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This time of the year brings back memories of childhood meals of fresh vegetables during the summer months. One of my favorites was a green vegetable gumbo that included such fresh vegetables as cabbage, corn, okra and tomatoes. The soup was cooked slow in a big pot with a piece of fatback. The end result was a delicious medley of fresh vegetables cooked to perfection in a rich and tasty soup. Of course the gumbo was served with a generous supply of southern cornbread.
Other childhood favorites during the summer months were purple hull peas, snap beans and butter beans served with a generous supply of Dixie relish with a good side serving of fresh sliced tomatoes and radishes. To top such a meal off we usually had a hot peach cobbler and a generous supply of sweet tea.
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