In article .com>,
"Sheldon" > wrote:

> Omelet wrote:
> >
> > Your loss dear. They are delightful lightly steamed and served as a side
> > dish. Just don't remove the caps until eating. Butter and lemon pepper,
> > or even a light coating of italian dressing.
>
> Anyone who has eaten Campbell's vegetable soups has eaten okra... most
> of the okra I grow gets sliced and frozen, then in winter it's used in
> soups/stews, especially in clam chowder. I also like okra raw in
> salads, and pickled. Fresh picked young okra is not slimey, it's
> those big old already rotting brownish pods found in the produce dept.
> that are slimey, and tasteless
>
> Sheldon

Indeed. :-)

The smaller, younger okra is indeed tastier.

The most amazing things about those plants is just how quickly those
pods develop after they bloom. I may just grow some this year. It's been
awhile! Mom and I found that we had to pick them every single day.

If they were left too long, we'd just leave them on the plant for the
whole season and used those for the next year's seed.
--
Peace, Om

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