Try okra with chopped up olives and cream cheese.
firm, fuzzy pods about 3 inches long.
any pods with bruises, soft spots or uneven coloring.
cooking in iron or copper cookware (to prevent discoloration and blackening).
the stems and rinse under cold water just before using.
TRY THESE RECIPES:
Chili-Lime Fried Okra
Mother's Garden Goulash
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Get Fresh! Produce Guide for Fall