Okra is the only vegetables from the garden my wife will eat. Over the years I've grown numerous varieties, such as Burmese, Cow Horn, Jade, Cajun Jewel, Emerald, Thai, Star of David, Clemson Spineless, Stewart's Zeebest, and Burgundy, and they usually do very well (although last year they began getting crowded out by nutgrass, which is becoming a real problem for me lately).
As for preparation methods, I like it simple - a little cornmeal, flour, salt & pepper, and fry it up - I could eat it every other day during the summer (and I usually have to, having planted so much!).
I'll also highly recommend the grilling method mentioned above. Makes a great, unique appetizer to lay on those who dislike the sliminess of okra.
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