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Epicurean Kentuckian: Brunch, with Main Dish okra

2014-08-25 - E Fortune Street, Columbia, KY - Photo by Ed Waggener. I'm always disappointed after going to the Farmers Market on the Square - disappointed that I didn't buy four times as much. That was the case when I didn't buy more tomatoes, more farm fresh eggs, and more purple okra from Donna Jones. I did get enough to table test the okra three times, and everyone - Linda, and Great Mema, Geniece and the cook - agreed that our variation of fresh okra sauteed in olive oil with a little sea salt has to be a family staple from now on. Our variation is to add dried onion bits while frying, then more at serving time and splash more olive oil over it all to finish. Some of the onion bits soften a bit, but the crunch of those which don't is a nice added texture. The mild flavor and tenderness of Donna's purple okra is great, even eaten raw in a garden salad. - EW
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