Fill a pot with water and place a steaming basket on top. I actually use my pasta pot and allow a touch of water to come into the holes in the bottom of the pan. Bring the water to a boil. With tongs, place the okra in the pot and steam until very soft when pinched with the tongs. These large okra stems took about 10 minutes. When okra is done, remove and plate. Drizzle fresh lemon juice on top and sprinkle with kosher salt. Small ones classify as finger food. Larger ones may require a fork and knife. By the way, the tops aren't so tasty. Use them as the handle and leave them behind.
What was so great about these was how tender they were fresh out of the garden. Most of the time, this size doesn't steam well and gets really stringy.
My husband saw a sign out and stopped for fresh, local, organic produce on Friday. He brought home some beautiful okra, two large Florida avocados, and summer squash. I finally drove passed Downtown Orlando to a favored vegetable market and purchased some exciting vegetables. Full story tomorrow.
It seems I'm not alone in saying that pregnancy isn't really a time women are desiring vegetables. Some of them that I absolutely love--asparagus and zucchini--just don't appeal to me right now. There are some that I am loving right now. Still all over salads if someone will make it for me (what's up with having a hard time making it to the kitchen?) and green beans have gone well the last two days. Nevertheless, beets and pickles which I have never enjoyed eating, are even more impossible for me to eat now.