We planted okra with big dreams this year. I think we ended up with three pods for the entire season. Now summer is almost done and Mr. M and I are finding ourselves buying clear plastic containers full of pre-cut greenies from Whole Foods. Whenever someone stops by (or, honestly, we're just sitting around with our newspapers and one of us gets a craving) we pop some into the oven to roast.
My good friend Anne shared her secret to roasting okra over at The Kitchn in June. Her manner of presentation is nicer than mine because, frankly, I'm the lazier one in our friendship. She actually slices hers! Although I just leave people to awkwardly pop an entire okra pod into their mouths while I talk their ears off, she gives a much better explanation of how to make a proper snack out of the stuff than I do. Last week I squeezed a little bit of Meyer lemon juice over them and used lavender-infused salt from Beautiful Briny Sea. I liked it quite a bit...but that may not count much because I'd eaten the entire batch by the time anyone else was around to try any!