If you try to put fresh sliced okra in a sub you are going to end up with an inedible mess.
I am getting $1.00 per pound. The price is higher in the early spring and falls off into lat fall.
For whole okra, trim the stem just shy of the pod, cutting into the pod will cause the pod to dry even if frozen. Then bring a pot of water with a dash of salt to a full boil and blanch the okra for about 3 minutes. Next shock the okra in a pot of ice water for a few minutes. Then pat dry with a paper towel, and place into a freezer bag and press as much air out of bag aspossible, seal and freeze.
if its fresh cut it up then steam them don't over steam when finish strain and put it in zip lock bags and freeze.
Okra that has black spots should not be eaten. Okra pods will be green and firm when they are fresh.
A piece of sliced okra https://www.istockphoto.com/au/photo/two-slice-of-fresh-green-okra-isolated-on-white-background-gm823406442-133208831
Some of my Okra plants are >10 feet. We are able to water and have rain. We live in east Texas. We have three rows about 240 feet total. Will pick until frost.
Okra
The longer one cooks it the thicker the 'slime' will get. This is one reason okra is often used to thicken soups. However, if you pan-fry sliced okra in butter or oil on medium, and constantly stir it, the thick slime will completely dry out. The okra will shrivel somewhat, but there will be NO slime. This is a long process, but well worth it. Don't be alarmed if the okra and/or seeds turns dark or even somewhat green-black. That's gooood eatin'! It will be a little crunchy and provide that breaded and fried okra taste without the deep fry. This method does not work particularly well with frozen okra, which kind of turns to mush. Fresh is best.
Seeds are on the inside of okra.
vendaikai is OKRA.
Same as you - Okra