Maylee at Beyond Gumbo 
I decided to plant okra this summer and discovered that okra grows really well in Louisiana gardens. It thrives in the hot, hot summer. I planted eight tiny plants at the end of June and they started producing okra pods in August. Then wow! The okra pods grew rapidly; it appears that they changed overnight. We picked the okra every day — or they become too large with tough inedible fiber. Now the okra plants are taller than I am.
My favorite way to cook okra is “Essie’s Garlic Okra.” Very simple and delicious. If you don’t like okra, this recipe will change your mind. It is for garlic lovers! Essie is my next door neighbor. A sweet lady with a thick Cajun accent who hails from deep in the bayou country of Louisiana. It was always a great when she invited us to her home for a meal. “Essie’s Garlic Okra” was always on the menu.
Use only small, tender okra pods in this recipe. And don’t over cook the okra!
Essie’s Garlic Okra
12 oz small tender okra (about 2 cups), dash salt, 4 small garlic cloves, minced, 1 Tbsp olive oil
Wash and clean the okra. Leave whole with stems on. Place in a saucepan with a small amount of water and a dash of salt. Bring to boil, reduce heat to medium and boil gently only 3 minutes. Do not stir or puncture the okra. Remove, drain and transfer to serving plate. Mix the garlic and olive oil and drizzle over the okra. Serve’s 4.
Here’s my okra crop! The okra is in the background and basil in the front (along with some flowers and weeds). Lovin’ my garden in the summertime.
