Like Okra?

I love it raw right off the plant (zero slime), or fried in a thin film of very hot oil with salt and pepper, no breading, till nicely browned, almost burnt along the edges....yum!!!. 'Clemson Spineless' is a tried and true variety one can find on any seed rack, but 'Fife Creek' is an heirloom strain I've grown fond of due to pods that stay tender when quite long, plus they are numerous. Remember...okra is a thirsty hungry crop that loves humid heat and dislikes heavily acidic soils. Remember too that the young leaves are tasty and nutritious  in stir fry, soups and casseroles. One source of 'Fife Creek' okra is  Baker Creek Heirloom Seeds.     http://www.rareseeds.com/