With the cool temps of fall, the growth of my orka plants has slowed so much that I often forget to harvest. Recently I found lot of pods that were much bigger than I usually like. Even though I grow Clemson spineless, I worried that the pods would be too tough. But I hated to waste, what was probably the last okra harvest until next summer. Roasting the pods, was a perfect solution.

Roasted Okra Ingredients:
Okra, stem end removed
olive oil
salt

Directions:
Toss okra with olive oil and sprinkle with salt. Select a baking dish large enough for the orka to be spread out in a single layer. Place in an oven set to 400 degrees, no need to preheat. Bake until the okra is tender, 10 to 20 minutes