Before you know it your okra plants will be popping off with plenty of pods - they need to be harvested before they get too woody and inedible, which happens quickly. They also don't last for more than 4-7 days once harvested. 

This is an easy-to-make, quick way to enjoy and make use of all your tasty, homegrown okra. The crunchy and salty flavor might fool your kids into eating some veggies too. Feel free to add or subtract the quantities of salt and spices according to your taste, or experiment with new ones!

HOW TO MAKE BAKED OKRA: 

1. Preheat the oven to 450F degrees.

2. Rinse the okra, and dry with a paper towel. Trim away the stem ends, and then cut it into 1/2 to 3/4-inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Stir.

3. Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Serve immediately.