Aunts Mary and Lin Barker weren’t known for their cooking, but they surprised me on one of my weekend trips to The Farm. We’d always start the day with a good sit-down breakfast – eggs, bacon or country ham and biscuits. This particular Saturday morning breakfast included a side dish of tomatoes, okra and corn chopped up and fried in a bit of bacon grease. It was delicious!
- 2 ears sweet corn
- 2 medium tomatoes
- 1 pint okra (preferably smaller pods)
- 1 large sweet onion – Florida Sweet or Vidalia
- 4 strips bacon
- Coarsely chop the onion and tomato. Cut the corn off the cob. Slice the okra.
- Cook the bacon in a heavy skillet until crisp. Remove bacon and set aside.
- In the bacon grease, saute the onion on medium high heat until translucent, stirring as necessary.
- Add the corn and let it brown a bit before adding the okra. The okra will cook down, but you don’t want it to get too gooey.
- Add the tomatoes at the end and just cook enough to get them warm and add a bit of juice to the mix.
- Salt and pepper to taste – a couple of shakes of Tabasco if you’re so inclined – and you’re done.
- Sprinkle each serving with crumbled bacon.
There’s nothing like vegetables picked from the garden just minutes before cooking. This is not just a breakfast dish, but also a great side – especially with any kind of pork. Having inherited those low-country genes from Dad’s side of the family, I like to serve it over rice with country ham. It’s also delicious over grits.