Abelmoschus Esculentus

That, my friends, is okra.

Would you believe that I had never even heard of okra until I moved to the South? The first few times I tried to make it, I decided I didn't like it... but then I cooked it too long one day and fell in love. You see, okra contains this slimy stuff (the science of this post stopped after I typed the title), which is what makes it a popular ingredient in gumbos - the sticky stuff helps to thicken the stew. But I don't particularly love the slimy stuff, so the way I cook fresh or frozen okra is to pan fry it in a little bit of butter until all the slime is gone.

The edges are brown, no more distracting slime, and it actually tastes oh so yummy!

Okra is also good for you... it's very high in dietary fiber and contains lots of vitamin B6 and folate.

I tried to grow some once, but I discovered snails really like those baby okra plants. So now I usually stock up on okra at the farmer's marked and then freeze it. Or I just buy it frozen. It's one of my staple side dishes - I just grab a few handfuls and throw them straight from the freezer into the frying pan. With a little salt on top, it's a great side dish all on its own.