Great crop of okra at the moment.
Sometimes called ladies’ fingers, okra forms slender pod-shaped fruits full of round white seeds. When cooked develops a slimy, gelatinous texture that makes it good for thickening soups and stews. Frying removes the slimy factor – check out the recipe section for a spiced okra recipe that’s delicious served with rice.
The plan is to seed save for next year from the first few very large ones.
