Dinner Tonight: Okra, Corn, and Tomatoes
Most of the okra I put down is pickled, which means A) I don’t have it that often and B) I haven’t the slightest idea what to do with it raw.
I know about its powerful thickening properties and that it is used a lot in Southern cooking. So I when I brought home a nice bag of the stuff from the farmers' market, I pulled out my 1985 edition of the Courier-Journal Kentucky Cookbook (it’s a long story), and looked for some recipes for this interesting vegetable.
The one I found is apparently from 1946 and written by a woman (hopefully) named Cissy Gregg. She says: "The combination of okra, tomatoes and corn either charms people to the point where they'll roll their eyes around in their heads at the very thought of it, or it brings forth a grimace." Count me in the former group.
A note to okra haters: Even you will love fried okra. You won't find any of the slime often associated with the summertime vegetable, just fried mouth-poppin' goodness. I can't pass it up when I see it on a menu, but it's also easy to make at home. This recipe from the 
