Okra fans, unite. You've already outed yourselves. It's time for us to start a crusade, and to start converting the anti-okra heathens.→[More:]

Pickled okra is a good introduction, and is available via mail order.

Fried okra is one of god's gifts to the palate. (With loads of Ranch dressing, naturally.) The stuff at Threadgill's is really good, but Hoover's is better.

And then there's this:

Mudpuppie's Pan-Fried Okra and Potatoes

3-4 medium red potatoes, 1/2" chunks
1 onion, diced
1-10 jalapenos or serranos (as many as you can handle), sliced
1-10 cloves of garlic (as many as you can handle), minced
2 tsp cumin seeds

1 buncha okra (see below)
1 handful polenta or grits

Olive oil

Okay, so here's the deal.

Heat up some olive oil and throw in the potatoes. When they're nicely browned on one side, stir 'em up. When they're close to nicely browned on the second side, add the onions and the cumin seeds. (Along with the requisite salt and pepper.)

When the onions are close to being dark brown and the potatoes are almost cooked through --- I'd say 10 to 15 minutes --- add the garlic. Cook until the potatoes are done. Take them out of the pan and them aside.

Now, slice some okra into 1/4" pieces.

Oh, and since you might not know better, I should probably tell you to throw away the stems.

[Here's the secret to okra, which I'm only telling you because I love you. Okra should never touch water. Things that touch okra should never touch water. Okra + water creates slime. So when you're cutting, you'll periodically have to de-goo your knife. Do this with a dry paper towel.]

In a bowl, toss the okra with a handful of polenta or grits --- regular cornmeal isn't coarse enough. Heat up a little more olive oil and add the okra to the pan.

When golden on one side, stir 'em. Cook until the polenta starts to get brown, then add the potatoes. Heat up the whole mess.

Serve with fresh (i.e., homegrown or farmers' market) tomatoes.

This is summer on a plate.

Okra gets a bad rap, but is a wonderful thing.