The okra plants have gotten about four feet high and finally set fruit. If my garden was larger, I would have planted it with the tomatoes and probably been harvesting for a month by now. Of course okra grows really well in high heat — we set a record here of 114 last week — and this summer is not disappointing.
The easiest way to harvest okra is to cut them off with sharp scissors about 1/2″ from the base. Watch out for the leaves and stems of the plant because they are prickly. Always harvest okra before it gets longer than 2 1/2″ or it will become hard and stringy when eaten. Young okra works well in gumbo, fried, pickled and stewed. By the end of the season, I will probably post a recipe for each.