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 grow rapidly and overnight.  We have to pick the okra every day — or they become too large with tough inedible fiber.  Now the okra plants are taller than I am.

One of my favorite ways to cook okra is “Essie’s Garlic Okra.”  Very simple and delicious if you like garlic.

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.