Jun 26, 2012

A Blackberry Farm Supper

Sunday night I made a glorious dinner of skillet okra, pork tenderloin, squash casserole and blackberry dump cake.  I'm sure that I have featured all these recipes on the blog before, but they are tried and true favorites of mine.  In this summer heat, make them early in the day, then get out of that sauna of the kitchen.  Pretend you are in the East Tennessee hills relaxing at Blackberry and enjoy!

First, from the Blackberry Farm Cookbook, is Skillet Okra.


  • 5 strips of good quality bacon
  • 1 large vidalia onion
  • 1 pound okra cut into 1/2 inch slices
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 large tomatoes, cored, seeded and cut into 1/2 inch pieces
Preheat the oven to 350 degrees

In a large oven proof skillet cook the bacon over medium heat.  Leave the drippings in the pan, and using tongs, place the bacon on paper towel lined plate.  Crumble when cool.

Add the onion to the bacon drippings in the skillet and cook stirring often until soft (about five minutes), the remove and set aside along with the bacon

Add the okra to the pan along with the salt and pepper.  Transfer the skillet to the oven and bake for 10-12 minutes, stirring once until the okra is tender.

Add the bacon, onions, and tomatoes, toss gently and bake another 5 minutes.  Serve warm.

Sam notes in the recipe that this can be prepared "well in advance of dinner, covered, and kept in a warm place without losing a bit of its appeal".  Damn straight!

My love for okra knows no bounds.  Recipes for the rest to follow!


  1. That dish looks AMAZING! I'm definitely going to try it this weekend!

  2. This is perfect bc I am planning on making okra tonight!


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