Barton Seaver Tours the Glover Park Farmers Market

Comments () | Published July 30, 2009

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.