Inspired by our time with Blackberry Farms' farmers John Corkendahl and Jeff Ross. I never knew that okra came from the hibiscus family. As is with some hibiscus, you can also eat the leaves. The okra leaves, when young, make nice little boats for canapés. Okra "caviar" can be made from the inner seeds. Sonny cooked a dozen okra from Ho Farms and took out the seeds. We pickled 'em two ways: one with vinegar and the other with salt. The question was, "what do we want to do with the outer shells of the okras?"----fry 'em, of course! In the meantime, Hong is working on a dried dinosaur kale furikake for his next Next Generation Dinner coming up. They were in a bowl right next to the fried okra and so I just sprinkled some on the okra and the combination turned out really good. Might not be pretty, but really ono.