Mrs. Irish and I stopped by the Farmer's market and picked up some stuff and decided on a Veggie Plate last night and it sure turned out good...

Sand Mountain tomatoes
Fresh sweet corn shaved off the cob
Field peas
Fresh fried okra the way Granny used to make it.
All served with some of my homemade buttermilk cornbread with Irish butter and a couple of sliced of Vidalia onion...

My oh my.
That is looking good right there

THAT is some damn fine lookin eats Irish. 👍👍👍

Cornbread looks beautiful with a good crust. I trust you did not put any illegal ingredients into the mix.

Okra looks great, glad to see it isn't covered in heavy breading.

Other than that slice of devil onion, that is an amazing looking plate Irish! That okra looks good enough to take a bite of my phone screen. Bonus points for the Modelo

Culinary Art!

I have not seen okra that looked like that in long time - I could eat the hole platter and want more😀

We just had a repeat for lunch today and it was all still just as good. I love okra that way.

Thanks fellers.

Cornbread has to have a crunch crust. My "Pro Tip" for that is to get the skillet nice and sizzling hot with a mix of oil and bacon grease in it to were the oil is shimmering in the pan. Pull the pan out of the oven and pour a little of the hot oil into the batter and stir. Then pour the batter in the skillet and is should all sizzle when you pour it in there. Then into the oven for about 20 minutes or so at 450 degrees. Best cornbread ever. I like Martha White buttermilk cornbread mix. I add an egg and homemade Kefir instead of milk.

That's been the way I make cornbread. I heat lard in the skillet and pour it back into the batter the pour batter back into the skillet for a crust.

The sad part about this entry is that most folks will never eat a meal like this. Boy are they missing out!

Yep... Sad but true. There's a lot of young city folks and suburban folks who have no idea.

I've had many meals at my Granny and Pawpaw Thrash's house and at Granny and Pawpaw Downing's house where everything on the plate came straight from the garden out back.

I don't think it can get any better.

Wrong! Needs a fried pork chop or at least a slice of country ham.

We have had a few of those meals lately, yours looks mighty fine.

Sometimes I like to have cornbread with a big bowl of turnip greens with smoked ham hocks.

Makes a fine meal.

Man, that looks good Irish. I can eat my weight in that all stuff. 338, I've just never been a fan of turnip greens, I guess its the texture but I really dont know why. My whole family loves them, but greens dont do anything for me. Stewed okra is the same way. I'll eat 20 lbs of fired okra at one sitting but will gag at stewed.

How do you cook the okra? I’m guessing pan fried with minimal breading. Also wondering about the rest of it now that I think about it.

Looks good as always. And that’s the only way to fry okra.

She wet the okra after she cut it up. Then salted and peppered it. Then gave it a stir to makes sure it all got a little salt and pepper. Then we threw in some Marths White Buttermilk Cornbread mix and tossed it around in the bowl until it was all coated pretty good and friedn it all up on a cast iron skillet with a little oil over medium heat until it looked good enough to eat.

On the corn, she took a sharp knife and shaved the corn off the cobs. Then used about half a stick of butter for 7 ears of corn. Added butter to the skillet and let it get hot and melted, then added the corn and all the liquid that came off the corn, salt, pepper and a little water. Once all that cooked down she added about 2 tablespoons of heavy whipping cream and let it continue to cook until it all tightened up.