Okra, the vibrant, green pod vegetable known for its "love it or hate it" gelatinous texture, might not be the first vegetable that comes to mind when you think of crispy fries. But, when there ...

Before okra goes out of season in a few weeks, here are a couple of recipes to try from local writer Jane Adams Finn. Do you have a recipe request? Let us know. (See address and e-mail information ...

Cut carrots, onion, and celery into 1/2 inch pieces. Smash garlic cloves. Place all vegetables, parsley, and water into a pot and bring to a boil.

Okra pie. Boil whole okra for five minutes in meat stock. Make a good crust to line the pan, and then fill it with two cups of the cooked okra and one cup of cold meat chopped fine.

Both varieties taste the same, and the red one turns green when cooked. The plant was introduced from East Africa to the Americas by 1658. Its presence was first recorded in Brazil.