Blue Ridge chef Barton Seaver once took a job aboard a Moroccan fishing boat to search out fresh ingredients. This week, he stays close to home and takes us on a tour of the new Glover Park-Burleith Farmers Market (Hardy Middle School parking lot, Wisconsin Ave. and 34th St., NW). The Saturday market is just blocks away from the Southern-accented restaurant where Seaver mans the kitchen. In the videos below, the seafood pro gives tips on pairing purslane and fennel with fish and introduces us to lemon cucumbers. He also shares his recipe for grilled okra with charred-onion dipping sauce, which you can follow below. And one more thing, Barton: We want your “I Heart the 202” T-shirt!
Grilled Okra With Charred-Onion Dipping Sauce
8 to 10 pieces of okra per person. 1 medium yellow or Vidalia onion, sliced 1 tablespoon water 1 cup sour cream 1 lemon, juiced Salt as needed Pepper as needed Olive oil as needed
Thread the okra pieces onto 6-inch skewers. Lightly brush them with olive oil and season with salt.
Make the charred-onion dipping sauce: Place the sliced onion in a thick-bottomed sauté pan. Using very little oil, sear the onions until they become charred and brown. This may take up to 20 minutes. As they begin to brown, add in the tablespoon of water and continue to cook (this will help speed up the process). Don’t worry about burning the onions—that’s the point. Once the onions are dark brown or black, remove them from the pan, place them in a food processor, and pulse them until they’re puréed. Add in the sour cream and lemon juice and season with salt. Pulse again until the mixture is combined.
To grill the okra, place the skewers over the hottest part of a charcoal grill and let sit for about two minutes. Flip the skewers and continue to cook for another minute. The okra should be slightly charred but still maintain its shape.
Remove the okra from the skewers and serve it immediately alongside a bowl of the sauce. Use the stem end of the okra as a handle to dip each piece into the sauce.
Watch another video with Barton Seaver where he gives extra farmers market tips
Posted by: phil mccraken, Aug 17, 2009 12:09:02 AM
I can’t imagine a better place to spend a Saturday morning. Great food, great people, great atmosphere. It’s really amazing that, less than two months in to its existence, this market (in my opinion) already rivals any other market in the city. I can’t wait to see what Lauren has in store for the future!
Posted by: Joe Ciani-Dausch, Aug 07, 2009 08:29:32 AM
Thanks to Lauren and the wonderful vendors, the Glover Park/Burleith Farmers’ Market is incredibly special. Wonderful produce! Beautiful flowers! Great music! Neighbors meeting neighbors! Special events and the best pain au chocolat west of Paris! Stop by, you will love it!
Posted by: Marjorie Wolfe, Aug 06, 2009 11:38:17 AM
Really nice job! He should do a weekly show about local farmers markets and more importantly how to use the items there - great ideas.
Thanks for posting
Posted by: Chelsea, Aug 06, 2009 11:16:01 AM
Guys, please keep the comments clean, polite, and stay away from personal attacks. We’d rather not moderate, but will step in if we find the comments are not civil. Thanks for reading.
Posted by: Alejandro (washingtonian.com), Aug 04, 2009 06:06:00 AM
Barton Seaver is a real deal chef with a love for DC and a desire to help people. He is a selfless person who has chosen to share his talents with all of us. Thanks, Barton!
Posted by: Pamela, Aug 03, 2009 06:53:51 PM
He CAN cook, and IS running a business, you idiot! And it is a business that gives back. Actually he is one of the only local chefs that keeps it as REAL and as LOCAL as possible!
Posted by: Jane Doe 36, Jul 31, 2009 08:40:52 AM
I see Barton Seaver almost every weekend at the farmer’s market shopping for his own dinner. Thanks for interviewing a chef that actually participates in his own city!
Posted by: Chili, Jul 31, 2009 07:01:51 AM
Joan,
We have a link in the article to the online store where you can purchase the tees. Go back and you’ll see it. Or copy and paste this URL:
http://www.kincclothing.com/goods.php?p_id=22
Posted by: Alejandro (washingtonian.com), Jul 31, 2009 06:59:44 AM
Had no idea about this Farmer’s Market - thanks. And about the tee -- where do we all get them??
Posted by: Joan Eisenstodt, Jul 31, 2009 06:22:46 AM
What a tool!!!!!! Find a chef that can cook!!!!! Run a business and create a signature for DC!!!
I.E. Cathal Armstrong, Eric Ziebold, RJ Cooper, Johnny Monis!!!!
Posted by: Bob, Jul 30, 2009 01:53:18 PM
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