Okra has always been a popular vegetable in southern cuisine, particularly in Louisiana where gumbo still reigns as king. "Gumbo" is derived from the word gombo, which in the West African dialect means okra. Okra grows best in warm climates, so it isn't any surprise that Florida, California, and Georgia, are the leading okra-producing states. A fair amount of okra is also imported from Mexico. I recommend that you select small, young okra pods, because the smaller pods are typically the most tender. The smaller the pods the better. For a terrific, quick dish, briefly sauté a few onions, garlic and a little extra-virgin olive oil, add some sliced okra and finish sautéing. The dish is ready in less than 5 minutes, and it is wonderful.