Well, my Australian mate, okra starts off as this pretty, flowering bud.

Then it turnes into this green, slightly fuzzy thang.  You don't wanna let 'em get much bigger than this or they become tough and woody.

So, make sure you twist 'em off or take out ya pocket knife and cut 'em off at about this size.

If you so happen to have a bunch of garlic that you grew....

cleaned off....

and hangin' up to dry on your porch....

you can add it to all your jars of pickled okra that you've been canning.

OR!  You could add it to the 50000000000000000 jars of tomato juice you've canned.  (I love heating up the house when it's 105 degrees outside.  Not.)

Now that you know what okra is....

Can you tell me what makes this yogurt....

"Australian Style"....

when it's made in Calirfornia??