Heat the oil in a large skillet over medium heat. In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Add the chopped okra, green tomato, and onion. Reduce the heat and let simmer for 30 minutes stirring occasionally. Add seasoned salt, garlic powder, tomatoes, water, chicken base and okra. Sauté until the vegetables are soft and the onions are translucent. Add bacon, butter, onion, green pepper and garlic. You can further amp it up by adding in some roasted potatoes. In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. In a large skillet, heat the oil over medium heat. Roasted Okra and Eggplant is super easy and makes a wonderful side dish. And, if along the way, friendships are formed and the prepared dish still resembles the freshly picked crop, life feels right, balanced and good. It’s an understanding of the commitment that begins at planting of the first seed and ends at the passion to transform the harvest into something delicious and life giving. I used fresh thyme from my garden, but I could see a bit of sage or rosemary making its way into this dish too.Įverything about this story encapsulates my viewpoint about food. I followed their cutting and roasting instructions, and to my surprise the last of the summer vegetables created a delicious dish seemingly more Autumn. I left with a fond memory of the time they took with me, even though they were anxious to pack up and go. However, I insisted to pay (which was mere pennies) and bought baby eggplant and some cherry tomatoes. They were so committed to me wanting to experience okra in a good way, I was offered to take some home to try at no charge. They sweetly assured me that if I cut it according to their directions and roasted it with some baby eggplant and maybe even some cherry tomatoes, I would be able to see okra in a different light. Everyone knows about the potential slime inside. I don’t know this vegetable very well and my experiences were never good ones. One look at the way they carefully arranged their table with burlap decorations and food in pretty baskets, I knew they were special folks, and I would have to purchase more than kale.īut, okra, please not okra. There is something that reaches my soul when I can talk to the person who was responsible for my food from the seed to the money exchange and they want me to love what they have grown as much as they do. They were looking for their last customer to take it as it was 7:00 p.m. It was a moment of good fate for both of us, as I was looking for fresh, local kale and they had just picked it that morning. I love Whole Foods for allowing various farmers to bring their products and set up a stand outside in front of the store. I stumbled upon a beautiful market stand in front of the Franklin Whole Foods on Sunday night. This is a story about chance meetings and Roasted Okra, Eggplant and Tomatoes.
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