The okra is ready now. I don't know how anyone could not love okra. Even if you think you don't like it, try this recipe and I think you'll change your mind.
This is an okra pilau dish adapted from Lillian Marshall's Cooking Across the South. Use small, fresh okra "no bigger than your little finger" for best results.
Savannah Okra Pilau
2 1/4 cups thinly sliced okra
4 slices bacon, diced
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked long grain rice
2 cups chicken broth
3 medium tomatoes, peeled and quartered
1 teaspoon salt
Saute the okra and bacon in a large skillet until slightly browned. Add the onion and green pepper and continue cooking until vegetables are tender.
Add the rice, chicken broth, tomatoes, and salt. Bring to a boil; stir well, cover, reduce heat, and simmer until rice is tendeer, about 15 minutes.
Use a fork to fluff the rice lightly, and serve.
Note: If fresh tomatoes are unavailable, use a 16-ounce can of tomatoes, drained and chopped.