My okra plants are going crazy! So much so, that when we went on vacation for the last two weeks, I had to ask a friend to come over and pick the okra every other day while we were gone. Otherwise it gets huge and woody, and the plant stops producing because it feels it has done its job of producing seeds for next year. Okra grows unbelievably well here in our hot summers. Give it a reasonable amount of water and you'll have more okra than you know what to do with, before you know it! It's hard to find good okra at the grocery store, but it's easy to find it at the farmers' markets from now until frost.
One of my favorite things to do with okra, which I learned from some random stranger at the farmers' market a couple years ago, is just throw it on the grill. This cooking method really minimizes the sliminess that makes many people shy away from okra.
1 pound okra
2 T. olive oil
1/2 t. salt
Toss the okra with the olive oil and sprinkle with salt. Set on the hottest part of the grill and cook until it blisters and browns. Turn and cook until browned on the other side. Or, if you don't feel like firing up the grill, you can always roast it in the oven. Roast the okra on a baking sheet for 10-15 minutes at 450F, then flip and continue roasting until both sides are browned.
Here's a quick shot of my garden (in the front yard) - the okra is in the back, huge tomato plants in the front, and you can even see a couple pomegranates on the tree on the right!