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Southern Living, Aug 2000 by Adams, Kaye Mabry

Southerners can easily eat their daily vegetables during this just-off thevine season. Backyard gardens and farmers markets bursting with fresh goodness offer corn with golden silks, plump butterbeans, and fragrant tomatoes. You can enjoy each of these recipes as a separate side dish, but we think they're best when served together as an entire meal. Try a juicy slice of watermelon for dessert.

Plan to prepare this menu on the weekend or a free weekday afternoon, because cooking a main plate of vegetables isn't quick. It takes time (about 1 hour and 30 minutes) and an empty dishwasher. You'll agree, though, that this meal is well worth the effort-and a few dirty pots and pans.

Kaye Mabry Adams

BUTTERBEANS, BACON, AND TOMATOES 1996 Recipe Hall of Fame

3 bacon slices, chopped

1 medium onion, finely chopped

1 small green bell pepper, chopped

3 garlic cloves, minced

1 bay leaf

3 medium-size tomatoes, chopped

4 cups chicken broth

4 cups fresh or frozen butterbeans, thawed

2 tablespoons minced fresh parsley

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

COOK bacon in a Dutch oven until crisp. Stir in onion and next 3 ingredients; saute until vegetables are tender. Stir in tomato, and cook 3 minutes.

STIR in broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes.

SIMMER, uncovered, 20 minutes, stirring often. Stir in parsley and remaining ingredients. Cook, stirring often, 5 minutes. Discard bay leaf. Yield: 6 servings. Prep: 20 min., Cook: 1 hr.

BUTTERMILK FRIED CORN 1996 Recipe Hall of Fame

3 cups fresh corn kernels

2 1/4 cups buttermilk

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon salt

1 1/2 teaspoons pepper

Corn oil

STIR together corn and buttermilk; let stand 30 minutes. Drain.

COMBINE flour and next 3 ingredients in a large heavy-duty zip-top plastic bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.

POUR oil to a depth of 1 inch in a Dutch oven; heat to 375. Fry corn, in small batches, 2 minutes or until golden. Drain on paper towels. Serve immediately. Yield: 3 cups.

Prep: 15 min., Stand: 30 min., Cook: 15 min.

EDNA'S GREENS

1996 Recipe Hall ofFame

3/4 pound salt pork (streak of lean) or smoked pork shoulder

3 quarts water

1/4 teaspoon freshly ground pepper

3 (16-ounce) bags frozen collard or turnip greens

SLICE salt pork at '/a-inch intervals, cutting to, but not through, the skin.

BRING salt pork, 3 quarts water, and pepper to a boil in a large Dutch oven. Cover, reduce heat, and simmer 1 hour.

ADD greens, and cook 20 minutes or until tender. Serve using a slotted spoon. Yield: 4 servings.

Prep: 5 min; Cook: 1 hr., 20 min.

* 4 1/2 pounds fresh greens (collard, mustard, or turnip) may be substituted. Remove stems and discolored spots from greens. Wash greens thoroughly; drain and cut into strips. Cook according to above directions.