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When I was 9, I overheard my big sister's friends discussing the movie "Invasion of the Body Snatchers." Then I discovered okra growing in my Grandma Opal's garden.

The combination gave me nightmares about an alien "pod-granny" kidnapping Opal and planting evil body-snatching pods in her garden. I feigned a tummy ache rather than pick the stuff and didn't step into the garden again that summer.

It's silly, but I retained my aversion to okra until Debbie enticed me to taste her delicious pickled okra hors d'oeuvres a couple of years ago. I'm still here; no aliens in sight.

Okra plants are quite pretty. They produce large creamy flowers that show they're related to hibiscus. Okra is easy to care for when planted in well-drained, sandy or loamy soil. If heavy clay or poorly drained soil is all you have, grow okra in 24-inch or larger containers with fresh potting soil.

Okra loves sun and needs a lot of it. Mulch the plants when they're about 6 inches tall to block weeds and provide consistent soil temperatures.

Look for Clemson Spineless, Emerald, Lee or Annie Oakley varieties when buying bedding plants or seeds. Allow two to three feet of space between plants, but sow two or three seeds per space to ensure germination, and then thin down to one plant per space. Soaking the seeds overnight before sowing will speed germination.

Apply a balanced fertilizer (10-10-10) after plants are about 8 inches high, and again in a couple of weeks.

Okra will continue to produce as long as the pods are harvested regularly. Pods are usually big enough to harvest about a week after the flower opens. When flowering slows, cut plants back to about 8 inches tall and sprinkle a couple of tablespoons of zero phosphorus (15-0-14) fertilizer around each plant to encourage a fall crop.

Debbie Moose cooks it

As a fan of okra, I've heard people like Carol before. Their objections to okra come down to one word: Slime.

I prefer to call it a natural thickener, and Cajun cooks have long used it to their advantage in gumbos and soups. Several Indian dishes feature okra, often the whole pods stewed with tomatoes and spices. A Persian okra stew pairs beef with the pods. I've purchased an unusual packaged snack of okra crispy fried like potato chips. And I proudly wear a T-shirt from Delta State University in Mississippi that bears the likeness of its mascot, the Fighting Okra.

So, appreciate the range of okra and give the little guys some respect, already.

Large okra pods can be tough and stringy, so use ones that are no longer than your second finger. Make sure they're bright green, slightly moist to the touch and not hard when lightly squeezed. Don't wash the okra until you are ready to cook it.

If you really want to get rid of the moisture (I refuse to use the s-word), lightly saute sliced okra for a minute or two before adding it to stews or soups. The heat will evaporate it. Grilling, too, eliminates the liquid. Rub the whole pods with olive oil and grill as you would other vegetables.

It takes a little time and space to explain how to make pickled okra for the hors d'oeuvres Carol enjoyed. Contact us if you'd like to know how or get that recipe. But since we're talking about your homegrown fresh okra, I'm offering a recipe for a simple, traditional Southern dish that brings all of summer's best together. Feel free to play with the proportions - if you like more okra or less corn, go for it.

Summer Vegetable Stew

Ingredients:

1/4 cup olive oil

1 medium onion, chopped

1 clove garlic, chopped

3/4 cup chopped okra

1/4 cup corn kernels

3 cups peeled and chopped fresh tomatoes

Pinch of sugar

Salt and pepper to taste

Cooked rice (optional)

Directions:

PLACE a large saucepan over medium heat. Heat the oil and cook the onion and garlic just until soft, not brown. Add the okra, corn, tomatoes and pinch of sugar.

RAISE the heat to high and bring the mixture to a boil. Reduce the heat to a simmer, and cover the saucepan. Simmer for 30 to 45 minutes, or until the tomatoes are cooked down to a stew consistency. Taste, and then add salt and pepper. Serve as is or over cooked rice, if desired.

Yield: 4 to 6 servings