Okra can be an aqcuired taste for some, especiallly boiled, but fried is the best...it's just crunchy and savory and delicious...especially homemade. Okra pickles are also delicious. I make the green tomatoes very similar to the way I do the okra, just slice it up into slices about 3//8" to 1/2" thick, lightly dampen them with a sprinkling of water (yes plain, or you could use chicken stock or beer but I like just the simple method), toss them in a 1/3 flour to 2/3 corn meal mixture seasoned with salt, pepper, onion powder, garlic powder, and a touch of cayenne, and then fry them in a pan with no less than 1/2" of cooking oil in the bottom of it. Really simple, but the breading heavy in corn meal makes it nice and crunchy/crispy and it's just really delicious. The trick is not to mess with it while it's frying, you just have to leave it alone flipping only once or the breading will come off. Also, you have to hit them with a dusting of salt right after they come out of the grease so it sticks to them. I like to eat them with some hot pepper vinegar dripped over the top, or if you want to get really fancy i've made a horseradish sauce in the past that goes really well with them. Basically it has ground horseradish, sour cream or creme fraish, paprika, garlic, black pepper, salt, and a little splash of both hot sauce and worcestershire. The sauce comes out sort of similar to the stuff that Outback serves with their bloomin' onions. You can also use mayo instead of sour cream if desired, but I like the extra tang.