Here is Eastern Kentucky, there is nothing better on the menu than soup beans and cornbread served up with some green onions or perhaps some fried green tomatoes. I have learned that the rest of the world calls the green onions “scallions.”
My Grandma Beatrice served up this dish quite often. So often, in fact, that I tired of it. She is gone now, and what I wouldn’t do to have some of her soup beans and cornbread. Nobody does it like she did, although my friend Rhonda does a very close approximation.
I can still taste the butter soaked cornbread which Grandma fried up like a pancake and called hoe-cakes.
Tomatoes were a crop she annually planted, whether or not we had anything else. We would have green tomatoes as soon as they were ready. Then, we would have fresh garden tomatoes which I liked best off the vine…
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