Okra is easy to fix, that is if you choose the young tender pods. If you didn't know better, you might think the larger pods are the better choice. Boy oh boy, would you be wrong. Okra gets woody and tough as it matures. Only the young ones are tender. I learned this the hard way the first time I grew okra in my garden here in Tennessee. It only happened once. My mother never raised okra. I did, but at that time only used the dried stalks as part of a dried flower arrangement. I had no idea they were edible.

Also, if you don't know how to prepare okra, it can be a slimmy mess. Okra is good fried or in soup. It can be baked, too. I always order fried okra whenever my daughter Anne and I eat out. It is one of my favorite vegetables, but then I've never met a vegetable I didn't like. Grab your cooking spray and try this recipe.

OVEN FRIED OKRA
1 cup yellow cornmeal
1/4 teaspoon cayenne pepper
Kosher salt and black pepper
1/2 cup buttermilk
1 egg, slightly beaten
1 pound fresh okra
Non-stick cooking spray

Place a rimmed baking sheet in the oven. Heat oven to 450 F. Combine cayenne pepper and cornmeal in a shallow dish. Season with salt and pepper. Set aside. Whisk together buttermilk and beaten egg in a large bowl. Stem okra and cut in 3/4 inch pieces. Add okra to bowl. Stir to combine and set aside to smooze for about 5 minutes.

Using a slotted spoon, remove okra from buttermilk mixture. Dredge okra in cornmeal mixture. Remove hot baking sheet from oven and spray with cooking spray. Place the coated okra on the heated pan and lightly spray okra with cooking spray. Place in oven and bake about 25 minutes, stirring once. Spray with cooking spray again. Cook until crisp and golden brown, 10 to 12 minutes longer. Remove from oven. Serve immediately. Makes 4 generous servings.