Now is the time! For what, you may ask? Time to try okra if you are not already familiar with it, or to try it again if you're still unconvinced as to its merits. Okra is wildly popular all over West Africa, South Asia, Southeast Asia, Brazil, the Eastern Mediterranean and probably other places I don't even know about. The simplest way to cook it, I think, is to roast it in the oven with a little oil and whatever seasonings suit your fancy until cooked through and soft-- this is also the way that best prevents it from becoming slimy. If you don't mind the "slime"-- actually highly nutritious mucilage-- you have many other options, sauteed, added to soups or stews as a thickener in addition to flavoring agent (essential for gumbo), curries.... I decided to have some fun this year and am growing several heritage varieties of different shapes and colors in addition to the now commoner dark green hybrid.
