In case you’ve been wondering, I took a three week hiatus to help my husband put a new roof on our house. Mostly by ourselves and with the help of family and friends on weekends. Yep, we’re crazy.
We went from this…
I spent a lot of time up there, thinking about the pioneers and the pilgrims, building their own homes together without a Lowe’s or Home Depot within a 10 minute drive for supplies-and without a pizza place or burger joint to supply them with food after a long day’s work. For once, I’m glad to live in modern times.
I was happy to finish because it meant I could get back into the kitchen and the garden! I managed to make one last harvest before the garden goes dead for the winter. Armed with okra and tomatoes, I got cooking.
I found this recipe in “The Virginia Housewife” by Mary Randolph, published in 1860. You might also call this “the easiest vegetable side dish ever created.”
Here’s the original instructions: Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.
• 1 medium onion, chopped
• 6-8 young okra pods, sliced
• 1 can stewed tomatoes
• 2 tablespoons butter
• Salt and pepper to taste
Place the onion in the pot.
Then the okra!
Next come the tomatoes.
Top with the butter and salt and pepper.
Bring to a boil, cover and simmer for one hour.