These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Fried Okra Salad

From McMinnville Locally Grown

<p>If your lucky, you&#8217;ve got some okra stashed away in the freezer and won&#8217;t have to wait until summer to try this recipe. Judy Sharpe says it&#8217;s the best!</p>
Source: Paula Deen's Magazine May/June 2008 (Entered by Ann Brown)
Serves: Depends on how hungry everyone is.

1 1/2 lbs breaded frozen okra
vegetable oil (for frying)
2 large tomatoes (seeded and chopped)
1/2 each green bell pepper (chopped)
1 bunch green onions (chopped)
6 slices bacon (cooked and crumbled)
1/2 cup oil (vegetable or olive oil)
1/4 cup sugar
1/4 cup distilled white vinegar

Step by Step Instructions
  1. Fry okra in vegetable oil according to package directions, drain on paper towels.
  2. In a medium bowl, combine okra, tomatoes, bell pepper, green onions and bacon.
  3. In a small saucepan, combine oil, sugar and vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.