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Purple majesty fork-crushed potatoes

  • 1-pound purple majesty potato, washed, scrubbed and peeled, cut in half or quartered depending on size
  • 2-3 shallots, peeled and minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons flat leaf parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons fresh lemon juice

Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.


Place the potatoes back in the pot and using a fork, mash the potatoes.

Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.

Pattypan squash fritters

  • Oil (for frying)
  • 2 eggs
  • 1⁄2 cup milk
  • 1 1⁄2-2 cups shredded pattypan squash
  • 1 teaspoon vegetable oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Before shredding, cut out the stem of the squash, but there’s no need to peel it.

If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.

Preheat about ½-inch oil over medium-high heat in a deep skillet.

Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.

Drop tablespoons of batter into hot oil in a big skillet. You can cook up to 8 at a time.

Cook until brown, turn with a spatula and cook the other side until brown.

Drain on newspaper or other suitable draining surface.

Serve with horseradish sauce, ketchup.

Burgundy okra shoestring fries

  • 1 pound small, burgundy okra pods, rinsed and patted-dry
  • 1/4 cup unbleached white flour
  • Sunflower or canola oil for frying
  • Sea salt to taste

After okra is rinsed and patted dry, cut each okra pod in half lengthwise, then cut in 1/8 inch julienne strips.

Place the okra slices in a bowl and sprinkle with the flour.

Toss well until the okra slices are well coated with the flour and set aside.

Heat a deep fryer to 375 degrees.

Place the okra slices in the basket, being careful not to overcrowd it and fry for 6 to 8 minutes until golden-brown.

Remove from fryer, drain on paper towels.

Sprinkle the okra fries with sea salt and serve immediately.

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