Fried Okra & Squash + Basil Aioli + Mustardy Muscadine Vinaigrette

Recipes by Farmers' Chef James Edwards and Charlotte Coman.Fried Okra & Squash2 cups cornmeal½ cup all-purpose flour2 ½ teaspoons sea saltOkraSquash1 ½ cups buttermilkFill a skillet halfway with canola oil. Heat oil to 350 degrees.While oil is heating, whisk cornmeal, flour, and salt to combine.Trim stems off of okra and slice in half lengthwise. Cut squash into slices similar in size to the okra.In a medium bowl, toss okra and squash with buttermilk. Remove the squash and okra from the buttermilk, shaking off the extra liquid, and drop them into cornmeal mixture. Coat well. (Work in batches to prevent clumping.)Fry until golden brown. Remove from oil and place on a paper towel lined plate. Basil Aioli1 egg yolk1 whole egg2 teaspoons Dijon mustardSea salt to taste (about ½ teaspoon)2 tablespoons white wine vinegar1 tablespoon espelette or 1 ½ teaspoons chili flakes10 nice sized basil leaves1 ½ cups canola oilIn a food processor add: yolk, whole egg, mustard, salt, vinegar, espelette, and basil. Blitz a few times to combine. With the processor running, slowly drizzle in oil until emulsified. Mustardy Muscadine Vinaigrette15 large muscadine grapes, seeds and skins removed2 tablespoons Dijon mustard½ teaspoon sea salt2 tablespoons champagne vinegar½ cup canola oilEmulsify ingredients together until smooth using an immersion blender.

RecipesCarly Demler