Saturday, September 4, 2010
When the Market's Out of Corn
I bought okra at the farmer's market today, and after much discussion with the farmer who sold it to me, she and I agreed that the best way to "introduce" okra to my family would be to fry it.
I believe I may be the first in my family's long line of Yankee chefs to attempt such a thing, but I look forward to being corrected if I am wrong.
The farmer gave me excellent instructions. The resultant fried okra was tasty and crunchy and, well, okra-y without being slimy. It was gobbled up by one and all (not quite as enthusiastically by Jillson as by the rest of us) and made a marvelous side to the brisket we brought home from All Slabbed Up. (We now need more people to visit us, or we need return visitors, as we finally have found a local barbecue joint. It is far better than any we have tried in KC. Hallelujah!)
The success with the fried okra makes me feel I should attempt fried pickles (a delicacy around here), but I'm thinking it might be better not to go any further down the lane of experimental fried foods. Best to quit while ahead.