Dill, Emerald okra sounds good. I have some Hill Country red seed, so I will grow that, too. All red okra turns green when it is cooked, at least all the varieties I have grown did. I like the Hill country because it makes really fat pods, but they don't get tough and woody. It is a pretty okra that has a reasonable size stalk, about 5 to 6'. Tomato wise, these varieties for sure; purple bumblebee, pork chop, green zebra, carbon, and black cherry. I don't know about the rest, I would like to add a red slicer, can't make up my mind about which one, and maybe a pure orange or yellow? So many to choose from! I do know the peppers; fish, Brazilian starfish, cayenne cowhorn, shishito, and hot Hungarian wax. I haven't grown the hot Hungarian was in several years, but it is a neat hot pepper. The peppers start out green, go to pale yellow, gold, light orange, dark orange then to red. Can be harvested at any stage, and hotness seems to vary from pepper to pepper, regardless of color. Russian roulette of peppers!