Good Enough to Eat
SEVERAL years ago, a couple from my church in South Carolina asked me if I would like to try some okra. Being a Yankee from up North, I'd never tried it before. I liked greens of any kind, so I took them up on their offer.
I unwrapped the okra, which reminded me of mustard greens, and cut off the stems down at the roots. Then I chopped up the greens, added some bacon grease and fried them for dinner.
A couple weeks later, the couple asked, "How is your okra doing?"
"Oh, it was delicious," I said. "I fixed it and we ate it the next day while it was fresh."
They burst into laughter. "Honey," the woman said, "those were okra plants. You were supposed to take them home and plant them!" —Rhonda Schirle, Abilene, Texas