I’ve been weeding by type. With so many weeds, weeding by section wasn’t the name of the game for me.
That one. That one will spread like the dickens deep under ground if it continues to gather sunlight unchecked…
And then the next visit:
And you! You’ll go to seed in another two days whilst your neighbors will slowly crawl.
Not you, little radish, not last week, not yesterday, but today… yes, you.
plumdirt 
I love the look of okra and have fond memories of my mother’s veggie garden and her okra, but it’s never been one of my favorites to eat. That said, I did recently have a curry in a Burmese food restaurant and it had some thinly sliced okra–they whole dish was delish!
I hear you! I actively avoided okra for years. It was slimy. It was…snotty? It wasn’t for me.
Then my MIL sliced it about 1/4″ thick, laid it out in a roasting pan with oil and salt and pepper… it became this delicious caramelized almost crunchy thing I kept eating and eating. Now my husband also makes it in a skillet with garlic and other tasty bits and it goes soft but not slimy.
I’m not sure that I’ve had Burmese food but I do like the taste of curry. Is that a curry with or without coconut milk? Sadly, coconuts and I are not friends.
I recognize those–The weeds you laid out.. Bad guys, coming here all the way from Texas.
Okra has a way of going from tiny and tender to huge and tough in no time at all.
Indeed! A daily harvest habit in my summer plans, it seems. And seeds to save from my first harvest here, I think.