Point Park Marketplace
A new market in Parkersburg is leading the way to better food and a better downtown experience.
Downtown Parkersburg is embarking on a renaissance, and the new and improved Point Park Marketplace is at the helm. After setting up shop in Bicentennial Park for several seasons, the market was finally able to purchase a permanent location at 133 Ann Street, near the Point Park entrance. It will now remain open all year, providing fresh, local produce and artisan foods for the community. Currently, the marketplace is open Thursday, Friday, and Saturday, from 10 a.m. to 6 p.m. However, it’s often open later on Fridays to provide after-hours entertainment for the whole family. Recently, Point Park Marketplace hosted a spectacular performance from Disney’s Imagination Movers.
The marketplace is an exciting endeavor for the community as people are starting to become more aware of what they’re putting in their bodies and where it comes from. Plus, shopping at Point Park Marketplace is putting money back into the local economy. You could easily spend an entire afternoon at the market meeting the farmers, seeing what’s in season, learning about different vegetables, getting ideas for various ways to prepare what you purchase, then going home and creating a wonderful meal. As a food blogger, some of my greatest inspirations have come from just walking through the market, talking to the farmers, and going home to create.
Before visiting the market, I like to check the website, where there’s a monthly list of what’s in season. I’ve been craving okra all summer, so when I saw that it’s in season in August, I knew exactly what I wanted. As I approached my favorite vendor, I saw it—the most beautiful okra I had ever seen. I quickly made my purchase and headed home to fry it up just like my grandmother used to. I hope you enjoy it as much as I did!Point Park Marketplace, 113 Ann Street, Parkersburg, WV 26101, pointparkmarketplace.com
1 pound of fresh okra
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper (Optional)
Canola oil for frying
- Rinse okra and pat dry with a paper towel. Cut off tops and bottoms of the okra and discard.
- Cut the okra into half inch pieces.
- Place cut okra into a large mixing bowl and cover with buttermilk.
- Allow the okra to soak for at least 5 minutes.
- While the okra is soaking, pour the canola oil into a skillet, about 1 inch deep—I like to use cast iron.
- Turn the heat under the skillet to medium-high and allow the oil to get hot.
- In a shallow baking dish, combine the flour, cornmeal, salt, pepper, and cayenne, and mix together.
- Remove the okra from the buttermilk. In small batches, place in the breading and make sure all of the pieces are covered.
- Shake any excess breading off and carefully add to the hot oil.
- Allow okra to fry for 4 to 5 minutes, until golden brown.
- After the okra is crispy and brown, remove from the pan and place in a baking sheet, lined with paper towels. Salt immediately.
- Repeat with the rest of the okra. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 4-6 minutes