May 12, 2011 at 9:12 am , by Serina Patrick
It’s that time of year again! This post is dedicated to my friend Scott at Hairology, LOL.Yep, I’m Southern. You wouldn’t guess it from my accent or from the tell-tale shotgun under my bed. No, you’d be hard-pressed to figure that one out until….
Until someone brings up food. Specifically, the proper way to prepare certain Southern foods, like fried green tomatoes, for example. Few vegetables get my dander up quite like thickly breaded, deep fried green tomatoes. Check out my post on how to prepare them correctly.
Once I’m on the subject of Southern food, it takes me back to my childhood when fried okra, corn on the cob, green beans, tomatoes, zucchini and squash were daily Summer fare….fresh from the garden, naturally.
The current restaurant trend toward sustainable, organic, and local produce is a natural draw for me. Flavors are more pronounced when the vegetables were recently plucked from their vines.
Last night I was craving yellow squash so I thought I’d cook up a mess of it! God only knows how many days the yellow squash I bought at Walmart had spent en route to the store.
Sometimes us Southerners are blamed for cooking our veggies to death. I find many of them are best that way…..greens and squash especially. It tames the bitterness of greens and brings out the sweetness of squash.
I slice my yellow squash thinly, along with some Vidalia onion, and sautee them until brownish and falling apart (like in photo above, and yes, that is one serving). Celery salt, black pepper, and dried parsley and spice. Yum!
By the way, about that gun, I ain’t got nar’n.
(There is some debate about the spelling of “nar’n”, the contraction of “nary a one”, which is slang for “never a one”, “not any” or “none”.)
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