Fresh Tart

Saute of Tomatoes and Okra with Bacon Adapted from The Gift of Southern Cooking by Edna Louis & Scott PeacockServes 6Author’s note: this simple summer sauté is full of flavor, and color. The okra should be just tender and bright green, the onion cooked but still a bit crunchy, and the tomatoes just warmed through, with a very fresh taste. This is a nice way to use the different heirloom tomatoes from your own garden or varieties that you can find at a farmers’ markets, but any ripe, juicy garden tomato would be delicious.5 slices bacon, diced4 c. okra, washed, trimmed, and sliced ½-inch thick (about 1 lb.)1 large onion, cut into 1/3-inch wedges½ tsp. salt, or more to tastefreshly ground black pepper4 medium heirloom or garden tomatoes, cut into ½-inch wedges (about 2 ½ cups)Cook the bacon in a large skillet until crisp. Add the sliced okra to the skillet, and cook, stirring frequently, over moderate heat for 10 minutes. Add the onion wedges, salt, and pepper, and continue cooking, still stirring, for 5 minutes. Toss in the tomato wedges, and reduce the heat to low. Cook, partially covered, just until tomatoes are heated through, 3-4 minutes. Carefully taste for seasoning, and adjust if needed. Serve warm.

Oooh, I love that southern sweet tea! And grits! Yeeehaaw!

Hello -I am a filmmaker in Atlanta. I read your latest blog with the mention of Edna Lewis and her recipes.I just wanted to let you know I produced a 21 minute documentary about Miss Edna Lewis and its viewable in its entirety on Internet at a Gourmet Magazine website:http://www.gourmet.com/magazine/video/2008/01/Ednaand at a Georgia Public Broadcasting website:http://www.cforty7.com/film/theater?film_test=16 My documentary is called Fried Chicken and Sweet Potato Pie.My website, http://bbarash.com/index.htm has more information about the film and the story of Miss Lewis. Sincerely,Bailey Barash

Miss Edna Lewis is an amazing woman and cook. She's a rock star! I'll check it out, thanks.