If you haven't tasted okra lately, you're in for a treat.
Every Southern cook knows that old-fashioned okra from grandmother's garden had hard spines along the pods, and like strings in green beans, they were a problem. Well, that's all over now, with this fantastic smooth-pod hybrid. So put in some okra for its wonderful unique taste--great in soups, stews, and best of all, batter-fried.
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