals.
And predators and prey.
Its aim, according to its website, is "to educate the public on how to buy and plant seasonal vegetables for the best taste and highest nutritional content. Each season the garden's planting list will be available online along with information on how to grow, harvest, buy, and cook the various plants, herbs, and fruits found in the garden."
The garden is aptly named. The Good Life.
Good for people, predators and prey.