I’m very picky about my okra. So when my daughter tells me to keep what I touch at the Farmer’s Market, I tell her she’s crazy. I will stay picky. The only way to know okra’s good is to touch. Some big ones have the velvety feel of tender youth. Some small ones are hard and almost prickly on the fingers. They are okay in soup or gumbo. But not dipped in batter and fried in the wok.
People look, pull up masks, move. I know, virus. But nobody eats okra raw.
College educated daughter. They don’t teach cooking there.