1.   Just let them ripen in those beautiful green pods, which turn brown by fall.

2.   Look for crispy, springy, bright green pods, avoiding okra that look brown or shriveled.

3.   The big green pod you see dried red and hanging in bunches from every rafter in the Southwest.

4.   These boiled and salted veggies -- still in their leathery green pods -- are best eaten cold washed down with beer.