Unfortunately, these okra plants only show a very immature pod. The reason is that I had picked all the ones large enough before I thought to take a picture.These were taken in my friends garden where I picked about a gallon and a half (Thanks Martha Ann).Okra is one of the fine vegetables that love the heat and humidity and grow when most other garden veggies start to languish. You can buy frozen okra ready for frying but to me the home grown fresh stuff is far superior. For one thing the bresding is too thick on the bought stuff. Also, like nearly any vegetable , it is just better fresh.
I prefer it fried. I used to dust it with cornmeal to ready for frying, but now I use flour. At the Farmer's Market I mentioned this to someone and she drew back in horror as if I had committed some sort of sacriledge. But, that's what I do. I think it sticks better than cornmeal, but there is not any difference in taste that I can detect. The only thing about frying okra is to watch it carefully because one moment it is ready and the next it is burnt. Even though I am partial to burnt offerings, I do agree that unburnt okra is best.
Some folks like boiled okra. It is best boiled with the vegetables (peas, butterbeans). There are also numerous dishes where it is a wonderful component. Seafood gumbo may be the best known and loved.
I have heard that okra was used in one of the world wars to make a plasma substitute, but I have not done the research on that. It makes a good story though, doesn't it?
